Wednesday, August 8, 2012

Roasted Cherry Tomato Cappellini Two Ways

My funny girls are on a shrimp kick right now.  They only recently discovered that they love shrimp, and I'm not sure if it's that it tastes good or that they love pulling the tails off. I suspect a little of both.
I love shrimp too - it's a great source of lean protein. The problem is Mr YM. He is not a fan.  So for dinner last night we started with a simple vegetarian cappellini with roasted tomatoes and garlic, some fresh basil, and a sprinkling of pine nuts and Parmesan. I grilled some shrimp to put on top for the girls and myself. Yummy Hubby had prosciutto on top of his.
  Use any cappellini or spaghetti you like: gluten-free, whole wheat, high protein, etc. I love juicy roasted tomatoes and here they make their own easy sauce in the oven. I liked the shrimp version best, but go with whatever you like best: vegetarian, shrimp, or prosciutto.
 P.S. Have you ever seen a chicken eating noodles? It's hilarious the way they slurp them down. 

Roasted Cherry Tomato Cappellini 

Serves 4

2 tablespoons extra virgin olive oil 
5 cups red and yellow cherry, grape, or other small tomatoes
5 cloves garlic, peeled 
1/4 cup dry white wine
1/4 teaspoon salt 
pinch red pepper flakes 
8 oz. cappellini 
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts 
1/4 cup freshly grated Parmesan cheese 


Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes.

Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.

Shrimp option: 
Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil  and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.

58 comments:

  1. absolutely gorgeous...i am loving tomatoes more and more these days, and i'm thinking this would be fabulous for dinner soon!

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  2. This meal is soooo my jam. Can't get ENERF.

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  3. I haven't even eaten breakfast yet, but when I saw that first picture I had a sudden and intense desire for spaghetti with roasted cherry tomatoes for breakfast. It might be more logical to wait for dinner...but I want it now. That looks phenomenal. I'm so trying this, ASAP.

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  4. Oh Marina you make this simple dish look so enticing. Both of the cute little chickens in the last photos look like they're enjoying your cooking!
    I love angel hair pasta, but I have a terrible time trying to toss it with sauces, it always clumps together, any suggestions?

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    Replies
    1. Anonymous11:19 PM

      I drizzle a little but if olive oil on my pasta to keep it from sticking together.

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  5. Tracey Evans9:53 AM

    I love shrimp and pasta! One of my favs and yours looks so good! :)

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  6. So gorgeous, perfet summer meal! Yay, I can leave you comments now :)

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  7. marina, you always save the day, don't you!?!

    making this tonight as it is exactly what i'm craving and have beautiful homegrown tomatoes to be the star.

    my son is crazy about shrimp so he will approve.

    smiles to you.

    michele

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  8. This looks amazingly delicious!!! Love the photo of the cappellini in the dutch oven! I would love to help myself to a plateful!

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  9. this looks like a perfect summer dinner

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  10. You had me at the roasted tomatoes, I'm sure they would be delicious in a million meals. I LOVE your whole peach pies too! Our PNW peaches are wonderful this year and I've been yearning to cook some up. The noodle loving hen is wonderful!

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  11. Love those pretty pretty plates! Where are they from, please?

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    Replies
    1. Hi Lisa! Thanks, the painted ones are Deruta pottery made in Italy. I got them locally when we first got married at Italian Pottery Outlet. You can find them here: http://www.italianpottery.com/

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    2. P.S. I was able to find the exact set we have: http://www.italianpottery.com/item/Primavera-Place-Setting-1647

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    3. Thank you so much for getting me that info, you're the best! I should've known, I have such a love affair with Deruta!!!!

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  12. What a beautiful dish. Simple fresh ingredients are often so much better than complex dishes. Thanks for sharing.

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  13. This simple dish is so pretty!! Love this idea!

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  14. Hi Marina! (Giggle) That's a good question about your girls. I know I got into liking shrimp at about your girl's age because of the fun I had puling the tail off. I don't think I even cared about the taste! :) Your photos are brilliant, can't take my eyes off it. And the chicken!? I need this photo in my kitchen as a "Good morning" photo. So, so cute!
    Mmm, lovely Deruta plates. I think those plates make any meal taste beter, like Italian better! :)

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  15. Forgot to ask, where can you buy one of those wooden ladles (if I am not mistaken, it's olive wood?)? I've been looking for one for quite some time... Thanks! :)

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    1. Hi Marina :)

      I got them a few months ago at Pottery Barn. They are called "Fair Trade Pasta Servers" I got them at my local PB store. They were online but looks like they no longer have them : http://www.potterybarn.com/products/5314091/

      I would try your local Pottery Barn. Maybe they will still have them. I don't know what type of wood they are...

