xiaoxl/recipe_data huggingface dataset:
Vindaloo Chicken Masala W/Chickpeas and Kale


Ingredients:
boneless skinless chicken breast, chickpeas, fingerling potato, carrot, garlic clove, kale, tomato paste, salt, garlic powder, black pepper, mixed spice, extra virgin olive oil

Directions:
Prepare vindaloo masala paste as follows- add garlic powder, salt, pepper, and the vindaloo masala spice mix to a small bowl. Incorparate the olive oil with the mixture and add 2 tsp tomato paste and mix well.set aside. Dice the onions and carrots, slice garlic into slithers, and then cut fingerling potatoes in about inch to 2 inch cuts. Also cut chicken breast into about 2 inch square dices. Take half of the vindaloo masala paste and mix it in with all the cut vegetables (not kale or chickpeas yet.] Spray a small baking dish with pam, add veggie mixture and place in oven on 325 high for 20 minutes. Take the other 1/2 of the vindaloo masala paste and rub it all over the diced chicken.
Add the chicken to a large skillet or wok and cook on medium low heat then turn up to med heat when almost all the way cooked to darken a little more. While those are cooking wash the kale and take the leaves from the stems and tear into about 3 or 4 inch strips and set aside. Take out the veggie mix from oven and add into skillet or wok with chicken. Add pint of chicken stock and drained chickpeas. Let simmer med high for about 5 minutes to make sure the potatoes are fully cooked but not mushy.
Add the kale let cook and wilt on medium heat for another 5 minutes. Add the remaining 2 tsp of tomato paste to tighten the liquid up. Add a little more vindaloo masala mix to taste for heat and salt pepper to taste. Enjoy.
Kalamazoo Hash Browns Casserole


Ingredients:
hash browns, salt, pepper, onion, sharp cheddar cheese, butter, sour cream

Directions:
Combine all ingredients, except corn flakes and butter, into lightly greased casserole.
Combine cornflakes and butter and sprinkle on top.
Bake at 350 degrees for 45 minutes.
Cajun Oyster Pie
Category: main-dish
By KTEEKIMO

A Louisiana favorite! You may add cooked vegetables to the filling if you wish.

Ingredients:
3 thick slices bacon
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
¾ cup milk
18  shucked oysters, drained with liquid reserved
1 teaspoon Worcestershire sauce
½ teaspoon Cajun seasoning
2 (9 inch)  unbaked 9 inch pie crusts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside. Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed. Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust. Bake in preheated oven for 30 minutes, until crust is golden.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 9 inch pie

Calories: 462.9
Fat: 31.8 g
Saturated fat: 8.4 g
Carbohydrates: 32.1 g
Sugars: 2.1 g
Dietary fiber: 2.3 g
Protein: 11.7 g
Cholesterol: 27.1 mg
Sodium: 550.9 mg
Chicken & Noodles


Ingredients:
milk, parmesan cheese, pepper, chicken

Directions:
In a sauce pan, combine soup, milk, cheese and pepper.
Add noodles and chicken, over low heat, heat through; Stirring often.
Serve.
Tomato Casserole


Ingredients:
canned tomato, processed cheese, margarine

Directions:
Put drained tomatoes into 9" pie plate., Sprinkle tomatoes with salt and pepper., Lay cheese slices over tomatoes, breaking slices to cover., Toss bread pieces in melted butter and cover tomatoes and cheese., Bake 375 degrees until bread pieces are browned and crisp, about 30 minutes.
Stuffed Cod Wrapped in Bacon
Category: meat-and-poultry
By BRADYSMOM17

An easy, different way to grill fish fillets and make people think you slaved all day.

