Tuesday, February 2, 2010

Caramelized tomato pasta and La Roux

Is it just me, or is it just impossible to cook dinner without having some good music in the background. It just makes the whole food creativity process so much more fun, especially when M always does the dishes. I do try to keep the kitchen clean as I go, but once the meal hits the dining room table, the mess in the kitchen is no longer mine. Thank you M!! I am so lucky but then he gets great food.

This pasta recipe has a great flavor. This was my first time caramelizing anyting, and now I feel I want to go on a caramelizing rampage....I want to caramelize everything! Next I will try caramelized onions, artichokes and blue cheese on our next Friday Udi's pizza night! Our family is a huge fan of Udi's crust, sorry for the tangent....but it is just ohhhh, so good!

This pasta dish is topped with garlic bread crumbs, which are gluten-free, of course, but I imagine it will taste just as delicious without, if you don't have any bread crumbs on hand.

Back to the delicious pasta...

bread crumbs
1 clove garlic, minced
1 cup bread crumbs (I use Schär breadcrumbs, or you can make your own)
1 teaspoon olive oil

2 tablespoons olive oil
2 cups grape tomatoes, halved
1 teaspoon sugar
1 cup thinly sliced white onion
1/2 cup dry white wine
1 cup broth (I use Celifibr bouillon cubes)
2 teaspoon red wine vinegar
1/2 teaspoon red pepper flakes
2 cups fresh baby spinach leaves
1/2 teaspoon fresh thyme, minced
12 oz. spaghetti (I use Tinkyada or Le Veneziane)
salt and pepper to taste

For the bread crumbs, heat oil in a non-stick pan over medium with the garlic; add crumbs, and toast until golden, about 3-4 minutes, stirring often. Then set aside.

Heat olive oil in a large saucepan over medium heat, add tomatoes and sugar. Cook until tomatoes start to brown, about 5 minutes. Add onions and saute until wilted, about 3-4 minutes.

In the meantime, bring salted water to a boil, and cook spaghetti.

Deglaze saucepan with wine, simmer until liquid is nearly evaporated. Add the broth, vinegar and pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes.

Add spinach and thyme to sauce.

Drain pasta and add to sauce, and toss to coat.

Serve pasta sprinkled with the garlic bread crumbs. Enjoy!

*The caramelized tomato and onion sauce would also taste great mixed into a risotto right before serving.


  1. Looks delicious! I love breadcrumbs on pasta. GF of course. ;-)

  2. Thanks. I love caramelized tomatoes and onions on anything!