...but it's too hot to cook. Hoping to be inspired this week by something that doesn't need to be cooked and can/will refresh me.
Will be back when that happens (or if we go back to the lovely weather we had before the heat wave).
Chow for now! :)
Have you made no knife pasta? So good and summery and easy and NO CUTTING - only one pot and you can make the sauce ahead of time... As seen on Martha Stewart:
ReplyDeleteIngredients
Serves 4.
* 1 pound pasta
* Coarse salt and freshly ground pepper
* 4 medium tomatoes (about 2 pounds), cored and torn into 3/4-inch pieces
* 1/2 cup coarsely torn basil leaves, plus more for garnish
* 1/2 cup extra-virgin olive oil
* 3 tablespoons coarsely torn oregano leaves
* 4 medium cloves garlic, smashed
* 1/2 teaspoon crushed red-pepper flakes
* 1/4 pound fresh mozzarella, torn into 1/2-inch pieces (optional)
Directions
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions.
2. While pasta is cooking, in a large bowl, combine tomatoes, basil, olive oil, oregano, garlic, and red-pepper flakes; season with salt and pepper. Let stand at room temperature up to 8 hours.
3. Drain spaghetti in a colander and add to tomato mixture. Add mozzarella and toss to combine. Garnish with basil and serve immediately.
First published May 2010