Ingredients:
8 (6 ounce) fillets cod
2 tablespoons sesame oil
2 tablespoons chili sauce
8 slices bacon
1  leek, chopped
1 ounce enoki mushrooms

Directions:
Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up. Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks. Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 230.6
Fat: 8.4 g
Saturated fat: 1.9 g
Carbohydrates: 3 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 33.9 g
Cholesterol: 71.8 mg
Sodium: 392.7 mg
World's Easiest  Maple Walnut Fudge


Ingredients:
maple syrup, walnuts

Directions:
Line a large platter with plastic wrap.
Pour the maple syrup and whipping cream  into a deep pan.
Properly fix the candy thermometer in the pan so not to touch the sides of the pan, or the bottom of the pan, leave at least a half inch space from the bottom of the pan.
Cook on medium-high heat.
Occasionally stir gently until thermometer reads 235 degrees (this will take about 20 - 35 minutes].
Remove from heat and pour into a large bowl, make sure not to scrap the bottom of the pot.
Allow the fudge mixture to cool for 5 minutes without stirring.
With a wooden spoon gently stir the chopped walnuts into the fudge for about  3 - 4 minute.
When fudge starts to hold its shape without stirring gently scrap onto prepared platter, score into squares and store in a n airtight container.
Char's Beef Orzo


Ingredients:
stewing beef, scallions, milk, onion powder, dried oregano, canola oil, orzo pasta, pepper

Directions:
Heat the Canola oil over medium-high heat., Add the Beef, Scallions, Onion Powder and Pepper., Add the Oregano, crushing it between your hands as you add it., Stir all together and saute until Beef has browned., Reduce heat to Medium and add the cans of soup., SLOWLY add milk, stirring well., Reduce heat, cover, and simmer for about 10-15 minutes., While it is simmering, cook the Orzo according to package directions., Serve the Beef Mixture over the Orzo., Goes well with either Vienna or Sourdough bread.
Jenna's Sugar Cookies


Ingredients:
margarine, sugar, eggs, sour cream, vanilla, baking powder, baking soda, flour, salt

Directions:
Preheat oven 350 degrees.
Cream Crisco and sugar together.
Add the rest of the wet ingredients.
Add dry ingredients.
Chill for at least 15 minute  (I like to just get out a chunk at a time to roll out and cook.]
Roll out cookies to about a quarter of an inch.
Bake for 7 min and check. If still really soft on the top put in for an extra 3 min and check again. Watch cookies carefully and take out when you start to see the bottom edges browning.
Cool and frost.
Sun Drop® Pound Cake
Category: desserts
By Tammy

If you love Sun Drop® you'll love this cake. A moist citrus cake with it's own Sun Drop® glaze.

Ingredients:
3 cups white sugar
1 cup margarine
½ cup vegetable shortening (such as Crisco®)
3 cups all-purpose flour
6 fluid ounces citrus-flavored soda (such as Sun Drop®)
5  eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 cups confectioners sugar
2 tablespoons margarine, melted
1 fluid ounce citrus-flavored soda (such as Sun Drop®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan. Beat white sugar, 1 cup margarine, and shortening together with an electric mixer until creamy and smooth. Mix flour, 6 fluid ounces citrus-flavored soda, eggs, lemon extract, and vanilla extract into the creamed mixture until well incorporated. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour 15 minutes. Let cake cool for 10 minutes before turning cake onto a serving plate. Whisk confectioners' sugar, 2 tablespoons melted margarine, and 1 fluid ounce citrus-flavored soda together in a bowl until smooth; spread over cake.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 1 9-inch tube pan

Calories: 489.2
Fat: 20.7 g
Saturated fat: 4.3 g
Carbohydrates: 72.6 g
Sugars: 54.5 g
Dietary fiber: 0.6 g
Protein: 4.5 g
Cholesterol: 58.1 mg
Sodium: 169.8 mg
Bryan's Buttermilk Pancakes


Ingredients:
flour, baking powder, sugar, baking soda, salt, egg, buttermilk

Directions:
Combine all dry ingredients with a whisk.
In a separate bowl whisk all wet ingredients together.
Combine wet ingredients into dry by using a wooden spoon or spatula. Batter needs to be very thick and lumpy --  This is correct.
Make sure that you either use a griddle set at 350 degrees or a cast iron skillet over medium heat. (make sure that you put 2 tsp of cooking oil in the skillet before you start. Once you start you don't need to add any cooking oil. Cooking spray may be acceptable.].
Using a 1/3 cup pour batter onto griddle using a swirling motion to flatten out. When the batter starts to bubble, flip the pancake. To keep warm we store them in a tortilla warmer. For left overs they can be frozen, just place wax paper in between cakes and freeze in a zip lock. When you want one just pull out and microwave.
Vermont Maple Float


