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Recipe

Spaghetti with Charred Tomatoes and Shishito Peppers

As we get ready to say goodbye to this season of tomato abundance, you may feel as though you have exerted all means of preparing and cooking this summertime staple. We’re here to challenge you - have you tried charring your tomatoes? Enjoy this simple but delicious, flavor-packed summer pasta dish. To make this dish even fresher, try it with your favorite Costantini Pasta! Maybe even toss in some of his homemade pesto for a zingy summer twist.

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Ingredients

  • 8 cups cherry or grape tomatoes
  • 3 cups shishito peppers
  • 10 cloves of fresh garlic
  • 1 loosely packed cup basil
  • 1 teaspoon Himalayan pink salt
  • dash of ground black pepper
  • drizzle of veggie broth or your favorite roasting oil if you use oil , low sodium if needed
  • 16 ounces spaghetti I use NOW Foods gluten free spaghetti
  • Hemp Almond Parmesan optional for topping

Directions

Preheat oven to 375°F (190°C). Wash tomatoes, peppers and basil.

Place in a large bowl with garlic and add salt, pepper and broth or oil. Mix well to coat.

Place on a parchment lined cookie sheet and bake for about 45 minutes or until they begin to char. Start checking at 35 minutes as oven temps can vary.

While the veggies are roasting, cook spaghetti according to package directions. Make Hemp Almond Parmesan if using.

When veggies are done, mix in with spaghetti and top with Hemp Almond Parmesan. Devour.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.