23 hours ago
Monday, August 11, 2014
If you have no zucchini or tomatoes, then you don't have many friends (an old Italian saying....from New Jersey, of course).
You need to change your ways.
Be nicer to people.
Smile at your neighbor with the fig tree, maybe wave and say hello.
You might get a nice paper bag filled w/ tomatoes, zucchini and other goodies from their garden (figs are always welcome!).
I have a lot of tomatoes and squash and onions to give away (don't stop by my house unannounced, please).
Here is the BEST summer pasta dish and so simple.
I saw Adam from Amateur Gourmet make it and I had everything from my garden, so figured I would try it on a weeknight.
SO EASY AND SO GOOD.
This is really eating local (except the pasta was from Italy!!).
1/2 box (8 oz.) of penne or rigatoni
olive oil for the pan
2 summer yellow squash, cubed (I leave the skin on, since they are from my garden, no pesticides)
1 large white or yellow sweet onion, diced
2 cloves garlic
2 ears of fresh (preferably local) corn, shucked and kernels slices off into a bowl (it's easy to do)
big handful of cherry tomatoes, cut in half
handful of scallions
3 tbsp butter
kosher salt & pepper
fresh basil leaves for garnish
Parmigiano or Pecorino for finishing
Cook your pasta as per directions in boiling salted water.
While the pasta is cooking, prepare the vegetables.
In a large, heavy skillet, heat some olive oil and cook the onion, garlic, squash and corn on medium heat for about 10 minutes. Season liberally with some kosher salt & black pepper.
Add in the tomatoes last, and cook another few minutes with the scallions.
Add in the butter at the last minute and breathe in, it smells so good.
Drain the pasta, saving a few tablespoons of the pasta water. Add the pasta and the reserved water to the skillet and toss. You may need to add a little sea salt at the end.
Finish with fresh basil leaves and shave on the Parmigiano Reggiano cheese and serve.
Wonderful weeknight pasta dish.
If you lived closer to me, I would give you some tomatoes and zucchini.
It's nice to share.