As you can see, I still have a host of tomatoes left, so I may make this again for next week's dinners. I have a couple eggplants (gifts, not grown by me) I may throw in, too, so we'll see how that goes. Mmmmm, I am so enjoying being a gardener!!
Monday, August 24, 2009
Not being one to flout convention (yeah, right), I decided to use my garden tomatoes and basil in a very Italian dish: Capellini-Tomato Pie. Oh boy, was it delicious. One would think that it would be no surprise that tomatoes and angel hair pasta would be good. The thing is, the pie is baked in a "crust" of cabbage leaves. I will admit that I was just a bite nervous about the combination of cabbage and pasta, but it was amazing! Tomatoes were really the name of the game in this recipe. I even made my own bread crumbs using sun-dried tomato bread (and then I missed the part of the recipe that said to sprinkle the bread crumbs on the bottom of the pan before layering in the cabbage leaves! I just mixed them with the Parmesan cheese and put the mixture on top - yummy!) The recipe claims that it is better the second day and that is definitely true.