Pasta with fresh Tomatoes and Tabbouleh Bread

by Michelle on October 27, 2010

This pasta recipe is actually one I’ve been thinking about making for a while but Rosemary is one herb I’ve had little experience with. About 20 years ago I over seasoned a roast beef with Rosemary and ever since then I’ve been hesitant to use it. Funny how those little bloopers stay with you forever. Every single time I use Rosemary I think of that poor Roast. But I decided to use the last of our homegrown tomatoes and take a stab at a new pasta recipe.

I did want to make some bread to serve with my new pasta recipe and I had so much fun making soft breadsticks a few weeks ago that I decided to make them again. But this time I made Tabbouleh Bread which is our latest assignment for HBinFive. Tabbouleh is very close to my heart, being I grew up in a large Lebanese community near Flint, Michigan. So I used my tested, tried and true Taboolee Bread recipe that was given to me by the wonderful ladies at the local Catholic Church!

But no need to worry about this pasta recipe, it was delicious and perfect for the last of our tomatoes. And what else can I say about the fabulous Tabbouleh Bread, it’s always good!

Pasta with fresh Tomatoes and Rosemary
Recipe developed by BigBlackDog

1 lb pasta
6-7 fresh tomatoes (abt 4 cups), cored and diced
2-3 cloves of Garlic
2 TBL Extra Virgin Olive Oil (EVOO)
2 sprigs of fresh Rosemary, about 5″ long, minced
2 tsp Balsamic Vinegar
Salt and freshly Ground Black Pepper
Fresh Parsley, minced for garnish

1. Heat EVOO in a heavy saute over low heat. Gently saute the whole garlic cloves until each clove is just golden brown and easily pieced with a fork. Remove garlic cloves and on a cutting board mash cloves with a fork. Return mashed garlic to the saute pan.
2. Fill a large pot with water, salt and a dash of EVOO and heat over high until boiling. When the water boils cook pasta according to package directions.
3. While the pasta water is heating, add diced tomatoes and rosemary to the saute pan with the garlic and simmer for about 20 minutes. If you are serving meatballs, add the meatballs the last 5 minutes to heat.
4. When the pasta is done, remove the meatballs from the sauce and set aside. Then the past to the simmering tomatoes, toss and heat for about 1 minute.
5. Drizzle Balsamic Vinegar over the top of the pasta and sauce and gently stir. Plate, top with meatballs, garnish with minced parsley and serve.

Easy Meatballs
Recipe developed by BigBlackDog

1/2 lb ground beef
1/2 lb ground pork
2-3 Green Onion, finely minced
2 cloves garlic, minced
1/4 c fresh flat-leaf Italian parsley, chopped fine
1/3 cup plain breadcrumbs
1 egg
1/4 cup Parmesan cheese, grated
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup extra virgin olive oil

1. In a large bowl, combine beef, pork, bread crumbs, onion, garlic, parsley, salt, egg, Parmesan cheese, red pepper flakes, and salt.
2. Combine with hands until mixture is uniform, do not over mix. I wear surgical gloves when mixing with my hands.
3. Put a little olive oil on your hands and form mixture into balls about the size of a golf ball.
4. Pour about 1/2 inch of Olive Oil in straight sided, wide saute pan and heat over medium heat.
5. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes. Set aside.

Taboolee Soft Breadsticks
Recipe adapted from the Kitchen Ladies of Our Lady of Lebanon Maronite Catholic Church

1 3/4 c flour
1/2 c cracked wheat
Water to cover cracked wheat
1 packet of yeast or 1/2 oz of fresh yeast
1/2 c. warm water
1/2 tsp salt
1 green onion, minced (I used 3 TBL minced fresh chives)
5-6 fresh mint leaves, minced
1 c fresh parsley, minced
1 clove garlic, minced
1 tsp lemon juice or lemon zest
1 egg
Drop or 2 of water
Variations: 1/4 c pine nuts

