Tuesday, August 28, 2012

Marinated Tomato Pasta with Gorgonzola

I'm finally back from our weeklong hiatus in the great white north.  No, not Canada.  Alaska!

Boyfriend and I spent a week among the seals, bears and whales, sailing the chilly Pacific on the Celebrity Infinity.  What can I say about Alaska?  It's just plain majestic.  We cruised by, hiked through and flew over some of the most beautiful landscapes that I have ever seen. 


Towering mountains with blue glaciers clinging to their sides.


Green hills, peeking through an early morning layer of clouds.


Huge boulders, floating on a river of flowing blue water and ice.


Our trip through Alaska was also one of the most active vacations we've taken.  Thankfully we had a day at sea to recover from all the activities.

Hiking...


Rock Climbing...


White Water Rafting...


I'm a little tired still.  That's why I went with a simple pasta dish from my new Alaskan cookbook, even though this dish seems like the least Alaskan dish I could find.  No salmon to be found!

But here's a bear...


And here's the pasta!



One Year Ago: Ganduja & Caramel Candy Bars
Two Years Ago: Peach & Blueberry Buckle

Marinated Tomato Pasta with Gorgonzola
Adapted from The New Alaska Cookbook

2 ripe tomatoes, cored and chopped
2 tbsp minced garlic
1/2 tbsp capers
1 1/2 tbsp balsamic vinegar
2 tbsp olive oil
12 oz tricolor pasta
1/2 cup crumbled gorgonzola cheese
2 oz goat cheese
2 tbsp chopped basil

Combine tomatoes, garlic, capers, balsamic vinegar and olive oil in a bowl.  Let sit for 15 minutes.

Bring a large pot of water to a boil.  Cook pasta according to package directions, about 10 minutes. 

When pasta has 5 minutes left, heat tomato mixture over medium heat until warmed through. 

Drain pasta and combine pasta, tomato mixture and cheeses in a large bowl.  Toss to combine.  Serve, topped with chopped basil.

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