Eggplant, tomato and okra stew is a classic Southern dish, which probably owes its origins to the famous Mediterranean mélange ratatouille, a mouthwatering combination of eggplant, tomatoes, onions, peppers and often mushrooms and zucchini. Hence the name of this tasty variation. The secret to a successful result, even on top of the stove, is not overcooking the okra, which should be added after the other ingredients have melded.
Pasta with Tomato Salsa and Feta
2015-10-28 11:32:07
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Ingredients
- 6 fresh tomatoes
- 1/4 cup fresh Parmesan cheese, shave into ribbons
- 2 cups torn fresh spinach
- 1 garlic clove, minced
- 1/3 cup olive oil
- 1/2 cup chopped fresh basil
- freshly ground pepper to taste
- 1 lb. (500g) penne
- 1/2 cup crumbled feta cheese
- 3 Tbsp. pine nuts, toasted
- 2 Tbsp. chopped fresh parsley
Instructions
- Cut an “X” through skin at bottom of each tomato. Blanch tomatoes in boiling water for 30 seconds. Plunge in cold water and peel off skin with sharp knife. Cut in half and remove seeds. Coarsely chop and set aside in a bowl.
- Add Parmesan, spinach, garlic, oil, basil and pepper to tomatoes.
- Cook penne in boiling salted water until tender. Drain and toss with tomato mixture. Top with feta and pine nuts and sprinkle with parsley.
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