This is my attempt to update one of my classic go-to recipes, Pasta with Marinated Tomatoes.
Lately I’ve been splurging on all the different varieties of tomatoes available in the market so I mix the best, most colorful tomatoes I can find and marinate them with arugula and even sometimes baby fresh spinach to make for a great un cooked, wilted salad pasta that’s a whole meal in one bowl.
Hope you enjoy it as much as I do…
PASTA WITH MARINATED TOMATO ARUGULA SALAD
2-3 cups of tomatoes – cherry, grape, zebra, any kind of tomato you prefer…
3 tbs olive oil
2 cloves garlic, smashed
6-8 fresh basil leaves or 1 tbs freeze-fried basil leaves
3-4 handfuls of baby arugula or baby spinach – or a combination of the two – somewhat chopped
2 ounces of goat cheese
¼ cup grated Parmesan cheese
Salt and Freshly Ground Pepper to taste
3 cups of dried pasta – I use quinoa penne pasta, and the amount should be enough for 4 people
- In a large bowl, add the tomatoes either halved or quartered, depending on their original size. I halve the small ones and quarter the larger ones. Add the smashed garlic cloves, drizzle olive oil and season with salt, pepper and basil leaves. Mix well to combine. Add the arugula leaves and toss again. The olive oil and juices of tomatoes will wilt the arugula a bit… that’s our goal.
2. While the tomatoes and arugula marinate and wilt, cook the pasta according to the packages direction. Remember to salt the water well before adding the pasta to the water.
3. Toss the tomatoes and arugula once in while the pasta cooks… it should take about 10-12 minutes. I usually turn the stove off after 12 minutes, cover the pot and leave it covered for about 5 minutes more. The pasta will turn out perfect every time and you save 5 minutes of electricity each time you make pasta…
4. When pasta is done to your liking, drain the water saving a bit of pasta water. I usually just don’t drain it completely… and leave some water in the bottom of the pot. Return the pasta to the pot you cooked it in.
5. Remove the garlic cloves from the marinated tomatoes/arugula mixture and add it to the pasta. Toss well to combine. Add the goat cheese in small pieces to help it melt with the heat of the pasta and pot. Season with grated parmesan cheese and a small drizzle of olive oil, if you prefer…
To me this is one of the most satisfying lunches… and it’s great to eat on the days when I train. It has complex carbs and delicious veggies with some protein from the quinoa pasta and cheeses. Mmmmmmm… I might make myself this today again.
After a week without eating solid foods, you certainly want to maintain your system as clean as possible. We are encouraged to eat only fruits and salads after we finish our spiritual retreats.
This was the salad I made right after we came back to the “land of the eaters”… it was improvised by what was freshest at the market on New Year’s Day, but it turned out to be so delicious, that we prepared it exactly the same for a few days after because I got so enamored of the flavors.
This is my way to get you enamored with salads too… hope it works!!!!
MIXED GREEN SALAD
2 large handfuls of Baby Arugula
1 large handful of Baby Spinach
1 handful of Alfalfa sprouts
1 Tomato, sliced
¼ cup sliced Almonds
¼ cup dried Cranberries
Lemon Vinaigrette – Lime juice, Extra Virgin Olive oil, Salt and Pepper
- Combine the first 6 ingredients in a large salad bowl. Squirt the juice of ½ a lemon, drizzle some olive oil and season with salt and pepper. Toss all the ingredients with your hands to combine well.
- Eat immediately… as the lettuces will wilt if you let this salad sit for too long.
I firmly believe that God or the Universe, however you prefer to say it, puts the right people in our path for us to learn and grow… And Annie Mariel has been a real blessing in my life. It’s as if God, in his all-knowingness, understands and knows exactly the type of person you need in your life at a certain time in your life.
We got along almost immediately since we met each other about 5 yrs ago in a conversational French class. We have lots of things in common – we’re both consultants, we both enjoy anything French, we both enjoy to travel, we follow yoga and spiritual practices, we are both vegetarians… bueno, almost vegetarians because Annie Mariel still eats seafood and shellfish on occasion. But she gets my idiosyncrasies of being vegetarian. She has passed on to me her love of running and we even applied to run the Amazing Race together… (oh boy!!!)
Annie Mariel is a great supporter and fan of KarmaFree Cooking… and for my last supper of 2012 she wanted to contribute by bringing a salad. She knew I was going to cook pasta. She asked me to make it as light as possible, so I pleased her by making the sauce all tomato, instead of mixing it with some cream or half and half, like I like to do on other recipes. She told me she would surprise me with the salad… and that she did.
This salad had a little bit of everything… and it was delicious! I asked Annie Mariel if I could feature her salad in KarmaFree Cooking and she agreed. I hope I make her proud. Try it for yourself…
ANNIE MARIEL’S COMPOSED SALAD
Sliced Red Onions
Crumbled Blue Cheese
Toasted Almond Slices
Crispy Fried Onions
Balsamic Vinaigrette Dressing
- In a large bowl add all the ingredients. Toss lightly to combine
- Dress the salad with vinaigrette.
Balsamic Vinaigrette Dressing
¼ cup balsamic vinegar
½ cup extra virgin Olive Oil
1 tsp Dijon mustard
Sal and Freshly Ground Black Pepper
- Place all the ingredients in a empty glass or mason jar. Shake well to combine. Let rest for 10-15 minutes to allow the flavors to combine well.
- Serve on top of your favorite salad.
In my CSA box we’ve been receiving many eggplants and zucchini… why not combine them both in one of my favorite applications? A SANDWICH!!!
Super simple, super tasty and travels really well…
GRILLED EGGPLANT AND ZUCCHINI SANDWICH
1 small Japanese or Italian eggplant
1 small zucchini or summer squash
2 oz of goat cheese, at room temperature works best
A handful of arugula lettuce – washed well and pat dry
Extra virgin Olive oil
Sea salt and Freshly Cracked Black Pepper
1 whole-wheat whole grain demi baguette
- Preheat your grill – I use my George Foreman grill for this…
- Slice the eggplant and the zucchini in ¼ inch slices. Brush with olive oil and season liberally with salt and pepper. Place on the grill for about 4-5 minutes to cook and get pretty grill marks.
- In the meantime, slice the baguette in top and bottom halves and toast in a toaster oven. Slather both sides of bread with goat cheese. Drizzle a bit of olive oil and sprinkle a bit of salt and pepper to season cheese.
- Remove the eggplant and zucchini slices from grill and let cool down a bit. Place on bottom half of bread. Add lettuce on top of grilled veggies. Season lettuce with a bit of sea salt and a drizzle of olive oil. Top with top half of bread.
Simple, yet very tasty and nutritious. You could add some tomatoes or even some roasted red peppers or roasted piquillo peppers too.
My mom is a pesto lover… she sees pesto on a menu and she zones out anything else.
When we started getting bagfuls and bagfuls of fresh organic arugula in our CSA box, I decided to use some in a pesto for her. There’s so much arugula salad one person can take in a given week.
I loved the taste of this pesto because it’s much milder and fresher tasting than if you use only basil leaves.
About 4 cups of arugula leaves, well washed and dried
1 handful of basil leaves
1/3 cup parmesan cheese
3 garlic cloves, chopped a bit
2 handfuls of walnuts
Sea salt and freshly cracked Pepper
About ½ cup of olive oil
- Fill the bowl of a food processor with all the ingredients except the olive oil. Turn on the food processor and drizzle the olive oil thru the cover chute.
- Process until a chunky paste forms.