She really got hammered over her recipe for Buttered English Peas. Over 300 people commented, and some of the comments were hilarious.
Since I like to dabble in the kitchen I thought I would give her recipe a try, but like so many people who commented on the recipe, I made a few changes of my own. Here, then, is my version of Paula's Peas that I call:
Pasta With Roasted Cherry Tomatoes
(It's the identical same thing, only different)
2 cups cherry tomatoes -- halved
1/2 cup olive oil
5 cloves garlic -- minced
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
salt and pepper -- to taste
3 tablespoons fresh oregano -- chopped
1/4 cup pine nuts -- toasted
8 ounces angel hair pasta
1/2 cup kalamata olives -- pitted
1/4 cup capers -- drained
4 ounces feta cheese -- crumbled
Position rack in center of oven and preheat to 375°F.
Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper.
Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. Let stand at room temperature.
Pour pine nuts into a pie tin and roast in the still hot oven for 5 to 7 minutes.
Cook pasta in large pot of boiling salted water according to the package directions. Drain. Return to pot.
Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes.
Add feta, pine nuts, and stir until melted and creamy, about 2 minutes, then plate and serve.
Cuisine: Mediterranean
Start to Finish Time: 1:00
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Per Serving 675 Calories; 46g Fat (61.2% calories from fat); 14g Protein; 52g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 877mg Sodium.
We enjoyed this recipe for dinner the other night and it was orgasmically good.
Bon appetit, y'all!
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