Pastina Risotto With Roasted Tomato and Pepper Sauce
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
-
Sauce (use 1 1/2 cups)
- 28 ounces whole canned tomatoes
- 3 red peppers, cored and cut into large pieces
- 10 garlic cloves, smashed
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh rosemary, roughly chopped
- kosher salt
- ground black pepper
-
Pasta
- 1 lb pastina (I used acini de pepe)
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons fresh oregano leaves, chopped
- 1 1⁄2 cups water
- 1 cup chicken broth
- ground black pepper
- 1⁄2 cup parmesan cheese, freshly grated plus extra for serving
- 6 cups fresh spinach, firmly packed and torn
directions
- To make the sauce, put the rack in the centre of the oven and preheat the broiler to high.
- Smash the tomatoes by hand and put them and their juice in a large bowl.
- Add the peppers, garlic, oil, vinegar and rosemary.
- Season with salt and pepper and mix the ingredients well.
- Pour out into a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes.
- Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
- Puree the mixture in a food processor.
- Put aside 1-1/2 cups to make the pasta and freeze the remainder for future use.
- To make the pasta, bring a large pot of water to a boil over high heat.
- Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the centre as it will cook more.
- Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again.
- Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together.
- Heat 2 tablespoons olive oil in a large pot over high heat.
- Add the garlic and saute until browned.
- Add the oregano and cook briefly to release its fragrance, then add 1-1/2 cups water.
- Bring the liquid to a boil, add the partially cooked pasta, and stir to coat.
- Add the chicken broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
- Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt.
- Thin, if desired, with some of the reserved pasta water.
- Remove from the heat, place in serving bowls and sprinkle with grated Parmesan.
- Serve warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>