Here’s another Cooking for One recipe and a very simple and colourful one as well!
I think I get easily amused with weird pasta shapes and colours (as evidenced by this previous post and this one), so I was really happy when I found these coloured bowtie pasta on sale at Winners. These bowties were naturally coloured with turmeric, beets, and squid ink. The red portion of the pasta becomes a little dull after cooking the pasta, but the black and yellow parts remain vibrant after cooking. I’m inspired to colour my own pasta from scratch, but first I’m going to need to find out where I can get my hands on squid ink and a pasta maker!
Since these bowties are so colourful, I thought about pairing the pasta with some colourful heirloom tomatoes. I was thinking of what kind of pasta dish to make, and I decided to stick to something simple.
Although it’s very simple, it turned out pretty well for a dish that does not require a lot of ingredients and effort. It’s convenient to pack for lunch and also portion controlled (lol).
Eat the rainbow,
Colourful Heirloom Tomato and Basil Pasta Salad (Serves 1) Adapted from All Recipes
~1 cup of coloured bowtie pasta
1/4 cup of chopped heirloom tomatoes, including the juice released
2 tsp. extra virgin olive oil
2-3 large basil leaves, chopped
1/4 – 1/2 clove of garlic, finely minced
2-3 tbsp. crumbled feta cheese
Salt and freshly ground black pepper to taste
*Adjust amount of ingredients according to your taste. Experiment by adding ingredients such as onions, balsamic vinegar, Parmesan cheese, and olives. This is just a guide to how much I used for one serving, and I just used what I had at home.
In a non-reactive bowl, mix together olive oil, heirloom tomatoes, chopped basil leaves, and finely minced garlic. Season with salt and freshly ground black pepper. Let this mixture sit while you are cooking the pasta. TIP: If you don’t like the taste of raw garlic, you can sauté the garlic in olive oil first before mixing all the ingredients.
Cook pasta according to package directions. Once cooked, toss warm pasta with the heirloom tomato mixture. Toss with crumbled feta cheese. Eat it as it is, or refrigerate and eat it as a cold pasta salad.
Recently, I attended one of Vancouver’s largest food festivals – Eat! Vancouver at BC Place. It’s a three-day event fit for all foodies, whether you’re a fan of sweet pastries, savouries or wine. While I was perusing the aisles and looking for delicious and free samples, I found these cute tricolour bicycle-shaped pasta at the Urban Fare Market booth.
The colour of this Italian pasta is made from natural ingredients such as dried red beat, dried spinach and durum wheat semolina. I thought it would go perfectly for our blog because Ricelessasian loves colourful and uniquely-shaped pasta!
I adapted the recipe below because I just used whatever I had in my kitchen. It’s simple and unfussy, but most of all, I like this recipe because it’s extremely versatile. Though I made a vegetarian version, this dish would go well with some grilled chicken or salmon for a more substantial meal.
After making this recipe, I’d have to agree with Elizabeth Gilbert. I’m a better person when I have less on my plate!
125 g biciclette tricolori pasta (or any other type of pasta you prefer)
~ 2 tbsp of pesto* or more depending on your taste
1 tsp extra virgin olive oil
1 tomato, diced in quarters (I used tomatoes on the vine)
1/4 medium red onion, diced
1 oz. fresh goat cheese
Salt and pepper to taste For the pesto:
*Homemade pesto (yields about 1/2 cup): 1 cup fresh basil 1/8 cup pine nuts 1/4 cup freshly grated parmesan cheese 1 clove minced garlic 1/4 cup extra virgin olive oil Salt and pepper to taste
In a medium-sized pot, boil the biciclette pasta for 8-10 minutes until al dente in lightly salted water. Depending on the type of pasta you use, refer to the package instructions for cooking time. Drain and rinse in cold water with a coriander.
In a food processor, mix all the pesto ingredients together until all combined well. Add salt pepper to taste and more olive oil to your preference (optional).
In a medium-sized pan, heat 1 tsp of olive oil over medium heat. Add the diced red onion and the diced tomatoes and let them cook for about 2-3 minutes.
Mix pasta with the sautéed onions and tomatoes, and about 2 tbsp. or more of the pesto. Incorporate the goat cheese just until the cheese melts a little bit. Add salt and pepper to taste. Serve warm or as a cold pasta salad instead.
Note: Make sure to not overcook or overstir the pasta in boiling water since the pieces tend to break easily.