Updated: Mar 29
I hope I am not too late to post another entry for the Cookpad's Mystery Bag 2 challenge. If you read my previous recipe post, you will know that my daughters suggested this dish. Well, they suggested and they shall receive. I also have some cherry tomatoes and pasta leftovers, so why not?
I wanted to keep this vegan, so I am using some vegan mozzarella. You can of cos use any cheese you desire, some hard aged cheese will work very well here. Be sure not to use a grater. Yes, not a grater, but rather use a potato peeler to thinly peel off the cheese over the top just before serving. That would be perfect! I also decided to take my time to slowly bake the tomatoes until it resembles raisins but still remain plump and juicy. Once you pop these into your mouth, it will explode with tomato-fruity-sweetness!
I hope I am not disqualified as I am using dried lavender for this recipe too. It adds another layer of floral aroma to the dish. To make this worth a million dollars, I seasoned with matcha salt. While I was devouring my previous dish (pomodorini mozzarella), I was drinking matcha latte at the same time. It was a lightbulb moment! Matcha elevates the cheese flavor profile even more! You really need to give this recipe a try to find out.
Olive Oil, 1/4 Cup
Garlic Thinly Sliced, 1 Clove
Red Chili Deseeded Finely Minced, 1
Herbes de Provence, 1/2 TSP
Dried Lavender, Pinch
Cherry Tomatoes On The Vine, 3 Large Vines
Sea Salt, Pinch
Black Pepper, Pinch
Alce Nero's Organic Spaghetti, 200g
Vegan Mozzarella Preferably Emborg, 2 Slices
Matcha Salt, Pinch
Cast Iron Skillet / Pan
Baking Dish / Casserole
Please visit my "Croque Madame" page for the matcha salt recipe.
Preheat oven to 100 degree celsius or 210 fahrenheit.
In a skillet or pan over the lowest heat possible, add olive oil.
Add in garlic, chili and herbes de provence.
The garlic should barely be sizzling.
*If the garlic is sizzling, the heat is too high.*
Let the oil infused with the ingredients for about 10 to 15 mins or until the garlic starts to brown.
Remove from heat and sprinkle in some dried lavender.
Mix to combine well.
Set aside for about 10 mins to allow the oil infused with the lavender.
Place the tomatoes onto a baking dish vine side down.
Season with salt and pepper.
Brush the infused oil generously onto the cherry tomatoes.
Wack into the oven and bake for about 3 to 3.5 hrs or until the skins of the tomatoes start to shrivel like a raisin, but still plump and juicy.
*Check at the 2.5 hrs mark.*
Remove from the oven and set aside until ready to use.
While the tomatoes are almost baked, bring a sauce pot of 2 liters water to a boil.
Season generously with salt, about 2 TBSP.
Once the water starts to boil, add in the spaghetti.
Cook until al dente.
Drizzle in 1 ladle of the pasta water into the baking dish of cherry tomatoes.
Lightly toss and shake to loosen the tomatoes and to deglaze all the wonderful caramelization.
Add in the spaghetti and all the oil mixture.
Toss to combine well.
Tear some vegan cheese and scatter over the top.
Sprinkle some more dried lavender over the top.
Season with matcha salt.
Give it a final toss.
Here's the recipe video: