When Chef Scott sent me this week’s recipe, I thought a ‘peppadew’ was some sort of melon.
In fact, peppadews are those little, tiny pickled peppers you find on olive bars in the grocery store. They look like mini red bell peppers and have a sweet/spicy flavor due to the vinegar. Who knew?
This week’s recipe makes use of these cute little peppers – as well as summer tomatoes, iron-rich spinach, and whole grain pasta. I can’t wait to try it!
Take it away, Chef Scott…
I love me a ‘mater.
Sliced heirlooms sprinkled with a little salt and pepper. A bright caprese drizzled with balsamic vinegar with tons of fresh basil. Fresh grape tomatoes in a salad, exploding with ‘matery goodness. ‘Mater soup with a grilled cheese and ‘mater sandwich. In braising sauces. In pastas. In couscous. I love ‘em.
However, some folks are not as enthusiastic about the tomato.
But this simple and tasty pasta dish will make a ‘mater convert out of anyone!
Spaghetti with Roasted Tomatoes, Spinach, and Peppadews
Roasting the tomatoes with the garlic and thyme adds a wonderful depth of flavor, especially when combined with the bright, vinegary peppers and parsley.
1 lb whole cherry tomatoes
4 cloves garlic (whole)
6-8 sprigs thyme
1/2 cup peppadew peppers, quartered
3 cups baby spinach
2 Tbl fresh parsley
1 lb whole grain spaghetti
salt ‘n pepper
Preheat oven to 450. On a baking sheet, drizzle a generous amount of olive oil onto the tomatoes, garlic cloves, and thyme. Season them with salt and pepper and toss to coat. Pop in the oven for about 15 minutes, or until the flesh of the tomatoes begins to burst. Set aside to cool slightly and discard garlic and thyme (although you may want to eat those roasty, toasty garlic cloves…yum).
While the tomatoes roast, prepare pasta according to the directions on the package in salted water. Reserve about 1/2 cup of the pasta water and drain pasta.
Transfer tomatoes to a saute pan over medium heat and combine with peppadews, spinach, and parsley. Add cooked pasta and toss together. If it appears a bit dry, add the reserved pasta water or peppadew vinegar over the whole shootin’ match. Toss together and serve.