Balsamic Pasta with Ocean Spray® Craisins® Dried Cranberries, Feta and Almonds
Whenever I think of dried cranberries, I always think of my mom. My mom always keeps Craisins® Dried Cranberries in her pantry because she loves to use them as salad toppers. Don’t get me wrong, they are really good as salad toppers but I wanted to do something different for this recipe. This pasta recipe is savory, and sweet and the perfect accompaniment to any meal.
Whenever thanksgiving rolls around, cranberries are going to be everywhere. Make sure you prepare to make this pasta because you don’t want to miss out.
Why dried cranberries?
We are essentially going to rehydrate them. Although this recipe is good for the holidays, I wanted to develop a recipe that you could prepare any time of the year. Dried cranberries are always available! Fresh cranberries are not.
For the pasta, simple follow the instructions on the box for al dente pasta. Don’t forget to save ¼ cup pasta water. You might need this later. Simple remove ¼ cup water from the pot after your pasta has cooked.
Heat your olive oil in a pan, and then add your balsamic vinegar. The balsamic vinegar is going to simmer for a few minutes so it can reduce. It will thicken and become sweeter the longer it simmers. Meanwhile, the cranberries will be simmering along with the balsamic vinegar.
This is the rehydration process that I mentioned in the previous section. After the balsamic vinegar thickens, jut add in the pasta and stir until its coated. If the vinegar has thickened too much, just add in a little pasta water to thin it out. Then add in the remaining ingredients and stir until all the components are incorporated. Top your pasta with more dried cranberries, feta and almonds.