Ingredients:
milk, pure maple syrup, vanilla ice cream

Directions:
Pour milk into a tall glass and stir in maple syrup., Mix well, and top with a scoop of ice cream.
Brie Cups
Category: appetizers-and-snacks
By EHS

If you are looking for a quick, easy, delicious appetizer, this is for you. I've served them many times and my friends always gobble them up. Even cheese haters love this. You can find the phyllo cups in the freezer section.

Ingredients:
1 (8 ounce) wedge Brie cheese, rind removed, cut into 1-inch pieces
15  frozen phyllo tart cups
½ cup raspberry preserves, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Arrange phyllo cups on the baking sheet. Place one piece Brie cheese in each phyllo cup. Top with 1/2 teaspoon raspberry preserves. Bake in the preheated oven until Brie is melted, about 7 minutes.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 15 phyllo tart cups

Calories: 135.6
Fat: 5.3 g
Saturated fat: 2.9 g
Carbohydrates: 17.4 g
Sugars: 6.9 g
Dietary fiber: 0.4 g
Protein: 4.5 g
Cholesterol: 15.1 mg
Sodium: 187 mg
Steakhouse Black Bread
Category: bread
By MAGGIE MCGUIRE

This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!

Ingredients:
1 ⅓ cups strong brewed coffee, room temperature
¼ cup vegetable oil
¼ cup dark molasses
2 tablespoons brown sugar
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons salt
2 ½ teaspoons active dry yeast or bread machine yeast

Directions:
Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough. Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly. Bake for 20 minutes in the preheated oven for rolls, or 35  minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 12 rolls

Calories: 219.8
Fat: 5.4 g
Saturated fat: 0.9 g
Carbohydrates: 38.5 g
Sugars: 6.2 g
Dietary fiber: 3.5 g
Protein: 5.4 g
Sodium: 296.2 mg
Pork AL Pastor


Ingredients:
chipotle chile in adobo, adobo sauce, onion, pineapple, corn, salsa

Directions:
Slice tenderloin, lengthwise and then in 1/2  inch slices.
In a medium bowl combine juice (see note in ingredients] chile, adobo sauce, 1 teaspoon kosher salt and 1/4 teaspoon pepper. Add pork and toss to coat. Set aside.
Brush onion and pineapple slices with canola oil and add to grill pan over medium high heat, cook, stirring until charred (5 minutes]. Remove from heat and let cool and then chop together.
Add pork to pan and grill turning - 5 minutes or until done. Chop pork into 1/4 inch pieces and add to pineapple mixture.
Serve with warm tortillas and salsa and other condiments.
Sugar Free Holiday Nog


Ingredients:
sugar-free instant vanilla pudding mix, skim milk, vanilla extract, sugar substitute

Directions:
Combine pudding, 2 cups milk, vanilla and sugar substitute in a bowl; mix according to pudding directions.
Pour into a half gallon container with tight fitting lid.
Add 3 cups milk; shake well.
Add evaporated milk and shake.
Add remaining milk; shake well.
Chill.
Red Onion and Black Olive Sauce


Ingredients:
olive oil, red onions, sugar, black olives, butter, fresh parsley

Directions:
Heat the oil in a heavy based pan and stir in the onions to coat them  with oil, then sprinkle with the sugar and cook for 5 minutes or until  translucent. Add the vinegar and olives, season and simmer for a  further 2 minutes.
Remove from he heat and stir in the butter.
Sprinkle with parsley,  then check the seasoning and toss with hot pasta.
This sauce can also be served with cold pasta.
Strawberry Salad With Poppy Seed Dressing


Ingredients:
red leaf lettuce, green leaf lettuce, fresh strawberries, mozzarella cheese, red onions, cider vinegar, dry mustard, salt, sugar, poppy seed

