hey! it's been midnight--


what's YOUR favorite pasta recipe?

yes YOURS!

OH
oh oh oh
I love pasta. Too hard to choose a fave, but this is one of my faves, and I'm posting it because it's unusual.

5 c kale, braised in a little olive oil, fresh garlic, and a bit of vegetable broth
Juice and zest of one lemon
can of white beans, rinsed
1/2 c good parmesan, asiago, etc.
enough pasta for 3 -- I like capellini for this

Just braise up the kale, add the lemon, zest, beans, cheese, and around 1/2 c of broth total, toss with the pasta. Sometimes I add a T or two of cream cheese to the broth. Don't let it simmer much after you add the parmesan, or it'll get all stringy on you.

Issie Blow sure did. Dang, woman!


RIP.

Currently the one I discovered Bella Sicilia:

Pesto Trapanese

2 garlic cloves
3/4 cup slivered blanched almonds (3 oz)
1 cup coarsely chopped fresh basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tomatoes (1/2 lb total), peeled (see cooks' note, below), quartered, and seeded
1 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup)
1/3 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes (6 oz), halved
1 lb spaghetti
Garnish: fresh basil leaves

Purée garlic, almonds, basil, salt, and pepper in a food processor until almonds are coarsely ground. Add quartered tomatoes and cheese to purée and process until mixture is fairly smooth. With motor running, add oil in a stream and blend until incorporated. Transfer pesto to a large bowl and stir in grape tomatoes.
Cook spaghetti in a 6- to 8-quart pot of boiling salted water , uncovered, until just al dente. Drain pasta and toss with sauce. Serve immediately.

Personally I favour spinach ribbon noodles to go with it instead of spaghetti cos of the optic effect... but this pesto is THAT good (particularly the one they make in La Prima Dea in Erice :D + they have the loveliest waitress of the world :)) that anything noodle-like goes with it.

:)

A pity I missed the hat question... *whisper wisper* Yes, I can wear them ;)

where's the meat?

:confused:

That can be tomorrow's question.

i think my current favorite is plain old Arrabiata pasta - Garlic, red pepper flakes, basil, prasley, oregano, tomato sauce and olive oil.

yum.

Somewhere in the Cinque Terre there was a once in a lifetime gnocchi pesto.

I think my longest-term favorite is puttanesca. I'm a sucker for olives.

I used to eat at a tiny little place that had the best...just the right spicy, lots of green and black olives. I'm not sure if it was authentically Italian as the owner was from Pensacola, but like most things with similar etymological origins, it's probably most enjoyable if you don't think about where it's been.

¿ question of the day ? for saturday 22nd september
 

¿ where's the meat ?

^"sentient meat" :D thank you hFoxes yours answer to ¿ question of the day ? lol'd me

Nicely aged meat

can you roll your tongue?