Introducing Tomberries & Fig Balsamic Vinegar - A Delicious Pasta Recipe!

Do you like grocery shopping? I actually LOVE grocery shopping. I would spend hours looking through every single thing on the shelves, reading all the labels if I could (I only have 30 mins to shop if I'm with the wild boar, he gets so impatient and he thinks I'd buy the whole supermarket if I stay any longer than 30 mins). Anyway, look what I found - tomberries!

One of the joys of shopping - you often find something new and exciting! So tomberries, they are miniature tomatoes, less than half the size of a cherry tomato. They taste like tomatoes but much tastier and sweeter. Not sure what to do with them apart from snacking on them, so I decided to dump them into my rather random pasta dish.

As for the pasta seasoning, my current favourite way of having pasta is adding fig balsamic vinegar which I bought during my trip to Canterbury. Remember The Goods Shed farmers market/ restaurant that the wild boar blogged about? It's a good find. The vinegar has a really strong fig flavour which makes the pasta really aromatic and tasty. If you are anywhere near there, I would highly recommend that you buy a large bottle of it. I regret buying only a small bottle.

Figgy Angel Hair Pasta with Tomberries, Artichokes, Courgettes, Shrimps & Pine Nuts

Ingredients: serves 2-3

• 175g angel hair pasta
• 125g tomberries
• 60g (drained weight) jarred artichokes antipasto - coarsely chopped
• 7 slices sun dried tomatoes in oil - coarsely chopped
• 1 handful parsley - coarsely chopped
• 1 handful basil - coarsely chopped
• 180g cooked prawns
• 1 courgette - sliced
• 1/3 cup pine nuts - toasted
• 2 tbs fig balsamic vinegar
• 2 tbs extra virgin olive oil
• 2 tsp sugar
• Salt
• Freshly ground black pepper
• Red chili flakes

Directions:

• In a large mixing bowl, put in tomberries, artichokes, sun dried tomatoes, parsley and basil.
• Heat up a bit of oil in a pan, stir fry courgettes until cooked. Place this in the large mixing bowl together with the other ingredients.
• Warm up prawns in a pan and place this in the large mixing bowl.
• Cook linguine as instructed on the package. Drain and place on top of the other ingredients.
• Add fig balsamic vinegar, oil and sugar to pasta. Toss to mix.
• Add salt and black pepper to taste.
• Mix in toasted pine nuts.
• Enjoy with some chili flakes!

I am sending this dish to Sara of I'm a Food Blog who is hosting this week's Presto Pasta Night.