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Inspired by Orzo
Sep. 27th, 2008 09:09 pmI decided tonight to make something vegan with Orzo, which Wegman's sells as
Rosa Marina, which it turns out is slightly different.
Anyway...
I went to the store and wandered the produce area, picking up so me red bell beppers, some roma tomatos, and some garlic. Got home, and popped the peppers in the upper oven to roast, then peeled two bulbs of garlic to individual cloves, popped them in a small pot with a cup of extra virgin olive oil over low heat to caramelize, set a pot of water to boil, and walked away.
Fifteen minutes later, the water and salt were at a gregboil*, and the garlic was popping away in deep-fried happiness. I stirred the garlic, turning it down a bit, and walked away again.
Fifteen minutes later again, the water was at a boil, and the garlic was almost fully caramelized. Peppers were still roasting. Poured in the pasta and started chopping 3 tomatoes. After washing the tomatos, i noticed the peppers had wrinkly skins, so took them from the oven.
I let the peppers cool just enough to be handleable, then put them on the chopping board and diced them, then diced the tomatos. Next, strained the pasta, put about 250g of baby spinach on the pasta, and poured the hot oil and garlic over the spinach and pasta. Added the tomatos and the peppers, and stirred.
Served in a bowl with several grinds of salt and pepper. Yummy!
*gregboil - the point at which water sounds like it is boiling, but is actually at a high simmer. Also the point at which Greg puts the pasta in the water, or at least he used to.
Rosa Marina, which it turns out is slightly different.
Anyway...
I went to the store and wandered the produce area, picking up so me red bell beppers, some roma tomatos, and some garlic. Got home, and popped the peppers in the upper oven to roast, then peeled two bulbs of garlic to individual cloves, popped them in a small pot with a cup of extra virgin olive oil over low heat to caramelize, set a pot of water to boil, and walked away.
Fifteen minutes later, the water and salt were at a gregboil*, and the garlic was popping away in deep-fried happiness. I stirred the garlic, turning it down a bit, and walked away again.
Fifteen minutes later again, the water was at a boil, and the garlic was almost fully caramelized. Peppers were still roasting. Poured in the pasta and started chopping 3 tomatoes. After washing the tomatos, i noticed the peppers had wrinkly skins, so took them from the oven.
I let the peppers cool just enough to be handleable, then put them on the chopping board and diced them, then diced the tomatos. Next, strained the pasta, put about 250g of baby spinach on the pasta, and poured the hot oil and garlic over the spinach and pasta. Added the tomatos and the peppers, and stirred.
Served in a bowl with several grinds of salt and pepper. Yummy!
*gregboil - the point at which water sounds like it is boiling, but is actually at a high simmer. Also the point at which Greg puts the pasta in the water, or at least he used to.
