Pomodorini Spaghetti

Name: Pomodorini Spaghetti
Cuisine: American
Ingredients: 1/4 Cup Olive Oil,; 1 Clove Garlic Thinly Sliced,; 1 Red Chili Deseeded Finely Minced,; 1/2 TSP Herbes de Provence,; Pinch Dried Lavender,; Cherry Tomatoes On The Vine, 6 Large Vines; Pinch Sea Salt,; Pinch Black Pepper,; 2 Slices Vegan Mozzarella; 200 g Alce Nero's Organic Spaghetti,; Pinch Matcha Salt,

Daniel Lim @fatdoughsg

Singapore

#MysteryBag2

I hope I am not too late to post another entry for the Cookpad's Mystery Bag 2 challenge. If you read my previous recipe post, you will know that my daughters suggested this dish. Well, they suggested and they shall receive. I also have some cherry tomatoes and pasta leftovers, so why not?

I wanted to keep this vegan, so I am using some vegan mozzarella. You can of cos use any cheese you desire, some hard aged cheese will work very well here. Be sure not to use a grater. Yes, not a grater, but rather use a potato peeler to thinly peel off the cheese over the top just before serving. That would be perfect! I also decided to take my time to slowly bake the tomatoes until it resembles raisins but still remain plump and juicy. Once you pop these into your mouth, it will explode with tomato-fruity-sweetness!

I hope I am not disqualified as I am using dried lavender for this recipe too. It adds another layer of floral aroma to the dish. To make this worth a million dollars, I seasoned with matcha salt. While I was devouring my previous dish (pomodorini mozzarella), I was drinking matcha latte at the same time. It was a lightbulb moment! Matcha elevates the cheese flavor profile even more! You really need to give this recipe a try to find out.

#MysteryBag2

Daniel Lim @fatdoughsg

Saved

Ingredients

1/4 CupOlive Oil,
1 CloveGarlic Thinly Sliced,
1Red Chili Deseeded Finely Minced,
1/2 TSPHerbes de Provence,
PinchDried Lavender,
Cherry Tomatoes On The Vine, 6 Large Vines
PinchSea Salt,
PinchBlack Pepper,
2 SlicesVegan Mozzarella
200 gAlce Nero's Organic Spaghetti,
PinchMatcha Salt,

Saved

Steps

1

Pls visit: https://www.fatdough.sg/post/croque-madame for the matcha salt recipe.
2

Preheat oven to 100 degree celsius or 210 fahrenheit.
In a skillet or pan over the lowest heat possible, add olive oil.
Add in garlic, chili and herbes de provence.
3

The garlic should barely be sizzling.
*If the garlic is sizzling, the heat is too high.*
Let the oil infused with the ingredients for about 10 to 15 mins or until the garlic starts to brown.
Remove from heat and sprinkle in some dried lavender.
4

Mix to combine well.
Set aside for about 10 mins to allow the oil infused with the lavender.
Place the tomatoes onto a baking dish vine side down.
Season with salt and pepper.
5

Brush the infused oil generously onto the cherry tomatoes.
Wack into the oven and bake for about 3 to 3.5 hrs or until the skins of the tomatoes start to shrivel like a raisin, but still plump and juicy.
*Check at the 2.5 hrs mark.*
6

Remove from the oven and set aside until ready to use.
7

Drizzle in 1 ladle of the pasta water into the baking dish of cherry tomatoes.
Lightly toss and shake to loosen the tomatoes and to deglaze all the wonderful caramelization.
Add in the spaghetti and all the oil mixture.
8

Toss to combine well.
Tear some vegan cheese and scatter over the top.
Sprinkle some more dried lavender over the top.
Season with matcha salt.
Give it a final toss.
Serve immediately.