Tuesday, September 22, 2009

Top Ten~

Of the meals I have tried this year~

Remember the plum tart? Found here..I saw this also..and knew it would suit our taste buds perfectly~

I am taking the liberty of posting the recipe.. make sure you read her post to find out more about the origin of the recipe..by seeing her blog you will once again see why I am and was inspired~
Spaghetti with Roasted Tomatoes, Garlic, Pancetta

adapted from Canal House Cooking

serves 4 (or 2 very hungry people)

3 ounces diced pancetta (if you can't find pancetta, you may substitute bacon)
6 tablespoons extra virgin olive oil, plus more for the pasta
2 anchovy fillets
1 cup coarse fresh bread crumbs*
4 tomatoes, tops sliced off, seeds scooped out
2 cloves garlic, thinly sliced
small handful fresh thyme, parsley or basil leaves, chopped
salt & pepper
8 ounces spaghetti

Preheat the oven to 350 degrees. Fry the pancetta in a skillet over medium heat until browned and crisp around the edges. Use a slotted spatula or spoon to lift the pancetta out of the skillet to a plate. Leave the rendered fat in the skillet. Add 2 tablespoons of the olive oil and the anchovies to the same skillet. Use a wooden spoon to mash the anchovies until they dissolve. Add the bread crumbs and cook, stirring often, until they are golden.

Put the tomatoes, cut side up, in a baking dish and slip some garlic into each tomato. Season the tomatoes with plenty of salt and pepper. Mound some bread crumbs onto each tomato, getting some inside the tomatoes. Scatter herbs on top. Drizzle 4 tablespoons of olive oil over all. Roast the tomatoes in the oven until they have browned a bit and the interior is supple but the tomatoes have not collapsed, about one hour.

Cook the spaghetti in a large pot of boiling salted water. Drain, but reserve 1/2 cup of the pasta water. Return the pasta to the pot and remove the tomatoes from the baking dish and set aside. Stir the oily tomato juices and any bits of bread crumbs from the bottom of the tomato roasting dish into the pasta. Add a little olive oil and the reserved pasta water and toss.

Pour the pasta into a serving bowl, place the tomatoes on top, sprinkle the pancetta over all and serve.

* make your own fresh bread crumbs. Just tear bread, place in your food processor and grind.

My notes.. I used bacon.. I had no pancetta left in the freezer~
I added some red pepper flakes..and added freshly grated parmesan cheese at the table..
By the time the pasta ad cooked..my tomatoes softened as I transfered them to the plate..so maybe 3 minutes too done..nothing was lost on the taste.
The presentation is just lovely..I cut the tomato before eating and swirled it and the bread crumbs through the pasta.
Honestly..I would serve this to anyone!
I made the bread crumbs w/ day old bread baguette and Jacque's croûtons.
I call it a 10 for a simple colorful flavorful and beautiful meal.
Thank you again The Italian Dish.


  1. magnifique recette et magnifiques photos !
    les choses les plus simples sont bien souvent les plus savoureuses, et cette recette a tout de réconfortant...en plus, j'ai tout ce qu'il faut dans mon frigo :)

  2. We are so spoiled by all the vine ripened tomatoes available now. How will we survive the winter when they are gone? A very beautiful pasta dish, Monique.

  3. i love coming here... it feels like home... not mine, a BETTER ONE!

  4. This sounds wonderful, Monique, and looks so delicious in your photos! With fall in the air, I'm am getting in a pasta mood again :) Fresh tomatoes,thyme, basil and parsley still going strong in the garden so I'd best act soon!

  5. I just finished a big plate of angel hair and red sauce (I have to leave for work soon and go all night). I wish I had seen this first...it's at the top of my list now...my very long list!!


  6. Tu ne peux pas me voir, mais devant de telles photos et une recette aussi savoureuse, je ne peux que me mettre à genoux, bravo, merci pour ce blog sur la cuisine italienne, je vais aller m'y promener

  7. Love simple pastas -- fresh tasting sauces -- ah, summer!

  8. It would be a 10 at our house too!...David could eat pasta three times a day..His favorite food group! ( he thinks pasta should be a food group all its own! Lol..Thank you for sharing...xoxo~Kathy @ Sweet Up-North Mornings...

  9. That would be a dish that I would enjoy so much. Delicious.

  10. Oh this looks fabulous....it is also on my list...
    Just the most beautiful pics Monique...heavenly!

  11. Actually I am sorry the photos do not do the deliciousness of this dish credit:) Kick up your bread crumbs a notch..and savor:)I just love the look of the big tomato all adorned in the nest of pasta..:)In person..you will be so happy..then just cut it up and swirl:) Si Bon!

    Thank you..You are all so kind~

  12. Beautifully presented, as always. Oh, for a bite of that! Sigh.

  13. Mama Mia I just threw my diet right out of the window:)

  14. This is just the kind of food I love--simple and delicious, made from the best fresh ingredients. BRAVA!

  15. This spaghetti sounds so delicious! I love its combo of flavors. Thanks for sharing!

  16. OOOOH I can almost taste that beautiful roasted tomato.

  17. I make something similar, though I've never added the anchovies or bread crumbs. Those sound like great additions.

  18. This is one of the most gorgeous pasta dishes I have ever seen. Wow. I just discovered your beautiful blog and will be following along so I don't miss anything. I can't wait.