So... the hubby's got a little thing for Giada. As in, Giada De Laurentis. Yes, from the Food Network. As I'm sure most men do, the hubby listens intently whenever Giada is on TV. He's also a fan of her recipes. Back when I hadn't seen every episode of Giada's shows (back before I hadn't seen every episode of Anne Burrell, Ina Garten, and Paula Deen's shows, for that matter), I picked up this recipe. Needless to say, that was a few years ago. At least more than 4, to be exact. How do I recall this? I made this dish for the hubby and I's wedding dinner. I think I even have a picture of me making it...
If you are asking yourself why in the world I would be making food for my own wedding, I'll tell you now that my wedding was completely unconventional. I'll leave it at that :)
This is a perfect dish for a light summer dinner, perhaps a "Meatless Monday" entree or side dish. Use a good quality mozzarella, the mozzarella really pulls the dish together. I've also added basil to my version, but seriously, who isn't tempted to throw basil in a dish with mozzarella, olive oil, and tomatoes? A disturbed person, that's who.
I hope everyone is having a fantastic Monday!
Ingredients:
8 oz rotini
1 tbsp salt
1 tsp olive oil
3-4 plum tomatoes, deseeded and diced
1 yellow tomato, deseeded and diced
8 oz fresh mozzarella, diced
1 large lemon, zest and juice
1/4 cup basil, chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
Directions:
1. Bring a pot of salted water to boil on the stove. Add pasta, simmer for 9-10 minutes. Reserve 1/2 cup pasta water. Drain pasta and return to pot. Toss with 1 tsp olive oil. Set aside and allow to cool for 10-15 minutes.
2. In a large bowl, combine pasta, tomatoes, mozzarella, lemon zest, and basil. Add cooled pasta a small bowl, whisk olive oil with 2 tbsp lemon juice. Drizzle over pasta, add salt and pepper to the bowl. Toss to combine. Slowly add pasta water if pasta is too dry. Add more salt and pepper to taste.
3. Serve!
*Recipe adapted from Food Network*
I can't believe I haven't made this, this is exactly the kind of Giada recipe that I love. And making your own wedding dinner sounds perfectly fine by me!
ReplyDeleteI do love how fresh Giada keeps it, her dishes are so vibrant. And believe me, I totally recommend to anyone that asks that they take the unconventional wedding route. I can't say my advice is heeded often, but I still give it :)
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