Our Daily Dinner

Our Daily Dinner

August 12, 2011

Pasta Plus

Let’s face it, pasta is not my forte. But I wanted a change from all our recent fish, salads and vegetables dinners. Besides, hope springs eternal.


Tomato Salad with Anchovy & Capers
Fettuccini (or Linguine) with Peas
Wine: Marqués de Cáceres Rioja, 2007
Dessert: Red Cherries

Recipe Tomato Salad

1 large heirloom tomato
Salt and pepper
1 clove garlic, minced
2 anchovy fillets, rinsed and chopped
1 tablespoon capers
1 tablespoon olive oil
1 teaspoon red wine or sherry vinegar
Pinch of red pepper flakes
Fresh basil leaves, chopped

Cut tomato in wedges and put in a salad bowl. Season with salt and pepper.
Add remaining ingredients. Gently toss.

Recipe Fettuccini

6 oz. fresh Fettuccini or Linguini
Salt and pepper
¾ cup defrosted baby peas, drained
1 tablespoon butter
Grated Pecorino Gran Cru

Bring a large pot of water to a boil. Add salt and the pasta.
Cook pasta according to recommended time. Drain and reserve ¾ cup of the cooking liquid.
Heat a large skillet, add butter. Mix in pasta. Raise heat, pour in most of the reserved liquid and cook until the liquid has been absorbed.
Meanwhile heat peas in a separate skillet. Mix into the pasta.
Serve with a generous portion of grated cheese.

No question about it: the best part of the meal was the tomato salad. Even without heirloom tomatoes it will become part of my summer repertoire.

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