I'll take a pic if my Wife asks for the same dish again tonite
This wasn't the best bowl for pasta, but everything else was in the dishwasher. Anyway, I sauced and tossed the pasta, then garnished with tomatoes. Those are sun gold and husky reds. The former are very sweet, and lower in acid than the latter. For this particular recipe, I actually prefer some super fresh meaty heirloom beefsteak tomatoes (if I can find them) ... the yellows in the photo are a little too sweet for this. Still yummy though.
Sauce recipe, from memory (for roughly 2 large servings of pasta):
Balsamic-Dijon-Garlic Pasta Dressing
> 1/4 cup Coarse Whole Seed Prepared Mustard (ex: inglehoffer)
> 2 tbsp Creamy Dijon Prepared Mustard (ex: grey poupon)
> 3 lg cloves Garlic, freshly pasted or microplaned
> 3 tbsp Balsamic Vinegar (regular strength, not the expensive older/sweeter variety)
> 2-3 tbsp Good Quality Olive Oil
> 3 tbsp Hot Pasta Water (just enough to warm and loosen the dressing into a sauce)
Shake sauce in a small jar, pop it briefly in microwave if needed to bring it to luke warm temp, then shake again.
Drain freshly cooked linquini fini pasta, but do NOT rinse it ... instead, transfer portions to a tossing bowl, add the desired amount of sauce, toss briefly, sprinkle generously with grated romano cheese and toss again, then transfer to serving bowls and garnish with best quality diced tomatoes. Oh, and dont be stingy with the oil and romano, because they help balance the bite of the balsamic, and if you cut back on either it throws the dish out of balance.
BTW, here's an example of coarse whole seed mustard ... not too hot, not too sour, not too sweet, and no oddball competing flavors, and therefore just right for this recipe.
