This week we feature two pasta recipes.Â The first is a very easy Summer Pasta which I didnâ€™t make but will be sure to come back to it once those summer tomatoes are ripe and fresh.Â Itâ€™s the garden fresh tomatoes that make this first pasta dish.
“I had this for the first time at a cookout at my friendâ€™s house when visiting Utica.Â Too die for.Â But the secret was fresh ripe tomatoes grown in their garden.Â they seemed to form their own sauce from their juices.Â And itâ€™s so simple. â€“ Quoted by Chris.â€
The recipe is posted by Rosemarie who says â€œWe could eat this five times a week in the summer.Â Just an outline.Â I have no recipe.â€
Summer Pasta *I have made some assumptions regarding ingredient quantity. Make sure to adjust to your own taste preferenceâ€.
- Cooked angel hair pasta â€“ 8 oz
- Diced fresh tomatoes â€“ 1 lb
- Olive oil â€“ 1/4 cup
- LOTS of chopped fresh basil â€“ about 4 leaves
- Shredded mozzarella or jack cheeseÂ â€“ about 6 â€“ 8 oz
- some lemon juice â€“Â Stick to FRESH here and use 1 whole lemon to zest and juice.
- garlic to taste â€“ 1 tsp minced
- salt and pepper to taste
Mix the tomatoes, oil, basil, cheese, lemon, and garlic together.Â Pour over cooked pasta. Toss.Â Add salt and pepper to taste.
Very easy and very wonderful.
BROCCOLI & BOW TIES
The dish I did make, also on page 118 of our book A Taste of Utica
was Broccoli & Bow Ties â€“ Lorraine Ostrander Piccione and posted by Rainie Piccione.Â Â There is just something fun about eating bow tie pasta.Â
- 4 cups broccoli florets
- 1/2 tsp ground black pepper & salt
- 2 TBS unsalted butter
- 1 TBS lemon juice
- 2 TBS olive oil
- 1/4 cup pine nuts â€“ toasted
- 1 tsp minced garlic
- Grated Parmesan cheese, about 1/4 to 1/2 cup
- 1 lemon zested
- 1 lb bow tie pasta cooked and drained
Cook the pasta as directed then drain and set aside.Â
Cook the fresh broccoli about 3 minutes in a pot of boiling water, drain, then place in a large serving bowl with the pasta.
In a sautÃ© pan, heat the butter and the oil.Â When hot, sautÃ© the garlic with the lemon zest over medium â€“ low heat for 1 minutes.
Remove from heat, add salt, pepper, and lemon juice.Â Pour the liquid over the pasta and broccoli.Â Toss.Â Â Add more salt / pepper if needed.
Sprinkle the toasted pine nuts and cheese on top.Â Serve and ENJOY!
Just perfect with a crisp, cool salad on the side.
Itâ€™s just too much fun eating those bow ties!
If youâ€™ve been following along, you will know that Iâ€™ll be in Boston next Sunday.Â The Boston Marathon is on Monday, April 18th and it will be my 2nd marathon.Â Because of my schedule and preparation for the big event, Iâ€™m not sure if next weekâ€™s recipe â€œEaster Meat Pieâ€ will be featured next Sunday.Â But donâ€™t lose hope, as I will get it up before Easter Sunday.Â Â