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Summer’s End Pasta

September 27, 2017

I’ve been asked by several people recently why I haven’t posted in so long. Truth be told, I’ve been cooking so much for several elderly couples, personal chef-ing and generally enjoying life that I haven’t stopped to take photos and what’s a blog post on preparing food without photos? This is from a few years ago and I hope you’ll enjoy it, try it making any variations you see fit. That’s how I cook!

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 every day 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


  • a 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 saucepan 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.

3 Comments leave one →
  1. bcintado permalink
    September 27, 2017 9:28 am

    How fun to see this pop up. You really must start doing this again regularly. ❤

  2. pamela barker permalink
    September 27, 2017 12:51 pm

    You’re BACK :))) More, more, more please!

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