3 lb Amore™ Sweet Plum Tomatoes
1 pkg spaghetti, or linguini, fettucini etc
1 head garlic
2 tbsp olive oil
2 sprigs fresh thyme
1 tsp kosher salt
2 cups raw cashews (covered and soaked in water overnight)
2 tsp kosher salt
2 tbsp apple cider vinegar
2 tsp cracked black pepper
1 tsp kosher salt
1 lemon, juice and zest
3 tbsp basil, torn
1 cup julienned spinach
4 tbsp grated parmesan
Executive Chef Ned Bell’s Roasted Tomato Carbonara is a decadent delight! Cameo® Cherry Tomatoes pop on top of a creamy cashew based pasta sauce. This is the crowd-pleasing dinner you have been looking for!
Roast Garlic:
In a preheated 375 degree oven, roast the garlic in a package or tin foil with olive oil, fresh thyme and salt, once tender and roasted, approx 45 mins, remove from the oven and cool. Once cool, squeeze out the garlic and set aside
Cashew Cream:
Strain the water off the soaked cashews
Puree in a vita mix with the salt and apple cider vinegar
Add a little water if its too thick, but you want it pretty thick and silky smooth
Amore Tomatoes:
In a preheated 375 degree oven,
Toss the tomatoes with a touch of olive oil and kosher salt, roast the tomatoes on a lined baking tray for 25 minutes until golden brown, slightly caramelized and roasted
Cook you pasta until al dente
To assemble:
In a large fry pan, add the cashew cream, roasted garlic, lemon juice and zest in the pan, add the warm pasta, toss together,
Add the black pepper, the julienned spinach and torn basil, check seasoning and adjust if necessary and present on your platter.
Grate some fresh parmesan on top if you wish and garnish with more basil
