Wednesday, September 12, 2012

Fresh Summer Pasta

Sous Chef Sam and I needed to make dinner on Wednesday night and weren't sure what to cook. We had tomatoes, fresh herbs, and heavy cream. There were other items available but these were the perishable foods. We were all over it.

I started boiling some noodles, had Sam chop the tomatoes, basil and some garlic. Rather than do a thick sauce like in my Bacon Fettucini, we decided to go thin. We sweated the garlic, poured in 1 pint of cream, and added the basil to let the flavors marry. Once reduced, we added some lemon juice, salt, and fresh cracked black pepper.

We put about 1/2 of the cooked noodles in a medium sized bowl, poured sauce and garlic over the top and sprinkled with fresh parsley. The verdict: it's very lite and fresh but without a lot of "WOW" factor. To quote Sous Chef Sam, "Most of the food you make has some serious POP to it, this one is pretty mellow."

Fresh Summer Pasta

12 ounces thin spaghetti
3 cloves garlic
1 pint heavy cream
1 cup basil, minced
2 tablespoons lemon juice
2 large heirloom tomatoes, diced
Salt & Pepper, to taste
1/2 cup Parmesan

Directions: see above

The fresh heirloom tomatoes were amazing. That in conjunction with the basil, made you feel like you are sitting on the dirt in your garden pulling veggies from the vine. It was lite and didn't have a lot of pop but was a little refreshing.

With the remaining pasta, we sprinkled Parmesan in the sauce. It definitely added the needed "WOW."

Happy Eating

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