When it’s way too hot to contemplate cooking most anything, and your gardening-goddess friend Annie gifts you a bushel of home-grown tomatoes, what do you do?
You make “No-Cook Tomato Sauce Pasta.” And thank the stars that you did.
This recipe comes fromBon Appetit magazine. But I tweaked it a little by making enough sauce to coat not 12 ounces of spaghetti, but 1 pound, so it can serve four easily. I also added in a generous handful of diced whole-milk mozzarella to go with all the fresh, torn basil leaves.
The result is a fresh, bright tasting pasta that comes together in a cinch and tastes every bit like a Caprese salad with noodles.
Classic olive oil-garlic-hot pepper pasta gets a boost.
You gotta love a recipe that’s so easy yet so sublime that it can be both a quick clean-out-the-pantry desperation dish, as well as a fit-for-company dazzler.
“Pasta Aglio E Olio Con Peperoncino” is exactly that.
It’s straight-forward enough to whip together on a weeknight when you don’t know what else to make after coming home after work. And it’s special enough to make for spur-of-the-moment guests who come calling unexpectedly.
As the name implies, the book is all about how vinegar can transform dishes. Depending upon how much you use, it adds noticeable tang, rounds flavors, and can help tame and balance sweetness, bitterness and saltiness.
Particularly if you grow your own little pot of rosemary. Which you ought — because it comes in so handy.
And most readily, if you keep a stash of already roasted garlic in your fridge or freezer. Which you need to promise yourself you’ll do, because you’ll use it for so many things, including the tastiest garlic bread on the fly.