I met one of my longest Durham friends, Laura, for lunch today. This is my third lunch date at Revolution and it's funny that all three (different) lunch friends have gotten and raved about the Thai Shrimp Salad.
The natural lightening made this picture dark, I tried it with flash but it turned out even worse.
I chose today’s special – a Fish Croquette with Red Pepper Aioli with a side Spinach Salad Grilled Vegetables combination. It was super good, I’ve loved every lunch dish so far.
Dinner tonight was a new pasta dish, it was bursting with juicy tomatoes and fresh parsley.
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
Recipe courtesy of Giadia at Home
Happy Birthday to ME tomorrow !!
(New hair cut from yesterday)
Growing up birthday’s were always a big deal in my house and that’s why I still get so excited about mine every year. I’d much rather make a big deal out of it, as I have this week, then to let it go by as “just another day” – I’ve had a blast so far!