Directions:
Dressing: Combine first 5 ingredients and blend in a blender., Add oil and poppy seeds., Blend again., Salad: Tear lettuce into bite-size pieces and place in large bowl., Add strawberries and Mozzarella cheese., Toss lightly., Add just enough dressing to coat and toss again.
Oven Frites (Fries)


Ingredients:
baking potatoes, extra virgin olive oil, salt, fresh ground pepper, olive oil flavored cooking spray

Directions:
Heat oven to 400.
Place a heavy-duty baking sheet in the oven.
Scrub and rinse potatoes.
Cut lengthwise into 1/2 inch wide batons.
Place potatoes in a medium bowl.  Toss with olive oil, salt and pepper.
When baking sheet is hot, about 15 minutes, remove from oven and spray with olive oil cooking spray.
Place prepared potatoes on baking sheet in a single layer.  Return to oven, and bake until potatoes are golden on the bottom, about 30 minutes.
Turn potatoes over and continue cooking until golden all over, another 15 minutes.  Serve immediately.
Caterer's Tuna Salad


Ingredients:
tuna fish, mayonnaise, Miracle Whip, celery ribs, green onions, garlic cloves, lemon pepper

Directions:
"Mix all ingredients in bowl. Use for sandwiches or serve on lettuce."
Ina Garten’s Homemade Gravy


Ingredients:
unsalted butter, yellow onions, flour, kosher salt, fresh ground black pepper, heavy cream

Directions:
In a large (10 to 12-inch] saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Simple Potato Salad
Category: salad
By Lisa T

This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!

Ingredients:
3  red potatoes
2  eggs
1 ½ cups creamy salad dressing

Directions:
Bring a small pot of salted water to a boil.  Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel the eggs and cut around the egg white; keep the yolk whole. Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing. Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 3 servings

Calories: 556.8
Fat: 35.6 g
Saturated fat: 5.1 g
Carbohydrates: 50.1 g
Sugars: 18.4 g
Dietary fiber: 3.6 g
Protein: 8.2 g
Cholesterol: 164 mg
Sodium: 1059.4 mg
Hawaiian Nutella Sandwich


Ingredients:
strawberry, banana

Directions:
Split the rolls into half.
Spread one tablespoon of Nutella onto one side of each roll.
Arrange the strawberries and bananas evenly among the two rolls, placing on top of the Nutella.
Place the tops on the sandwich and eat.
Enjoy!
Quick & Easy Creamy Wild Rice Soup


Ingredients:
bacon, onion, Velveeta cheese, milk, milk, Uncle Bens wild rice, water

Directions:
STOVETOP DIRECTIONS.
In large stockpot, brown bacon and onion.  Drain bacon grease if desired.
Add all 4 cans of soup, along with all milk.
Stir until ingredients are well-combined and bring to a simmer.
Add Velveeta cheese to simmering mixture; stir until combined & melted.
Add cooked Uncle Bens Wild Rice; stir until combined.
Add salt & pepper to taste, as well as any water, to give desired texture.
Serve hot with crusty bread.
Easy Vegetable Soup


Ingredients:
ground beef, potatoes, cabbage, onion, celery, bell pepper, rotel, tomato juice, chili powder

Directions:
Brown beef, onion, pepper and celery until beef is brown., Drain off grease., Season to taste with salt, pepper and chili powder., Cook potatoes and cabbage separately., When done, pour with beef and vegetables and simmer 10-15 minutes.
Herbed Pork Chops


Ingredients:
fresh lemon juice, water, thyme, rosemary, salt, fresh ground black pepper

Directions:
Heat oil in large skillet.
Over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes] Reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes] Remove from pan and keep warm.
Add remaining ingredients to the skillet and increase heat to high.
Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes] Serve sauce over chops.
Variation 1:  Replace lemon juice and water with 3/4 cup dry white wine.
Variation 2: Replace lemon juice and water with 3/4 cup heavy cream and 3/4 cup chicken broth and replace dried thyme with dried tarragon.
Armenian Shish Kabob
Category: meat-and-poultry
By chefmarkmarcarian

Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.

