SUMMER PASTA

-->

Summer may be a few weeks away, but yesterday’s weather was the perfect “summer day”, and deserved this summer pasta dish. 

INGREDIENTS:

1.     Rigatoni (large shells could be used)

2.     Fresh grape tomatoes, halved

3.     Cucumber, peeled, seeds removed, and cut into small bite size pieces

4.     Mozzarella cheese, cut into small cubes

5.     Red onion thinly sliced

6.     Arugula coarsely chopped

7.     Garlic, minced

8.     Fresh basil coarsely chopped

9.     Black olives sliced

10. Oregano

11. Olive oil

12. Salt and pepper

PROCESS:

I prefer to prepare the salad early so it has time to sit for at least an hour, but it can be prepared while the pasta is cooking.

Place all of the ingredients in a large bowl and add about ¼ cup of water and an equal amount or more of olive oil – enough to provide a small amount of juice in the bowl.  This is completely subjective.

Cook the pasta (al dente), drain an place in an appropriate serving bowl, add the salad and mix well. 

Serve with Josh Ryan’s Ciabatta bread. 

Dinner guests are optional.  We had the pleasure of Nikki and Sandy’s company which significantly improved and already great meal.

FUSILLI WITH TOMATO-CUCUMBER SALAD 8-23

Yesterday I took on the zucchini. Today I confront the cucumbers that seem to be propagating themselves in the produce compartment. Taking advantage of the fresh tomatoes lining the counter in our kitchen I’ve decided on a salad combining both of the fruits of summer. (I know…cucumbers are not a fruit, it was merely and expression.)



INGREDIENTS:

Tomatoes, cut into bite sized pieces
Cucumbers, peeled, cut in half lengthwise and sliced
Water
Fresh basil and oregano finely chopped
Garlic finely chopped
Olive oil
Red wine vinegar
Black olives, pitted and coarsely chopped.

PROCESS:

Mix all of the ingredients in a bowl…adjusting the liquids to create a layer of juice in the bottom of the bowl, cover and set aside to marinate for about an hour.

Drain the pasta and mix well with the salad.

COMMENTS:

This is a great summer dish…Patience said the only thing missing was some fresh corn on the cobb.

SUMMER SALAD PASTA 7-28

Summer pasta...so many ways to prepare this...so many ingredients to try.



INGREDIENTS:

Grape tomatoes, quartered
Cucumber, peeled and diced
Celery, chopped
Fresh basil, oregano and parsley, chopped
Garlic, finely chopped
Mozzarella cut into bite size pieces
Olive oil
Lemon juice
Loose Italian sausage
Black olives, chopped

PROCESS:

Mix the veggies, herbs and garlic in olive oil, add the juice of ½ lemon and set aside.

Cook the sausage, drain, and set aside with the black olives.

Drain the cooked pasta and place in serving bowl, and mix in the salad. The sausage and black olives are mad available to be “sprinkled” over the pasta per individual prefrence.

PASTA ALLA PEDRO 7-10

Tonight I cooked for my friend Harvey, a.k.a. Pedro. Although it is Sunday it was too hot to have a pot of gravy simmering on the stove for 2-3 hours, so the next best option was a cool summer pasta, and I found all that I needed in the fridge to make it happen.

INGREDIENTS:

Shell pasta
Grape tomatoes, cut into halves and quarters
Celery
Fresh basil and Oregano coarsely chopped
Mozzarella
Garlic and onion
Sausage bits
Cucumber, peeled and diced
Olive oil
Fresh lemon juice
Parmesan cheese

PROCESS:

Prepare all the ingredients and place in bowl, drizzle with olive oil and lemon juice mix well, and allow to sit for about 30 minutes.



When the pasta is done place in serving dish and mix in the “sauce”. Drizzle with olive oil and serve.

COMMENTS:

We all agreed that this was something special. It was light, flavorful, and a perfect dish for a warm summer evening. A glass of cool Pino Grigio made it even better.

But…best of all…was the company of my lovely wife and my dear friend.

PASTA QUEST…JUNE 20...SUMMER PASTA AL CRUDO

It was too hot to use more than one burner on the stove today, and that one is reserved for the pasta pot. A quick look in the fridge for “must be used soon” ingredients revealed Asparagus and Arugula. Since the Asparagus can be prepared in the microwave, and the Arugula doesn’t need cooking, I realized I could come up with a summer dish with just a few additions, and not have to use a second burner on the stove.


SUMMER PASTA AL CRUDO



INGREDIENTS:

Medium Shell pasta
Asparagus, cooked al dente
Small cooked Shrimp w shell of and tails removed, chopped (25-30
Grape tomatoes halved…about ¾ cup
Arugula, chopped
Fresh lemon juice
Garlic, finely chopped
Fresh basil, thyme, and oregano, chopped
Olive oil
Salt and pepper to taste

PROCESS:

Nuke the asparagus for 2-3 minutes then cut into 1’ pieces. Mix all the ingredients in a bowel and allow to sit at room temperature for about an hour. Place the cooked and drained pasta in a serving bowel and mix in the “sauce” and serve.



COMMENTS:

I don't know what I enjoyed more, the thinking about how to do this, or eating it. Both have given me much pleasure. Obviously there is a lot of room for variations, depending on what is in your fridge!