One thing that I really love about pasta is the versatility of it. In the winter it is a hearty, warming, and filling dinner while in summer it can be as light and fresh as a sun warmed heirloom tomato. You need fast? Thousands of pasta dishes can be made in under ten minutes.
Really, does it get better than that? Last week I had taken on an assignment which required a series of ten articles. I had about five days to finish them, and that was on top of my normal stuff. And…as luck would have it, there was no food in the house. A trip to the grocery store was in order. Quick and easy were high on my list of priorities.
Most of you probably have never, and will never, experience regular grocery shopping for a family the size of ours. It is a long and drawn out adventure, full of peril and pitfalls. It takes me about three hours to complete the chore, which culminates in a stress headache at the checkout. When I went last week I found an unusual treasure- local heirloom tomatoes. Misshapen and off color (compared to commercial tomatoes-perfectly round and fire engine red) no one was buying them and they were marked down.
I wanted to keep the rest of the meal as fresh as those wonderful tomatoes and I immediately thought of pasta. My neighbor had given me a large batch of basil from her garden, and I had several pounds of local Texas sweet onions that needed to be used. My plan was coming together…
You could easily add some grilled chicken to this. I just like to cut back on the meat a couple of times a week to beef up my budget. Get it? Beef up?
So the very fresh menu for that evening was:
- Farfalle with Basil and Romano
- Sliced heirloom tomatoes with a splash of balsamic
- Grilled Romano sourdough (make garlic butter and add the cheese before spreading and grilling)
- Sliced local RIPE peaches.
It was perfect. The entire kitchen smelled fresh and summery.
This is also my entry to Presto Pasta Night for this week. It is hosted by Joanne of Eats Well with Others.
Whole Wheat Farfalle wth Basil and Romano
- 2 lbs whole wheat farfalle, cooked a la dente
- 2 Vidalia, 1015s or other sweet onions, chopped
- 4 cloves garlic, chopped
- 2 cups fresh basil leaves, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1/2 cup grated Romano cheese
- Salt and pepper to taste
- Add the olive oil to a large saute pan and saute onion and garlic until soft. This should be done over a medium heat so that the onion and garlic do not caramelize and the oil gets infused with the flavors.
- Add the basil and the pasta. Cook, stirring lightly until heated through and basil is wilted – about three minutes.
- Salt and pepper to taste
- Place in serving bowl and toss with Romano cheese