Chutney and Artichoke Pasta

Hope every one's summer is going really well. We haven't really done too much exciting, but there have been a few nice days by the pool.

I thought I'd post a few new great recipes.

The Rebar Appetizer (Tomato and Ginger Chutney)

from 'rebar modern food cookbook '

This is a wonderful slightly Indian flavored chutney, so good on warm bread. Keeps in the fridge for about a week.

4 Roma tomatoes, halved

1/2 cup sundried tomatoes (not oil packed)

1/2 medium yellow onion, chopped

1 tbsp vegetable oil

2 garlic cloves, minced

1 tbsp minced ginger

1 tsp cumin, roasted and ground

1/2 tsp red chili flakes

1 cinnamon stick, broken in two

2 tbsp honey

2 tbsp balsamic vinegar

1/4 tsp salt

1. Preheat oven to 325. Arrange Roma tomato halves on baking sheet. Brush with oil and sprinkle with salt. Roast in oven for 45 min. Let cool.

2. Rehydrate sundried tomatoes in boiling water. Soak for 10 min. Strain and reserve cooking water. Let cool.

3. Heat oil in a medium skillet. Saute onions for 5 min until soft. Add garlic, ginger, cumin, chili flakes and cinnamon sticks and saute for 5 min. Remove cinnamon sticks and let cool.

4. Place roasted tomatoes, onion mixture, honey and balsamic vinegar in a food processor. Pulse to combine, but leave some texture. Add a little of the reserved tomato water to thin the chutney if necessary.

5. Season with salt. Let sit for at least 30 min.

This next recipe is so simple and it tastes fantastic. As an added treat, I picked up some gourmet pasta to have with this. Also reheats really really well.

Linguine with Artichoke Hearts and Sundried Tomatoes

from ' rebar modern food cookbook '

1 lb fettuccine (or other pasta)

1/2 cup sundried tomatoes, (not oil packed), rehydrated

1/2 cup kalamata olives, pitted and chopped

3 tbsp capers

3 cups marinated artichoke hearts

4 cloves garlic, minced

1/2 cup chopped fresh basil

1 tbsp balsamic vinegar

2 tbsp olive oil

salt and pepper

1/2 tsp chili flakes

To garnish

fresh grated Parmesan

4 small tomatoes, diced

1. Combine all ingredients (not pasta, or garnish) in a medium boil. Stir to combine.

2. Cook pasta.

3. Heat a skillet and warm the sauce through.

4. Toss with pasta and top with fresh Parmesan cheese and chopped tomatoes.