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Coal and Canary COOKS: Marinated Tomato Pasta!


Hello C&C Family!


We have some exciting news to share with you all. We all know how much you love our candles, but did you know that our staff members are also amazing cooks? That's right, we're not just about the scents, we're about the flavors too!


Introducing our new series, "Coal and Canary COOKS" where we will be sharing recipes from our staff members who are passionate about cooking. We thought it would be a great way to showcase our team's culinary skills and share some delicious recipes with all of you!


Our first recipe comes from our General Manager, Megan, who not only keep the wheels moving behind the scenes at C&C but is also a pasta pro! Megan's recipe is for a marinated tomato pasta that will have your taste buds dancing with joy. It's the perfect dish for a cozy night in, and it pairs perfectly with our Juicy Ripe Tomatoes candle (of course!).

So, without further ado, here's Megan's recipe for marinated tomato pasta:



MARINATED TOMATO PASTA


"This pasta is the epitome of summer dining if you ask me. It’s dead easy, will impress your friends, is vegan, and very delicious. I first made this recipe from one of Ina Garten’s cookbooks, the queen of easy entertaining. The most effort you will put in is boiling your noods." - Megan

Serves 4 adults

INGREDIENTS:


4 pints cherry tomatoes, halved

4-6 cloves garlic

Two handfuls of fresh basil

1 ½ cups finely chopped parmesan cheese

½ cup good olive oil, plus more for drizzling

1 lb dried angel hair or capellini pasta (or another noodle of your choosing)

METHOD:


Get your halved cherry tomatoes into a big bowl. Very finely chop or microplane your garlic cloves and add to tomatoes; add as much as you would like depending on how much you like garlic or whether or not you’ll be kissing someone later in the evening. Next, stack your basil leaves in a pile, roll them up like a cigar and chop crosswise into fine ribbons (this is called a chiffonade and will make you sound fancy). Add basil to the tomato bowl with about a ½ cup of olive oil. Stir to combine and coat everything, season with kosher salt and freshly ground pepper. Cover with plastic wrap and let this mixture sit at room temperature for about 4 hours.


Just before you’re ready to serve, bring a large pot of (generously) salted water to a boil. Cook pasta to al dente according to the package directions, be advised, angel hair doesn’t take long! Drain the pasta well and add to the bowl with cherry tomatoes. Toss in your chopped parm and some more fresh basil leaves and toss well. Serve in bowls with extra cheese and a good drizzle of olive oil.



Did you make this recipe?

  • YES - it was chef's kiss!

  • No, I burn everything I cook!



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