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

Saturday, 19 September 2009

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.

angel hair pasta with tomberries fig balsamic vinegar shrimps

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.

The Goods Shed, Canterbury 04


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

angel hair pasta with tomberries fig balsamic vinegar shrimps 1

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

  • 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.

presto pasta nights

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