If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
These are pastas to serve still steaming—at an elegant outdoor summer "soirée," the kind where you're wearing seersucker, and the napkins are linen, and the lights are twinkling.
But these are also the pastas to eat in the realer moments of July and August: when the A.C. is broken; when your face is hot with sunburn; when it's midnight and you're standing in front of the fridge, not wearing pants, eating through the Tupperware noodle by noodle with your fingers.
We present: The pastas of summer. The pastas we've waited all year to make.
Herbs and Pestos
Zucchini and Summer Squash
A Little Bit of Everything
Or wing it, (Not)Recipes style!
One of the best and simplest pastas I know but it relies on high quality ingredients to be good. Boil some sort of long noodle(I like capellini pasta). While the water is coming to a boil walk out to the garden and pick the most beautiful cherry tomatoes on the vine. While there grab a handful of basil leaves. Come back to the house and cook the noodles because by now the salted water is boiling. While you cook the noodles, cut the cherry tomatoes in half, tear the basil into pieces, and grate 1tsp. Of lemon zest. Drain the pasta, dump it into a bowl, add zest, tomatoes, basil along with a teaspoon of chili flakes(it's now that I remember those chile de arbol that I painstaking dried last year and I use them). Add parm, a few glugs of California Olive Ranch EVOO, toss, and serve. #lemon #pasta #chiles #30minutemeal #dinnerathome #weekdaymeals
Pasta: the perfect vessel for summer bounty. How do you do it? Give us some good ideas in the comments.