Basque Style Pasta and Tomatoes
My goodness, we exceeded our expectations on this one everybody! The flavors are explosive, the preparation is easy and using Spanish Manchego cheese brings it all together in what we consider a great dinner…..or lunch…..or for whenever you want to prepare it. Either way, lobster and tomatoes seem to go hand in hand in any preparation, but the hand-holding here seems to be a matter of love.
2 tablespoons oil
1/4 small onion, minced
1 teaspon minced garlic in oil
3 medium tomatoes, roughly chopped
1 cup tomato or vegtetable juice
1 cup Bar Harbor® New England Style Lobster Bisque
1/2 teaspoon red pepper flakes
8 oz spaghetti
Couple tablespoons chopped fresh basil leaves
1/4 cup grated Manchego Cheese
In a large saucepamn, heat oil over medium. when hot, add the onion and garlic. Cook for 3-4 minutes, or until onions are softened.
Add chopped tomatoes, stir well and simmer for 3 minutes, stirring frequently. In a bowl, whisk together the tomato juice and lobster bisque.
Add to pot with onions, along with red pepper flakes; stir to combine. Reduce heat to low and simmer, partially covered, while cooking spaghetti according to package directions.
Drain and let spaghetti sit for 10 minutes to dry out. Add the spahetti to the pot of sauce, stir to combine and serve immediately with chopped basil leaves and grated Manchego cheese on top.
Enough for 2 good sized portions.
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