Okay… Now that is a mouthful of a meal. It was however, quite simple to make. I had made the Basil Spaghetti w/ Cheesy Tomatoes right after I found the recipe in Real Simple magazine. It was tasty however, I felt that it was lacking something. I decided to add one of my “go to favorites” Pan Roasted Cauliflower from “The Family Chef” cookbook by Jewels & Jill Elmore (I HIGHLY recommend purchasing this cookbook! I use several of their recipes on a very regular basis!! http://www.jewelsandjill.com/cookbooks) I put the cauliflower on top of the pasta prior to placing the broiled tomatoes. Combined together, it was a fantastic meal!
Basil Spaghetti With Cheesy Broiled Tomatoes
Ingredients
12 ounces spaghetti
3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
3 tablespoons olive oil, plus more for the baking sheet
kosher salt and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper
3/4 cup torn fresh basil leaves, plus more for serving
Directions
1.Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
2.Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
3.In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
4.Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.
Pan Roasted Cauliflower
Ingredients
2 tablespoons extra-virgin olive oil
1 head cauliflower, cut into large florets and sliced about ¼” thick
1 teaspoon garlic, chopped
2 tomatoes chopped
Italian parsley, chopped
Directions
1.Heat a large skillet over medium-high heat. When the pan is hot, add the oil and sauté the cauliflower. Let brown a little, then stir, flipping the pieces over to brown on the other side.
2.Add the garlic and sauté for another minute or so. Be careful not to let the garlic burn, which produces a bitter taste.
3. **Jill’s smart idea** Add two freshly chopped tomatoes and parsley after you have browned the cauliflower. Then cook until the vegetables are soft.
Recipe Rating: Real Simple Pasta 3 out of 5 and Family Chef Cauliflower 4 out of 5
Click below for links to both recipes
http://www.jewelsandjill.com/node/26
