This is a great summer dish when you can get your hands on really great quality tomatoes. My mother in law Atsuko used to make this simple tomato pasta salad really often which was really refreshing and a hit with kids and adults alike.
The better the quality of your tomatoes – the better this dish will taste. You will have to adjust the quantity of tomatoes according to the type you use. I usually use heirlooms or new jersey tomatoes but you can also use super sweet cherry tomatoes, plum or Roma.
You can choose any kind of pasta though I prefer the the shorter tubular ones, farfalle or fusilli. Always use a good quality EVOO – I personally love Brightland.
Recently I made a really easy sheet pan cauliflower (gobhi). Here is what I did with the leftovers the next day for lunch. I rolled them up into a Kathi roll – threw in some condiments and it was a totally transformed dish.
I always make a concoction of sliced onions, lemons and chili to put in my Kathi roll but this time I had some purple cabbage lying around which I added to this mixture and the results were just brilliant. The cabbage added and a really nice crunch and made them that much healthier. If you have some mint chutney on hand, serve with the rolls – it will really kick the flavor profile up a notch.
If you wish to keep the roll vegetarian just skip then egg in the roti. Here is a link to the recipe for the sheet pan cauliflower.
Last weekend, I participated in one of the coolest cooking collaborations I have experienced. I was picked to be one of the participants from around the world in Conflict Kitchen’s virtual cooking lesson with Executive Chef Bahar Sarhangi live from Tehran.
An absolutely perfect way for me to end my hectic travels in the fabulous country of Morocco was by taking a cooking class in traditional Moroccan cuisine.
La Maison Arabe was one of the cities most legendary restaurants, which later became one of the first Riads to open its doors to guests in Marrakech.