Pesto pompano

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I love going to the farmer’s market.  Most Saturdays I just ask Gary at Maggie’s Seafood to pick up something.  This week it is Pompano.

Now I am thinking Italian, so next up a stop at Peperonata Pasta. Yes I cheated and bought their pesto too.  It is delish and so fresh.

On  rainy day I love slow roasting tomatoes and eggplant (the Roma tomatoes from Yoder’s are perfect and yes I found baby eggplant too).

Pompano is perfect just as it is or cooked in parchment paper.

Today I simply pan roast and brush with olive oil and pesto.

About 4 minutes per side in a pan in a preheated 375 degree oven.

Cook bucato pasta for 5 minutes in salted boiling water. Drain.

In a medium size roasting pan, quarter roma tomatoes and baby eggplant and season with olive oil, garlic, salt and pepper and oregano. Stir about 3 times during process. Roast about ½ hour.

Place pasta in pan with roasted veggies and toss lightly to coat the pasta (you may add more oil).

Place on dinner plate and serve pesto pompano on top.