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Not Default Pasta with Charred Cherry Tomatoes and Alpeppo Pepper

Pasta with Charred Cherry Tomatoes

Charred Cherry Tomato Pasta with Alpeppo Pepper.

That’s so me, huh? It’s just the kind “default pasta” I would toss together with no recipe in a wave a manic passion. That’s what default pasta is, right? But I am sorry to say this terrific recipe is not mine and it’s not even default pasta. Or is it?

You see it’s Aida Mollenkamp’s Bumper Crop Charred Tomato recipe. I first saw it on TasteSpotting, yesterday. I instantly connected with the photo and clicked right over there. I was excited, so I skimmed straight down to the recipe. I saw her charring technique and I was sold. I have been charring cherry tomatoes for years. I love the slight bitter quality that comes with properly charred food. In this case it really highlights the “sweet” in cherry tomatoes. The pungency in char also works well with wines that have a tannic edge. Making char a win/win. But Aida brought something new and unexpected to this recipe. Alpeppo pepper and pomegranate molasses.

Alpeppo pepper is a ground sort of Turkish chili powder. It’s spicy, but not blazing hot. It also has the exact sort of sour pungency you find in the flecks of black charred tomato in this preparation.

I also admire how fragrant each step in this recipe is. When it’s default pasta night at my house I may not have a lot of time to cook. But I still want to enjoy the process– no matter how quick and easy that process is. This recipe has thin shards of garlic quickly browned in oil. The fragrance alone says home cooking to me. Add in the sharp pungency of alpeppo and you can smell the love before it hits the plate. Pasta is love. You knew that right?