Makes 1 loaf of bread or 9 Soft Breadsticks

1. Measure out 1/2 c Cracked Wheat and put it in a 1 c measure and fill it with water. Let this sit about 45 minutes until wheat has softened and absorbed most of the water.
2. In a bowl or a KA mixer add your yeast and 1/2 c warm water. Mix until yeast is completely dissolved.
3. Add flour, softened cracked wheat including any water not absorbed, salt, mint, parsley, garlic, onion and lemon juice or zest and pine nuts. Mix for about 5 minutes until dough forms a soft ball.
4. Oil a bowl or container with olive oil. Place dough in container and then flip dough over so that all sides are covered with olive oil. Cover and let rise for 1-2 hours until dough has doubled.
5. Remove dough from bowl and tear off golf ball sized pieces. Roll into an 8″ torpedo shape. I used the same technique to form the soft breadsticks that I use for my hot dog buns and it is wonderfully demonstrated in the below video:

6. Place breadsticks on a parchment lined baking sheet, cover and let rise again.
7. With a fork, whip the egg and add a drop or 2 of water. Brush each breadstick with egg wash.
8. Bake at 350 degrees for about 18-20 minutes.

AllRightsReserved@BigBlackDog

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Comments

  • Kim October 27, 2010 at 6:05 am

    Michelle – Both the pasta and the Taboolee bread look terrific. I feel like rosemary is one of the trickiest herbs to use. I do love it, but it is so hard to get just the right amount w/out overdoing it. Sounds like you nailed it with the pasta recipe!

  • Kat October 27, 2010 at 7:29 am

    Hi Michelle,
    The bread sticks look so good. And the pasta dish sounds yummy. I do know what you mean about being ruined on something after botching a recipe!

  • Noelle October 27, 2010 at 8:07 am

    Michelle! Oh my word. I am going to have to try those breadsticks. I have everything so I will have to plan around them. 😀

  • Siobhan October 27, 2010 at 8:34 am

    Tabbouleh is a house favorite here so I have to try this bread!

  • Sheila October 27, 2010 at 8:40 am

    Tabouleh bread? Now, that sounds neat! WOW!

    XO,

    Sheila :-)

  • Sheila October 27, 2010 at 8:40 am

    Tabouleh bread? Now, that sounds neat! WOW!

    XO,

    Sheila :-)

  • maria October 27, 2010 at 9:34 am

    That bread looks fantastic!

  • Tracy October 27, 2010 at 5:19 pm

    Wow, everything looks fantastic! Yum!

  • rebecca October 27, 2010 at 10:09 pm

    oh great looking pasta neat idea to use rosemary

  • […] This post was mentioned on Twitter by Michelle Safirstein, RebeccaSubbiah. RebeccaSubbiah said: Pasta with fresh Tomatoes and Tabbouleh Bread http://bit.ly/asQ7Iu […]

  • Danielle October 28, 2010 at 12:13 am

    Oh how I wish I could handle dough the way he does. beautiful loaves….sigh. btw….your bread and meatballs sound great. I make a tomato “sauce” similar to that except I include a few mushrooms. I bet the balsamic vinegar enhances the flavor.

  • Mimi October 30, 2010 at 2:30 pm

    Great meal Michelle. I have a few tomatoes still growing, so I might be able to pull this off.
    Mimi

  • Cookin' Canuck October 31, 2010 at 10:00 pm

    What a meal, Michelle! You looked after every part so beautifully.

  • Guff November 1, 2010 at 3:14 pm

    Great looking bread. I must try soft breadsticks. The video was great too. I would give my right arm to be ambidextrous like he is with the rolls.

  • Carlyn November 2, 2010 at 1:03 pm

    Your pasta looks yummy! I’m going to have to make it and try the breadsticks too. Thanks for the video link, he makes it look so easy, I’m going to watch it a hundred times before I can even come close!

  • clarice November 4, 2010 at 9:01 am

    I like the photo of your breadsticks in the tea towel. The pasta sounds great–you know I love rosemary!

  • Cathy (breadexperience) November 12, 2010 at 12:30 pm

    Yum! Everything looks great! I like that you made the tabbouleh into bread sticks. I’m making the HBinFive version today. Still trying to decide how I want to shape it. Pasta looks delicious.

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