Less Labor, More Day

As the last long weekend of summer vacation approaches, so do the neighborhood and/or family BBQ commitments.

Generally for these events, informal fliers are handed out, e-vites are distributed, or simple phone calls are made. No big fuss. However, often times at the end of the summons comes the request: “Bring your favorite dish to share!” At first glance this doesn’t look too daunting.  In fact, it makes it all sound so homey. Yet, as the date approaches and you begin to gather your thoughts, it looms a little larger. My favorite dish? To share with “who knows how many” others? Translation: This better be good so as to impress the countless critics who will be waiting to taste the best I have to offer. Okay this may be a little dramatic … but it makes for more interesting prose.

Pasta salads offer universal appeal, and can be done quite well with very little effort.

Not being ones to “name drop,” we’ll omit the name of the famous actress who played in Bonnie and Clyde and gave us the inspiration for this recipe. She suggested it was one of her favorites and insisted it be served at her son’s graduation, which we dutifully did. It was an outdoor event, with no warming facilities, so room temperature was a must. It is so simple, but truthfully, so delicious and foolproof. The best part is that it makes use of all the fresh ingredients overflowing in our gardens and farmers markets right now. It’s a win-win.

Picnic Pasta Pomodoro

In a large sauté pan combine over low heat, 2/3 cup good quality olive oil with 1 teaspoon salt, and ½ teaspoon black pepper. Allow this to cook for 10 to 15 minutes. Do not let it get too dark. It should begin to get golden. Add 1 teaspoon minced garlic and let this cook another 5 minutes, being sure the garlic doesn’t burn. 

Add 2 cups fresh, ripe, seeded, chopped tomatoes along with ¼ cup julienned fresh basil. Let simmer for 10-15 minutes while you cook your pasta. We recommend fussilli, but it is certainly a matter of personal preference. Cook the pasta al dente, drain and rinse with warm water. Allow the pasta to drain well and add it to the warm sauce on the stove. Turn off the heat. To this can be added parmesan cheese to taste. Adjust the salt and pepper as well.

That’s it. If you decide to do this ahead, be sure to allow an hour or so for the dish to come back to room temperature and give it all a good toss before serving.

Ingredients:

1 pound fussilli pasta

2/3 cup good quality olive oil

salt and pepper

1 teaspoon (or more to your liking) minced fresh garlic

2 cups fresh tomatoes

1/3 cup julienned fresh basil leaves

Parmesan cheese