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Creamy and Spicy Penne

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Creamy and Spicy Penne

Creamy and Spicy Penne

Serves 4-6


Summer_Sauces_CRUSHED_TOMATO.jpg

Made with Spicy Calabrian Sauce


INGREDIENTS

1 jar Spicy Calabrian Sauce

2 cups finely chopped cauliflower florets (about 1 small head cauliflower)

2 tablespoons high heat oil

10-ounces whole grain pasta

1 (12-ounce) jar roasted red bell peppers, strained

1 cup blanched almonds

1/2 teaspoon salt & pepper

1 tablespoon dried oregano

Making Thyme for Health

PREPARATION

Preheat the oven to 400°F then line a baking sheet with parchment paper. Place the cauliflower florets on the baking sheet and drizzle with high heat oil. Toss to evenly coat then arrange so that each floret is separated with space in between. Bake in the oven for about 20 minutes, until light golden brown. Remove from oven, sprinkle with salt and set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta as directed, just until al dente. (*If using gluten-free pasta, only cook what you plan to eat immediately. It does not hold up well when leftover.) Strain the pasta and reserve 1/2 cup of the pasta water to add to the creamy sauce.

Prepare the creamy sauce by combining the Spicy Calabrian Sauce, roasted red bell peppers, blanched almonds, salt, pepper and oregano in a high speed blender or food processor. Blend on high until smooth. Add the reserved pasta water and blend to combine. Add the cooked pasta back to the pot then pour in the sauce to coat. If you’re only cooking half of the pasta, save half of the sauce for later. Add roasted cauliflower to pasta, serve warm and enjoy!


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Pan con Tomate

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Pan con Tomate

Pan con Tomate

Serves 4


INGREDIENTS:

1 jar Preserved Ugly Tomatoes
Ciabbata, baguette or rustic bread
Extra virgin olive oil
Sea salt

Photo by May I have That Recipe

PREPARATION:

Strain tomatoes in a large bowl and reserve the tomato juice. Set aside.

Season the preserved tomatoes with sea salt. Toast the bread lightly, until golden brown.

Drizzle bread with high quality olive oil and reserved tomato juice (I like it soggy.)

Spread tomato over bread by using either your hands or the back of a fork/spoon. The idea is to spread the soft tomato all over the bread (like butter).

TOPPINGS (optional):

Manchego cheese
Tortilla de patatas
Roasted eggplant
Assorted Olives
Tuna packed in oilve oil
Roasted mushrooms
Roasted Tomatoes

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Cheesy Tomato Gnocchi

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Cheesy Tomato Gnocchi

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Chana Masala

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Eggplant Roll-Ups

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