The Feeding Post - Insalata di Pasta Carbonara

The Feeding Post

{Formerly Foodie Friday}

insalata di pasta carbonara,
week 4

Happy Friday everyone!  What better way to show up to a block party BBQ than to show up in style with my insalata di pasta carbonara made with whole wheat spaghetti, crispy bacon and hard cooked eggs tossed in my marinated tomato & red onion vinaigrette and topped with shaved parmesan and crispy artichoke chips.

As summer approaches, I am always thinking about crafty ways to give a savory heavy dishes a lighter edge.  Instead of a rich & buttery sauce, like in a traditional carbonara, I have chosen the route of a cool, light and tangy vinaigrette to go with the ingredients that are commonly found in this salivatingly savory dish.

So here's you prep list: This makes about 4 servings

-8 oz whole wheat spaghetti (cooked a little past al dente)
-1# bacon (cut in squares and cooked crispy)
-4 hard cooked eggs (peeled & rough chopped)
-2 fresh artichoke heart (thin sliced, tossed in cornstarch and flour mixture
and deep fried until crispy)
-4 oz marinated cherry tomato & red onion vinaigrette
1/2 bunch picked parsley
Shaved Parmesan
 
For the preparation of this salad, I started by pouring the marinated tomatoes into a blender and blended on high for about 17 seconds until it was smooth.  Then, in a large mixing bowl, I placed my hard cooked eggs and smashed them with a potato masher.  Finally, I added the rest of the ingredients including the dressing to the bowl and tossed until it was evenly incorporated.
    
Now it is time to serve up this amazingly delicious pasta salad and watch your guests faces light up with pleasure. 
I just started experimenting with canning/pickling for the first time yesterday.  The preparation was quite simple and was ready to use once it was room temperature.  It also packs a ton of flavor in a very short amount of time. 
As for the artichokes, if you do not want to spend the time cleaning, choking, slicing and frying, you could always use store bought hearts, but that's up to you. 
Thanks for reading and have a safe and happy Memorial Day.

House Marinated Tomatoes with Red Onions

2 pints cherry tomatoes (rinsed & halved)
1 medium red onion (sliced & rinsed)
10 cloves garlic (sliced thin & rinsed)

Canning Solution
1 tablespoon of basil oregano and parsley
1 teaspoon crushed red pepper
2 cups white distiller vinegar
1/4 cup turbanado sugar
2 tablespoons canning salt
1/2 cup water
1/2 cup extra virgin olive oil

Instructions:

1.  Clean and sanitize (2)-1qt canning jars, lids and seals and stuff them with the vegetables.
2.  Bring canning solution to a simmer, then ladle solution into jars until it is 1/2" from the top.
3.  Place seal on jar and loosely screw lid, then submerge into boiling water for 15-20 minutes.
4.  Turn off heat and let cool before handling. Label, date and store. This should last for 6 months in cupboard.

 James Wood cookinwood@gmail.com
Find the full recipe at: www.thefeedingpost.com