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Pasta with Roasted Garlic and Cherry Tomatoes
Pasta with Roasted Garlic and Cherry Tomatoes
In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper. Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. The tomatoes should be shriveled and the garlic tender. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot. Add garlic tomato mixture and parsley, tossing to coat. Serve with sprinkle freshly grated Parmesan cheese. If you don’t have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
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Tilapia with Arugula, Capers and Tomatoes
Tilapia with Arugula, Capers and Tomatoes
In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet). Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.
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Sauteed Shrimp with Arugula and Tomatoes
Sautéed Shrimp with Arugula and Tomatoes
In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
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