Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Archive for July, 2008

Salad pasta and Nicoise sauce

Friday, July 04th, 2008

Salad accompanied by pasta and a Nicoise sauce Ingredients:1/3 cup of sliced red onion
6 oz trimmed and cut fresh green beans – each piece should be about 1 or ½ inches in size
20 black olives that are pitted, preferably Kalamata
1 pint of tomatoes – cherry
5 cloves of garlic – should be peeled and amount should be divided into two portions.
7 tbs extra virgin olive oil – amount should be divided into two portions
2 tbs aged balsamic vinegar
1 drained can of sardines ( 3 ¾ oz)
6 oz orzo pasta
Fresh basil- one bunch should be sufficient
To taste – freshly ground pepper and salt

Method:

1. Preheat oven to 400 degrees
2. On a baking sheet combine or toss together all the vegetables together including the olives and garlic with one tablespoon of vegetable and the vinegar, and season with salt and pepper.
3. On top of the vegetables lay the drained sardines.
4. Place the vegetables and sardines in the preheated oven and cook for about half an hour.
5. After 15 minutes ensure the vegetables and sardines are turned.
6. The vegetables and sardines will be perfectly cooked when the fish wilts into the vegetables and the tomatoes have turned brown.
7. Cook pasta in a large saucepan of boiling water until al dente.
8. When cooked drain and keep the pasta to one side.
9. Process the basil with six tablespoons of oil and one clove of garlic until it has a sauce like consistency.
10. Serve the pasta onto four serving plates and top with the roasted sardine and vegetable combination.
11. Gently drizzle a little of the basil, garlic and oil sauce over each dish.
This recipe makes four servings

[tag]Pasta salad with nicoise[/tag] 

 

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