Friday, August 9, 2013

From This Week's Column



I talk about this lunch in today's column.  Click on link for description and recipes.
Aperol spritz, drink of choice with this meal  - Aperol, an Italian bitter aperitivo, sparkling water and a piece of citrus, lime, orange or lemon.

SUSANSIMONSAYS:   My go-to summertime meal is spaghetti with fresh tomatoes and basil:  
In a large skillet over medium heat sauté some chopped, fresh garlic, a minced hot pepper and lots of chopped fresh tomatoes. Add flaky sea salt to taste.  Bring a large pot of salted water to a boil, cook as much spaghetti - or any other pasta, as you like, drain, and add to the skillet with the tomatoes.  Add freshly chopped basil leaves - or whole tiny leaves - and toss to thoroughly combine.  Serve immediately with grated Parmesan cheese, crumbled feta, whatever.  Or not.  Purists don't serve cheese with this sauce.  I, however, do.

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