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Recipe: Linguine with Fresh Cherry Tomato Sauce

Ingredients

Directions

~ Marla Meridith

Pesto Tortellini Salad

Ingredients

Directions

~ Marla Meridith

Spaghetti Squash with Roasted Tomatoes and Garlic

Ingredients

Directions

~ Marla Meridith

Recipe: Linguine with Fresh Cherry Tomato Sauce

1 pound linguine
2 tbsp olive oil, plus more to toss with pasta
1 tbsp unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1 (10.5 oz) package cherry tomatoes
splash of dry white wine
1 tbsp freshly chopped Italian parsley, plus more for serving
1/4 tsp Kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste
–serve with
freshly grated Parmesan or Romano cheese

Cook the linguine to package directions. Drain and toss in a large serving bowl with some olive oil.
While the pasta is cooking make the sauce: heat the olive oil and butter over medium heat in a 10′ cast iron skillet until the butter is melted.
Sauté the shallots for 5 minutes, stirring frequently. Add the garlic and cook for another minute. Add the the tomatoes and splash of wine.
Cook for about 6 minutes or until the tomatoes are soft. Mash the tomatoes against the bottom of the pan with the back of a fork or wooden spoon. Be careful not to be splashed with hot tomato juices. Stir in the parsley, salt and pepper.
Toss the pasta with the cooked tomato sauce, top with more parsley and serve immediately with freshly grated cheese.

~ Marla Meridith

Pesto Tortellini Salad

This delish Pesto Tortellini Salad goes from prep to table in just 15 minutes! Great for lunch and summer entertaining.

–for the pesto
2 cups fresh basil
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
1/3 cup toasted pecans
2 cloves garlic
salt and pepper to taste
–for the salad
20 ounces fresh cheese tortellini, cooked to package directions
1 cup cherry or grape tomatoes, sliced in half
1/3 cup sun dried tomatoes in oil, drained
8 ounces Ciliegine (cherry sized Mozzarella)
salt and pepper to taste

Cook the tortellini, strain and rinse with cold water to stop the cooking and to cool it down quickly.
To make the pesto: Combine all the ingredients in a blender or food processor. Blend until smooth. Season to taste with salt and pepper.
Combine the tortellini with the pesto and fold in the tomatoes, sun dried tomatoes and Ciliegine. Season to taste with salt and pepper.
Serve cold or at room temperature. In a time crunch? You can make this dish the day before you wish to serve it.

~ Marla Meridith

Spaghetti Squash with Roasted Tomatoes and Garlic

Ingredients

Directions

~ Marla Meridith