Pasta Dinner Recipe w/ Surfer Matt : Tamra Davis Cooking Show

We invited Surfer Matt and his girlfriend Aline over for dinner. This pasta is so easy and quick to make. It’s a delicious savory dinner that will satisfy vegetarians and meat eaters in one meal. A great standby when you have unexpected guests.   Hungry Nation's 'Tamra Davis Cooking Show' features great recipes for cooking delicious meals and food for your family.  Tamra is a real Mom cooking real food. 

Pasta Dinner Recipe w/ Surfer Matt: Tamra Davis Cooking Show Female: Before Sam gets here, I'm going to try to make my fennel and orange and grilled cheese and caramelized walnuts salad. So the first thing I'm going to do is caramelize these walnuts. Female: In a large skillet, toast the walnuts until the sugar melts and coats the nuts. Female: I'm going to add a pinch of salt to the walnuts. We’re having a dinner party tonight and our friend Sam is making the main course. Okay, so Sam I don’t even know what you're making tonight. Sam: Pasta Pomodoro, tomatoes, basils, -- Female: These are roasted Sam: Yes in olive oil for about 25 minutes or so. We’re like very Roman inspired, just very fresh, tomato sauce, your pasta and you're done. Female: Well, Christy helped with the prep work by getting leaves off the basil. And Sam showed us how to pour a tomato. Sam: First we’ll add a little layer of olive oil to the pan. Female: Okay. Sam: It’s kind of rolling to that, so you kind of get a little equal distribution. Female: Pre-heat the oven to 275. Sam: Here we go. I am going to be decanting the -- Female: The rest of our guests arrived including Dave Softland, our friend and wine dealer who promised to make this a fantastic wine dinner. Dave: It was one time. So most people taste wine, they just sort of swirl it maybe and smell it like that and then they taste it. I'm just going to taste it like you normally would first. But if you really want to get a lot more going on twice as much for your money, you just give it a good swirl around and when you smell it, you connect this part with your brow up here like this. With burgundy, it’s -- smallest amount possible at the end of an eyedropper. And you look down, you got to look down. And you go -- I’ll show you. It’s kind of like that if you're trying to fake this out or like you're doing a bong hit but you’re actually not. Why it’s called -- is because within a stonewall. Everything that says -- whatever. Male: Right. Male: It’s closed, it’s been closed by a stonewall. Male: -- is one of the greatest vineyards in all Burgundy. And these wines are generally characterized by the -- like a sweet note from the fruit. Female: The tomatoes are done and the skin has split and they’re tender. Male: Nice evenly roasted tomatoes, plum tomato. These skins look -- Male: They just come right off. Don’t be afraid to get your hands in there as long as they're clean. We’ll toss these in there. Female: Blend the tomatoes in the food processor until there are chunky, not smooth. Male: So there we go. So it’s still kind of chunky. Female: Yeah. I think tomato paste. Male: Just a little bit for the -- the consistency because it seems that it’s so fresh it gets a little watery. And let's just add a little thickness and you can see it adds a little color. All right, so we’ll just cook the two pounds of pasta there. Female: I need one of my favorite salads. Start with mixed greens and then add thinly sliced fennel, some sliced up blood oranges, drizzle with olive oil and balsamic vinegar and add some Boucheron goat cheese and the candied walnuts. Strain the pasta when it’s al dente and for serving this pasta, you dip the al dente spaghetti into the sauce and we’ll put it on the plate. Now add some grated Pecorino Romano cheese and enjoy. This was a fantastic dinner with food, wine and friends.