About us

Recipes - Pages

Pages

Monday, October 10, 2022

Pompeii Pasta Ala Tina


pasta with vegetables

I'm really excited about this incredible Pompeii pasta recipe that is made with artichokes, spinach, tomatoes, garlic and white wine--all ingredients that I need to use up before Wednesday. Why? 


Tomatoes, Pasta, Food, Ingredients

Wednesday is our big day! We will be packing up, cleaning out, and leaving early in the morning for our destination to South Florida where we spend the winter. 

Travel, Moving, Road Trip, Car, Vacation

Yes, we are snowbirds and we have been flying the coop for the winter for the past 10 years. 

We have a BIG checklist of things we need to do before we leave. 
Of course making certain there is no food left in the refrigerator is one of the items of the list.


I was visiting Tina on her blog, Squirrel Head Manor, when I came across her recipe for pasta Pompeii. As soon as I saw her photo of the recipe, I knew I wanted to make it, and I also thought I had all of the ingredients on hand. How perfect!! 

However, I didn't actually have all the ingredients. Instead of spinach I had broccoli raab greens that I substituted. I also had 2 bags of tofu fettuccini noodles to use up, so I use them instead of regular (GF) pasta. 

Vegan Adaptations 
I made some minor adjustments to the recipe to "veganize" it - such as not using butter and omitting the parmesan cheese, but mostly I followed her guidelines.  I added some capers to the sauce just because I needed to use them up, Any variety of pasta (including GF) would work with this sauce.

I have to share that the aroma of the fresh garlic and tomatoes sautéing was heavenly!

Tinas' recipe can be found at Squirrel Head Manor (recipe link). Her easy to adapt recipe is not specifically vegan nor gluten-free so beware that you will need to adapt if you are looking strictly for a gluten-free recipe or vegan recipe. 


My adaptation based on what I had in my fridge that I needed to use up

Ingredients: 
12 ounces of broccoli raab (next time I'll use baby spinach)
4 cloves of garlic, chopped
3 chopped tomatoes
1/2 bag of frozen quartered artichokes
1/3 cup of vegetable broth, divided (or white wine)
3 tablespoons of capers
Tofu shirataki noodles (see notes below) or gluten free penne pasta

Directions
Sauté the tomatoes and garlic in 2 tablespoons of vegetable broth for about 4 minutes in a large skillet. Add broccoli raab greens (or spinach) for about 4 minutes more, stirring. Add the artichokes, remainder of broth and continue to sauté covered on high until artichokes are defrosted and soft about 5 more minutes. add in capers, toss, and serve over pasta of your choice.


My Notes: 

1.Tofu Shirataki - I buy these packages in any supermarket in the  refrigerator section near the tofu. They have practically no calories or fat and taste fine to me as a substitute for pasta when I 'm trying to cut back. 
How to prep them. Pour off the liquid and then you MUST soak them for about 3-5 minutes in a bowl of water and then rinse in a colander very well because they have a funky smell otherwise. After that, I'm happy with them. They come in different shapes and sizes. I the the fettuccini shape.
(sorry couldn't seem to turn the photo


2. I gained some weight over the summer, otherwise I probably would have used the white wine in the recipe, but didn't want any extra calories.

3. I made it with gluten-free penne pasta for my husband! Definitely the way to go!

4. The broccoli raab was a tiny bit too bitter. Next time I will use spinach for sure. 

5. This recipe is gluten-free, diary-free, vegan, and parve making it perfect if you, a family member or guest have special eating requirements.

6. This recipe works great for weight loss especially if you follow WW. 

7. Follow me on Instagram (link to follow me on Instagram)


Sharing on Weekend Cooking at the Intrepid Reader and Baker where anyone can share a food related post on this weekly Linky ( Saturday Mornings) 

26 comments:

  1. It looks and sounds so delicious! A wonderful mix of complex flavors.

    ReplyDelete
    Replies
    1. thank you Carol. It really tasted amazing

      Delete
  2. Something about the aroma of garlic and tomatoes is so mouth watering. This looks like an amazing dish. Safe travels to Florida!!

    ReplyDelete
    Replies
    1. It really did smell good for hours!

      Delete
  3. This looks so so good!! I loved your idea to add some capers to this dish... YUM!

    ReplyDelete
    Replies
    1. There is something about capers that I love. I even add them to my salads.

      Delete
  4. Those tomatoes look so good.

    Safe journey this week!

    ReplyDelete
    Replies
    1. Yes, some of the last of the season.

      Delete
  5. I hope you have a good trip to FL! The weather here is gorgeous right now so I hope it stays nice now...and not so hot!

    ReplyDelete
    Replies
    1. thank you. Looking forward to the beautiful weather. It's in the 40's tonight here.

      Delete
  6. It looks like a yummy meal! Sometimes clean-up fridge meals are the best. Safe journey to Florida!

    ReplyDelete
  7. This looks like a meal I would make and enjoy!
    from Tandy I Lavender and Lime https://tandysinclair.com

    ReplyDelete
  8. What a tasty way to clean out your fridge! Your pasta Pompeii is so colorful, especially on that beautiful plate. (I'm a big fan of food-themed tableware.) Also, how exciting that you're Florida-bound! I hope that you and your husband have a smooth and safe trip tomorrow.

    ReplyDelete
    Replies
    1. We are now in Florida for the winter. Thanks for your good wishes.

      Delete
  9. A delicious recipe!....clean-up fridge recipes are always a win-win....Have fun in Florida!........Abrazotes, Marcela

    ReplyDelete
    Replies
    1. I agree- sometimes I make up interesting dishes!

      Delete
  10. So beautiful comforting week dinner !!!!

    ReplyDelete
    Replies
    1. Yes, we really enjoyed it and I'm sure I will make it again.

      Delete
  11. Tina’s recipe looked good & adaptable to me too.

    Have a great trip to Florida — I assume your place was not in the hurricane’s path?

    best… mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. It really is an easy and versatile recipe that is delicious too.

      Delete
  12. How interesting about the Tofu Shirataki. I've never heard of them. But low-calorie, low-fat, and taste good ... that's nice. Thanks for the tip about soaking them.

    ReplyDelete
    Replies
    1. Yup! hardly any calories and fills in nicely for pasta.

      Delete
  13. i don't think that we can get frozen artichoke here. It would surprise me if we could.

    See you from Florida next time!!

    ReplyDelete
  14. i love your pasta plate. not much of a pasta fan tho :=)

    ReplyDelete
  15. I knew which recipe as soon as I saw "Tina" in your post title! It looks yummy.

    ReplyDelete
  16. Thanks for the shoutout Judee! I ought to have mentioned I used jarred marinated artichokes. Oh, just went to an olive bar at Whole Foods and got some yummy cornichons, fat olives and artichokes.

    ReplyDelete

Your comments are appreciated. I love knowing who is stopping by to read my posts! Have a great day.