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.
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.