I love following recipes when I want to try new dishes; but I also love adding my own tweaks to them if I feel it’s warranted. Quite often when I make a recipe for the first time I follow it to a ‘T’, then I make adjustments in future renditions. Tonight was different; I let my creative side come out! I made a recipe from the Forks Over Knives App-Spaghetti with roasted tomatoes, chickpeas and basil. In stead of cherry tomatoes I used a combination of mini San Marzano and small heirloom tomatoes. I put a little fresh salted minced garlic on top of each tomato half. Once the pasta and tomatoes were cooked, I added sundried tomatoes, capers, and some chopped spinach. Then I added the required chickpeas and basil. I LOVED the additions! To be honest, I would not put chickpeas in the next rendition…maybe cannellini beans instead. The little garlic roasted tomatoes were so very yummy. My husband gave it a two thumbs up and definitely wants it put on the make again list.
So do be afraid to try different things when you make a new recipe. I find pasta is very forgiving and you really can’t go wrong with whatever you add.