Ingredients:
½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon dried oregano
⅛ teaspoon dried rosemary leaves
1  bay leaf
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12  mushrooms, stems removed
2 large tomatoes, cut into 8 wedges

Directions:
Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours. Position oven rack to its top setting and set oven to broil. Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade. Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle. Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade. Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

Prep time: 1 hr
Cook time: 18 mins
Total time: 1 day
Yields: 6 servings

Calories: 384
Fat: 29.3 g
Saturated fat: 7.1 g
Carbohydrates: 11.8 g
Sugars: 5.8 g
Dietary fiber: 3 g
Protein: 19.7 g
Cholesterol: 61.5 mg
Sodium: 101.3 mg
Roast Chicken With Potatoes, Lemon, and Asparagus


Ingredients:
new potatoes, butter, whole chickens, asparagus, lemon, fresh thyme

Directions:
Preheat oven to 478 degrees.
Place potatoes and half the butter in a shallow roasting pan.
Season with salt and pepper.
Roast, tossing once, until potatoes are golden, 20-25 minutes.
Place chicken, skin side up, on top of the potatoes.  Season with salt and pepper.  Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken.
Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
Serve with pan juices.
Party Antipasto Skewers


Ingredients:
garlic, capers, water-packed artichoke hearts, cherry tomatoes, stuffed green olives, Peppadew pepper, mozzarella cheese, prosciutto, mushroom, parmesan cheese, fresh basil

Directions:
These are rough estimates on the amount of ingredients, because you can make as many skewers as you want, and you can skewer them any way you want, and lastly, you can use any combination of ingredients you want.
Skewered  --  There is no right or wrong to this. And you can use 3", 6", or 8" skewers. So just add what you want. I like to add 1-2 of each for the bigger skewers and maybe just 1 of each on the smaller ones. I just used the inexpensive wooden skewers found right in the grocery store.
I might put a artichoke heart, olive, ravioli, then a tomato, salami, another ravioli, olive, salami and artichoke. But you get the idea. Just have fun with them.
Marinade  --  Mix the bottled dressing, garlic and capers and pour over the skewers in a glass (non reactive pan] 13x9" pan. Make sure you roll them around so they are covered well. Cover with saran wrap and marinate 2-24 hours.
Note, depending on how many skewers you make you make need to make additional marinade.
Finish  --  Remove from the marinade and grate some fresh parmesan over the skewers and garnish with a little fresh chopped basil.
Angel Hair with Balsamic Tomatoes


Ingredients:
garlic, olive oil, diced tomatoes, salt, fresh ground black pepper, dried basil, angel hair pasta, parmesan cheese

Directions:
Open the can of tomatoes.
Do not drain, but dump the whole thing in a non-metallic bowl.
Stir in the balsamic vinegar, black pepper, basil, and salt if you really think you need it.
Most canned tomatoes have enough salt for this, and if you're using no-salt tomatoes, its probably because you're not SUPPOSED to have the salt.
So drop the salt shaker, buddy.
Let the tomatoes, et al, stand about 10 minutes.
Sauté garlic in olive oil until translucent.
Do not brown.
Remove skillet from the burner, leaving garlic and oil in pan.
Set aside.
If you haven't already, put on a pot of water to boil for the pasta.
A big pot, so it has lots of elbow room.
People should stick together, not pasta.
Hmmm, that should be a commercial.
Drain the tomatoes, catching the juice in the skillet with the sauteed garlic.
Bring this to a boil and then simmer until the liquid is reduced by about 1/3.
It needs to do this in order to concentrate the flavors a bit.
While the liquid is reducing, drop the pasta into the boiling water, and cook according to package directions, just until al dente.
When the pasta is done, drain and keep hot if the sauce is not done yet.
Once the liquid has reduced enough, add the tomatoes, and heat briefly.
You want them to get HOT, not MUSHY.
Pour all this over the hot pasta and toss.
Serve immediately, nice and hot, passing parmesan to let everyone top their own.
This goes nicely with my Green Bean Compromise and a tossed salad with my Extremely Bad Breath Garlic& Green Olive Dressing, but serve what you like.
I won't mind.