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    2. Thanks, I will call them. We have one PB about one hours drive from us. :)

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  16. Oooo I love this, and the chickens are hilarious! I am waiting for my tomatoes to ripen up so I can make the yearly cherry tomato pasta dish. This makes me want it so bad.

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  17. Beautiful photos! Nice job!

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  18. Wonderful recipe! I made this last night and it was great. So fresh and delicious. I added Asparagus and cooked it with the pasta for some more color and delicious veggies.

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  19. Wonderful recipe! I made this last night and it was great. So fresh and delicious. I added Asparagus and cooked it with the pasta for some more color and delicious veggies.

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  20. This looks SOOOOOOOOOOOOOOOOOOOOO good. Like x 10000.

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  21. This is probably a not-so-bright question but when you use your dutch oven do you have a cover on top? Or do you roast it uncovered? Thank you!

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  22. That's a great question! Sorry to have left that bit out! Roast it uncovered :) Even if you did put the top on it would probably be fine though.

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  23. Your photos are stunning. I can't quite get over it.

    I love that the girls have discovered shrimp! And that this recipe has variations! I need to try this with prosciutto - I LOVE that stuff!!

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  24. Looks so good!

    http://initialed.blogspot.com

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  25. Fantastic pictures. My daughter has recently discovered shrimp and she loves it as well. So cute how their little taste buds work. :)

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  26. This recipe speaks to me....We are a house of major pasta-addicts. Wishing you and your family a wonderful Saturday!!!!!!

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  27. Hi there!

    I would love you to join My Sweet party!The theme for August is Childhood Favourites.

    http://meandmysweets.blogspot.se/2012/08/my-sweet-party-august-childhood.html

    Cheers!

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  28. Brilliant! Even the chicken like spaghetti! Beautiful post and spectacular images!

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  29. Oh how we have to adapt as cooks LOL! My daughter always asks me if she can eat the tail and no matter how many times I tell her, she always asks me again! Great pasta...

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  30. Marina, this dish is beautiful! My Hubby would take prosciutto over shrimp too :) The chicken pic makes me giggle :)

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  31. Hi Marina,

    Instead of white wine, what else do you suggest that I can use?

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    Replies
    1. Hi there Bani! You could use chicken or vegetable broth or stock, or just make sure everything is well coated in olive oil.

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  32. I wish my family liked seafood..sigh. My son is slowly catching on....but my husband doesn't eat "anything from the water" very annoying!

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  33. So yummy Marina! I think simple cappellini with roasted tomatoes is just about the best thing on earth! Thank you so much for sharing!!! xoxoxox

    www.bluebonnetsforsal.com

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  34. wooow its so yummy i make it yesterday
    thanks for this recipe

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  35. Oh wow, it looks so comforting and fresh :) I just want to slurp the whole dish clean :)

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  36. My kids, like your kids, are so into shrimp at the moment. And yes, it is such a great source of protein - and low in fat. Love this idea. I am always stuck doing the lemon - garlic thing. I am doing this next time!

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  37. I make this with Balsamic Vinegar - I added on accident once instead of Olive Oil and it was the most awesome mistake I have ever made. I will have to try adding the pine nuts sometime. Sometimes I even add asparagus.

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  38. Anonymous12:03 AM

    Hi! As a diabetic, I'm going to use Spaghetti Squash in place of the Pasta, as the carbs in pasta and diabetes don't go together, it
    shoots my blood sugar way up. The recipe looks delish and I love
    Shrimp.

    herrwagner

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    Replies
    1. That's a great idea. I love spaghetti squash!

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  39. Anonymous12:33 AM

    Oops! That's if I can get the recipe to print. Must be Charters'
    fault.

    herrwagner

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  40. Anonymous4:54 PM

    Bani,

    I used ginger ale and it was wonderful!

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  41. Is the dutch oven supposed to be covered when placed in the oven to roast?

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    Replies
    1. I don't think I covered it, but either way should be fine :)

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  42. I just made this last night and it was DELICIOUS. As a person who rarely-never cooks, I love how simple it was also. Thanks for sharing!

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    Replies
    1. Hi Tara, I'm so glad you loved it!

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  43. I'm going to try it with kale. I hope it turns out okay. Wish me luck. :)

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    Replies
    1. That sounds amazing! I love kale in just about anything!

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  44. Made this tonite with scallops and shrimp. Saved most of the garlic for sauteing the seafood and left out the nuts cuz I forgot them. Hubby loved it and this is a guy who thinks a pasta dish should be 90% sauce and 10% pasta! I like that it's a recipe that is flexible to include other ingredients!

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  45. Wow!!! Definitely, a comforting, healthy pasta to die for... I am drooling!!!!!

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