I talk about this lunch in today's column. Click on link for description and recipes.
http://www.registerstar.com/columnists/food_for_thought/article_65318604-0072-11e3-8529-0019bb2963f4.html
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| 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.
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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