03 December 2009

A Bloggy Progressive Dinner~Main Entrees

I've been getting lots of great recipe ideas this week for some great holiday dishes. I hope you have been enjoying the Bloggy Progressive Dinner, too!
Today the course is *Main Entrees* and Kate at Cooking During Stolen Moments is hosting. I am sharing a great pasta dish with you. I actually just created it...or rather re-created it. In the town where we moved from this past summer there is a great little Italian restaurant called Ricatoni's. Everything there is delicious!
One of my favorite things there is the Tagliarini Piace Pellerossa. (Just please don't ask me how to pronounce the name. lol) It's a very simple dish: pasta such as spaghetti or fettuccine tossed with a light sauce made of tomatoes, basil and garlic cooked in olive oil. It's almost bruschetta-like in the flavor.
So this week I was looking at the last bowl of Roma tomatoes from our garden (yes, can you believe it produced that long?!) and thought now is the time to try making that sauce...since I've been wanting to for a long time now.
It was amazing! And a hit with the whole family!! Can't beat that with a stick. :)
This is not a precise recipe. I hope you're okay with that. I'm simply going to give you the steps that I took.
Tagliarini Piace Pellerossa
1. Take some Roma tomatoes (if you also have a few cherry tomatoes from your garden that need to be eaten, too, then by all means, feel free to toss them in as well). Chop them up until you have about 2 cups or so.
2. Heat about 4 Tbls. extra virgin olive oil in a skillet over medium heat.
3. Add about 1 heaping Tbls. of chopped garlic. I used the jar kind, but freshly sliced cloves are wonderful, too.
4. Toss in the chopped tomatoes.
5. Next add in some basil. Fresh basil is obviously the best choice here, but I was out and the dried kind worked fabulously, too.
6. Turn the heat down to low and let the sauce simmer for 20 minutes, until the tomatoes are tender and the flavors are well-blended.
7. While the sauce is simmering, cook your pasta.
8. When the pasta is done, drain it and then pour the sauce over it and ENJOY!
It's SO GOOD and really not unhealthy at all. Serve it with a salad and some bread for a perfect meal.
Definitely drop by Kate's to check out lots more main entrees to add to your recipe collection!


Kristenph said...

This sounds delicious :)


Hallee said...

That looks so delicious!

Lisa said...

Lora~after all our years of eating at Ricatoni's, I just tried the Tagliarini this summer. I could never waver from my favorite, chicken alfredo. But, OH MY! The Tag. was soooo good. I had it as a side with their grilled chicken, but I could definitely make a meal out of just the pasta. I'm so glad you made (& posted) this!

Lora said...

That's how I discovered it, too, as a side with my fave chicken dish there. I just love it!

JessieLeigh said...

This looks just lovely and so fresh! I love pasta dishes like this. Thanks for linking up!

Alana said...

This is so awesome! I'm from Alabama and LOVE Ricatoni's Tagliarini! I live in Omaha now and decided I needed to figure out how to make it myself. One google search later, and here I am! I can't wait to try this!

Nmc17 said...

We moved from this little town back home too and one of the things I miss most is Rigitonis and this pasta that I can not pronounce! I’m going to give this a try tonight!

Nmc17 said...

Me too!!