Sunday, May 1, 2011
Tomato Macaroni and Cheese
Here is how:
1.Preheat your oven to 400 degrees and get a big pan of salted water boiling.
2. Cook a pound of gluten free pasta according to the directions. I used Tinkyada tri-color brown rice rotini pasta.
3. Meanwhile, take 7 slices of "almost stale" gluten free bread and use your food processor to make bread crumbs.Take them out of the food processor and set them aside.
4. Next take about a pound of tomatoes (I used Roma) and place them in the food processor with:
- 2 cloves of garlic
- 2 handfuls of fresh basil
- 2 oz. of sundried tomatoes (chopped)
- large pinch of salt and coarse ground pepper
5. Process this for 30 seconds and then add:
- 3 handfuls of parmesan cheese
- 2 1/2 cups of cream
- 1 Tbs. of red wine vinegar
- 1 tsp. of nutmeg (I really like the difference freshly ground nutmeg makes).
6. Process it all until smooth and taste it to see if you need to season it more with salt and pepper.
7. Drain your pasta in a colander and save some of the cooking water in a separate bowl.
8. Place the pasta back in the pan and and pour the tomato-cheese sauce over it.
Jamie"s note: "You want the pasta to be quite loose because you will be surprised at how quickly the sauce will disappear inside the pasta".
9. So..add a few spoonfuls of the cooking water to the pasta.
10. Get a baking dish about 3-4 inches deep and pour the pasta in it.
11. Break up 14 oz. of mozzarella into little pieces and place it over the top.
- the breadcrumbs
- a handful of chopped fresh thyme (Or 1 Tbs. of dried).
- a handful of parmesan
13. Sprinkle the mixture over the top of the dish.
14. Drizzle the top generously with extra virgin olive oil.
15. Bake for 15 minutes and top with a little extra parmesan.
16. Serve it with a nice green salad.
Here is to good gluten free pasta! xo