3 August 2015

#FoodieFriday - Cook with Frontier!

#FoodieFriday - Cook with Frontier!

Presented by Arushi G. - Frontier Utilities Social Media Intern

"Before I begin to discuss this delicious recipe I found on Baker By Nature, I find it necessary to talk about the skill level of this recipe. If I were to simply tell you that this recipe was easy, that statement would not do justice. Instead, this recipe is so easy that even if you failed at baking brownies out of a box, you can still make this. This recipe is so easy that even if you failed at toasting bread, there is hope. I am renowned as a failed chef in my household, yet I believe I have finally redeemed myself with this simple and mouthwatering recipe. Now for the meat of this post, the recipe."

 Ingredients

·         1/4 cup olive oil

·         1/4 cup sun dried tomatoes (packed in olive oil)

·         1 pint cherry tomatoes

·         8 cloves garlic, mincedTomato

·         1/2 teaspoon crushed red pepper

·         1/2 teaspoon black pepper

·         2 teaspoons salt (don't skimp here!)

·         1 pound bucatini pasta or thick spaghetti

·         4 cups vegetable broth

·         2 1/2 cups water

·         (1) 6 oz can tomato paste

·         2 cups (about 3 large handfuls) fresh basil, thinly sliced


Instructions

1. Add the olive oil to a large pot or dutch oven and bring to a simmer over medium-heat. Add the sun dried tomatoes (along with any oil they may still have clinging to them) and the cherry tomatoes; mix well to coat. Partially cover the pan and allow the mixture to cook for 6 minutes - or until the cherry tomatoes have burst and released most of their juices - stirring once or twice. Add in the garlic, crushed red pepper. black pepper, and salt, stir well, and cook for 2 minutes.


2. Add the bucatini into the pot, then pour in the vegetable broth, water, and tomato paste. Increase the heat to high, and - using a wooden spoon - gently break up the tomato paste, stirring it into the water/broth mixture. Allow the mixture to come to a rapid boil.


3. Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 14 minutes. Remove pan from heat, stir in the basil, and cover for 5 minutes.


4. Serve with extra basil and cheese, if desired.



My experience:

1. My novice mind devoured the pasta without blowing on it thus my tongue was burned :( .

2. Due to the lack of liquid - which would have been provided by the vegetable broth - the pasta was dry.

3.  Due to the lack of liquid the pasta was hard – that’s what happens when you don’t follow the recipe verbatim!

4. The sauce that lingered over my somewhat undercooked pasta tasted amazing!

Although I made quite a few mistakes, the dish tasted great! For all those cooking neophytes, don’t be scared to try this dish there is no possible way you can mess up!

Until next time,

Cooking Neophyte

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