A few weeks ago, I was watching Giada At Home on the Food Network, and she made this delicioussss looking pasta dish, Orzo with Smokey Tomato Vinaigrette. I had my husband pick the ingredients up from work that day and made it. It was sooo good! The first time, I had made it with the orzo, and it was great, but I wanted to make it more of a dinner than a side the second time, so I used fusilli instead. Both ways are delicious! I followed her recipe for the most part, but because I didn’t have the smoked salt, I used the tiniest drop of liquid smoke instead. I don’t know what the taste is in comparison, but I loved it, and my favorite thing about it, is it couldn’t get any easier! It’s a recipe that’s going in my favorites!
Fusilli With Smokey Tomato Vinaigrette: (Recipe adapted from Giada De Laurentiis)
- 1 pound fusilli pasta
- 1 pound (2 dry pints) cherry tomatoes
- 1/2 cup packed fresh basil leaves, torn
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 drop of liquid smoke (this stuff is REALLY strong!)
- salt to taste
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/3 cup grated Parmesan (I used Almesan from Veganomicon!)
Once your pasta is cooked and drained, return to the pot, and add your sauce over medium heat. It looks liquidy at first, but let it go for a few minutes until the pasta absorbs some of the sauce and it gets creamier.
You should definitely try the orzo version as well though, it’s deeelish!
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