Last night, Chris and I tried a new recipe out of Bon Apetit. This was an oven-roasted tomato pasta, which had great potential. Sliced up tomatoes, on a baking sheet, with a mixture of olive oil, italian spices, garlic, pepper, and red pepper flakes brushed on top, then baked at 400 degrees for 1 hour. Well.... it was a good idea. And it still is. But the thing that we learned is that red pepper flakes get MUCH hotter when you cook them. Usually, we put red pepper flakes on pizza, or briefly in the wok, but we have never cooked them for an hour. Turns out, they get hot. Like, really, really hot. Which wouldn't have been a problem if it wasn't for the fact that we put more red pepper flakes in than it called for because "sure! Add more! We like hot food!"
Nearly inedible. Man, did we try though. So we ended up only having a few noodles, and making a whole other batch of noodles and mixing the remaining tomatoes with the noodles so the ratio of spicy tomatoes to pasta was a little more bearable.
I think we'll definitely try this again, but we will go easy on the red pepper flakes :)
On another note, we had a lovely bottle of Newton Chardonnay last night. This is a good bottle as the weather starts to get cold, because it is one hearty chardonnay. Incredibly full, deep, buttery but fragrant, very good overall. It's a great winter white.
Oh, also, the label comes off REALLY easy when it's chilling in the ice bucket:
Isn't he cute?? :)