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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

07.21.2003

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hot food, cool cook  
3 no-cook summer pasta sauces by Yee-Fan Sun
1 2 3 
continued from page 1

Spaghetti with Fresh Tomatoes, Basil + Mozzarella You can use more tomatoes if you like, but the two small tomatoes specified in the recipe below are just enough to give a lovely, light, sweet tomato flavor to the cheese, garlic and basil, the flavors of which dominate the sauce. Even my raw-tomato-hating boy finds this dish pretty darn tasty.

ingredients
4 oz. fresh mozzarella 
2 small, perfectly-ripe tomatoes 
1 fat garlic clove 
small handful of fresh basil 
1 Tbsp. olive oil salt and plenty of fresh ground pepper to taste 
lb. spaghetti, or other pasta

serves 2

Cook the pasta according to the directions on the box, then get yourself away from that hot stove. In a cool nook, mince up the garlic; core and de-seed the tomatoes, then mince up those as well. Toss the tomatoes and garlic in a big mixing bowl. Shred the basil leaves and the fresh mozzarella into the bowl; stir in the olive oil, and season with salt and plenty of fresh ground pepper to taste. When the pasta's properly cooked, drain well and dump the pasta in with the sauce. Stir it all up until you have a yummy cheesy sauce coating the pasta. Add more salt and pepper if needed. Eat right away, or let it cool down and enjoy at room temp.

 

Penne with Tuna, Capers and Olives
Italians would probably shudder at the thought of cheese mingling with fish, but I'm not a purist. I love the addition of parmesan to the tuna, olives and capers in this sauce. If it's yummy, it's a-okay with me.

ingredients
1 clove garlic 
cup kalamata olives, pitted and chopped 
juice and zest from 1/2 medium lemon 
1 small can tuna (chunk light in water) 
1 Tbsp. capers, drained 
3 Tbsp. extra-virgin olive oil 
salt and pepper added to taste 
freshly grated parmesan added to taste 
lb. penne

serves 2

Set the pasta cooking on the stove and wander away to a cooler spot. Mince up the garlic and the olives; juice and zest the lemon. Toss it all in a large mixing bowl. Stir in the drained tuna, capers and olive oil, and sprinkle with salt and a heap of pepper to taste. When the pasta's done cooking, drain and add it to the tuna mixture. Stir it all up, add a generous amount of grated parmesan, to taste, along with more salt, pepper and olive oil if necessary. Enjoy hot or at room temp.

don't stop now: more this way!

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