Pasta Ponzo
When I was down in DC my dad and I were planning on cooking this one night but we ended up visiting all the crazy good restaurants in the area instead :) Once back in Rochester I figured I'd give it a try. I tossed the ingredients together one morning and stuck it in the fridge for the day. Once home from work I topped it with the breadcrumbs and into the oven it went. 30 minutes later it was out and bubbling ready to be tossed with some nice al dente pasta!
Well it sure looked pretty! I really thought I'd like this more then I did... there was something a bit too acidic about it. Anyone have any suggestions on how to cut the acid?? The recipe is from Giada and you can find it here.
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14 chews:
I was going to suggest using some cheese to cut back on the acidity, but I see it already calls for it. Maybe a few less capers and a pinch or two of sugar. Don't know if that would do the trick, but it's worth a shot.
You could add some sugar or a little bit of baking soda. That should help!
It looks quite tasty anyways!
I love your corningware. We have that one and the blue one too!
It looks really yummy. I love my pasta al dente, to bad everyone else in my family likes it softer.
This is funny, I made this last week and have a blog entry set to go up later this week on this! I loved it, but I am very much a tomato person. You could maybe use a different veg, like wilted spinach, in place of half of the tomatoes to try and cut down on the acid?
that's a lot of tomatoes and capers, but the intensity of both of those ingredients can really vary. i'm not surprised amandalaird had a good experience. sugar can't hurt. plus, that's not a lot of oil for a dish of that size -- i guess they were going for healthy, but I'd drizzle fruity olive oil on top before serving, to tone it down a little bit.
thanks for the suggestions everyone!! Steph I love that you have the same set of cookware hehe (mine is stolen from my mom!) And amanda thanks for letting me know you made it with success and I love the idea about spinach!! Gives me hope to try again :) Justin, I like your idea of adding a little bit more olive oil at the end... If I make this again I'll let you guys know how it goes!
Lots of butter and some heavy cream.
Just kidding.
Kind of.
Love your blog!
OK Rebekka that seriously made me laugh out loud :D nice! :) And thanks for the compliment!!
I feel like I learned a lot about altering pasta recipes by reading these comments :) you're right though, it definitely looks beautiful!!
At the end, I would stir in a little agave to give it a forgiving balance...
fab pasta Steph
fab pasta Steph
OK Rebekka that seriously made me laugh out loud :D nice! :) And thanks for the compliment!!
that's a lot of tomatoes and capers, but the intensity of both of those ingredients can really vary. i'm not surprised amandalaird had a good experience. sugar can't hurt. plus, that's not a lot of oil for a dish of that size -- i guess they were going for healthy, but I'd drizzle fruity olive oil on top before serving, to tone it down a little bit.
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