Comments on: Penne with Mozzarella & Cherry Tomatoes a la Marketman

By: mia

mia — Thu, 06 Apr 2006 10:45:42 +0000

Tried this last night. Yummy! Hardly anything ever goes right when I’m in the kitchen and though it took me two attempts (the first time I forgot to rinse the pasta so I had very salty pasta–a disaster), my husband-cook was very proud.

By: Mila

Mila — Fri, 31 Mar 2006 03:39:54 +0000

I was just thinking that if you have leftover roasted garlic (that rarely happens with me, but sometimes I roast a lot and then store the extra), you could just squeeze a few cloves with the tomatoes, or add directly to the pasta at the end.

By: gonzo

gonzo — Fri, 31 Mar 2006 03:25:44 +0000

joan, organic eggs are also available daily at Market Market in Fort Bonifacio, to the left of the outdoor food court if you enter from the parking lot.

nice homely recipe, MM. cherry tomatoes are key i reckon. and now i have another use for the danish feta i picked up at the grocery last month. gotta get rid of it before it goes off..

By: wabbitga

wabbitga — Fri, 31 Mar 2006 02:00:56 +0000

MM, I want to see recipes from the Missus…and the little MM… !!

By: Marketman

Marketman — Thu, 30 Mar 2006 22:46:09 +0000

fried neurons I also use whole cloves of garlic on occassion in this recipe. Just brown slightly, dont burn and remove the cloves before proceeding with the recipe. You are right, it is good!

By: Bay_leaf

Bay_leaf — Thu, 30 Mar 2006 19:53:14 +0000

penne is one of my fave pasta. :)

By: maddie

maddie — Thu, 30 Mar 2006 17:56:46 +0000

Oh yummyness. I will try this!

By: fried-neurons

fried-neurons — Thu, 30 Mar 2006 15:09:25 +0000

I make something almost exactly like that! Only I saute chopped garlic along with the tomatoes… I love garlic… but otherwise exactly the same.

By: Marketman

Marketman — Thu, 30 Mar 2006 12:45:25 +0000

Joan, welcome to Marketmanila and I am glad you are enjoying it… on your question, you can purchase organic eggs at several of the weekend markets such as Salcedo market, Taguig FTI, etc. and at specialty food shops such as Blue Kitchen, etc. They are rather pricey at close to PHP8 an egg. I like them primarily becuase they look, taste and feel like what I believe an ideal egg should…please see a post I did many months ago on organic eggs. However, I only buy them perhaps 10% of the time as they are expensive and I use them most when the egg in the recipe is critical…in ensaimadas, in creme brulee, in yema, etc. As a proportion of the total ingredient costs, eggs are usually a fraction but I do understand that they are rather pricey…

By: sha

sha — Thu, 30 Mar 2006 10:47:57 +0000

just a hello from me from france….
just been to the marche
oh lala indeed