Once again… Welcome to my house. Come freely, go safely, and leave something of the happiness you bring.
Bram Stoker, Dracula
Hey there! Hope your summer has been wonderful!
It was pretty hot in Southern Ontario, as in surface of the sun kind of heat, but I didn’t mind too much as it afforded me the time I needed to escape to the wonderful world of AC and get Be Still & Eat in tip top shape. I hope you like the changes!
I encourage you to explore and let me know what you think. The biggest change, besides the layout was to improve the recipe index. Hit the tabs up top and have a little explore! You’ll also see a tab on the menu bar which is about some of my other interesting food experiences that I think you might enjoy. The Pin It hover button is now functional so go crazy… pin your little hearts out! I’ve made all of the top images on the post the most appealing size and orientation to help your Pinterest page look amazing! Of course the logo is new and improved, and quite gorgeous thanks to some incredibly talented and creative people! There are still a few odds and ends I’ll be working on and please do let me know if there is anything in particular you would like to see added or changed!
And now onto a gorgeous recipe which I hope will inspire you with its deliciousness and entice you with its ease.
I’ve written before about my deep and abiding love of the brilliantly talented Biba Caggiano, her straightforward and always delicious recipes with stories of her life in Italy. Her cooking style so closely resembles my own I can actually convince myself on occasion that I might be just a teensy bit Italian.
One of the greatest aspects of this recipe is the intoxicating aroma that fills the house with the roasting garlic and tomatoes… don’t be put off by the amount of time they have to roast… it’s honestly doing all the work by itself… go for a walk… go see a movie… no kidding, just toss them in the oven and do not worry about them… when they’re done a couple of hours later the rest of the dish comes together in the time it takes to cook your pasta… is that not just the best possible thing in the world?! AND it’s a great way to use up some of that garlic infused oil you have left over from the Garlic Confit!
I’ve changed the recipe only ever so slightly as basically everything Biba has done is next to perfection and why mess with that I say! I only shortened a few of the steps and fried the capers instead of tossing them in as is… I adore fried capers and would put them on almost anything… if you don’t have the time or inclination… don’t bother… it will still be Biba (and Be Still & Eat) approved!
Enjoy & Namaste!
- 4 large ripe tomatoes, cut into ½" thick rounds
- 4 or 5 large garlic cloves, peeled and smashed into smaller pieces
- olive oil to brush tomatoes
- S&P to taste
- 1 TBSP olive oil
- small jar capers, drained, well rinsed and patted dry
- ¼ cup olive oil
- 3 or 4 sprigs fresh oregano
- Chilli pepper flakes to taste
- 1 lb bucatini or spaghetti
- fresh parsley to garnish
- Preheat oven to 250°F
- Place tomato slices on a parchment-lined baking tray, brush with olive oil and sprinkle garlic chunks over, season with S&P
- Roast in oven for 2+ hours (if you aren't comfortable leaving the oven on while you leave the house, cook them as long as possible then turn oven off leaving tomatoes to finish in hot oven.)
- Heat oil in a small fry pan and sauté capers until beginning to brown and crisp.
- Transfer to a paper towel to drain.
- Put pasta water on to boil.
- Heat ¼ cup olive oil in large pan.
- Rough chop tomatoes and garlic and sauté over high heat, add oregano and chilli pepper flakes, tossing to combine. Remove from heat while you wait for pasta to cook
- When pasta is al dente, transfer directly from pot into tomatoes and garlic, return pan to heat
- Add capers and toss to combine.
- Adjust seasoning as necessary.
- Garnish with parsley.