Saturday night's dinner was delicious. We ate a ton of it. Very satisfying. Filling and just all over good. A Pasta Frittata is a great way to use up leftovers, if you have them. This is virtually the same version as the last time I made only. Almost. The recipe called for marscapone and creme fraiche. I subbed in cream cheese and sour cream. Perfect. I used a variety of fresh and dried herbs as well. The chicken was from a few nights ago when we had pesto. Basically, all I had to do was boil the pasta, toss it all together and bake it for 25 minutes. Yum.
The tomatoes were not perfectly ripe. That was the one downside. After I diced them, I set them on a paper towel lined plate and sprinkled them with salt. The salt did two things that I think added to the final awesomeness. 1) some excess water was drawn out, this will keep your dish from getting too wet during cooking. 2) the salt directly enhanced what flavor was in the tomatoes. If I hadn't done that I think the tomatoes would have been water bombs in this casserole and not appetizing. This is a keeper.
1 comment:
Agreed on all counts! This would have been amazing if you had some really ripe heirloom tomatoes, but the salt trick really brought out the flavor in these.
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