Summer’s End Pasta
After quite a hiatus, I’m jumping back into the blogosphere and hope to woo you back.
I’ve been cooking and taking pictures this whole time but with a new position at work (a very fun and exciting one at that, being the 3D specialist for Crate and Barrel’s awesome, soon to be public, 3D Room Planner – for now a sales associate in a C&B Furniture Store near you can test drive it with you), an awesome 2 week trip out West AND getting my daughter off to college (she’s carrying on my families tradition at Grinnell College in Grinnell, Iowa) life has been busy. Whew and Amen.
My garden actually survived Chicago’s ridiculously hot and dry summer thanks to a $10 soaker hose that delivered a long cool drink to those poor plants everyday so I didn’t have to. This super easy recipe uses tomatoes, basil and wild garlic flowers that are overflowing right now.
Summer’s End Pasta
Ingredients for 2 servings – multiply as needed
- 1 1/2 cups chopped cherry or other super fresh tomatoes
- 2 cloves garlic – smashed and minced
- 4 basil leaves – rolled and sliced (**chiffonade)
- 1/2 tsp dried oregano
- sea salt to taste
- freshly ground pepper
- 3-4 Tbsp olive oil – use the best quality you can get for this one
- 6 oz dried pasta – fusilli, spaghetti, linguini
- generous grating of Reggiano Parmigiano
- 1 wild garlic flower stalk (pinch white flowers off from green stems)
This one is so easy the sauce can be put together while the pasta cooks. Mix chopped tomatoes, garlic, olive oil, basil, oregano, salt and pepper in a medium size bowl and microwave for 2 minutes or heat in a sauce pan until the tomatoes soften slightly. Drain pasta and toss with tomato sauce, add grated parmigiano and toss again. Top with wild garlic flowers before serving. This simple dish is good hot, room temperature and even cold.
** Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as basil, sage or spinach) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
“Chiffon” is French for “rag” referring to the fabric-like strips that result from this technique. To chiffonade simply means to turn into rag-like strips, as seen in the 2nd picture above.
This technique is unsuited to small, narrow, or irregularly shaped herb leaves such as parsley, thyme or rosemary due to there being less surface area for the knife to do a practical job.