Welcome to my Blog...Will Write for Food! where my love of fine wine, delicious food, and simple preperations meet my love for writing. Enjoy recipes, ideas, stories and more...
blog #1
Pasta Balsamico!
This simple summer pasta toss will make your family sing it's amore. About twelve ingrediants and you will look like an Italian House Wife!
Capellini Pasta
Cracked Pepper
Sea Salt
Fresh Cherry Tomatoes
Fresh Basil
Parmesan
Crispy Bacon
Sauteed Spinach
Butter
Garlic
White Wine
Mushrooms
Balsamic
A pot of water bubbles on the stove, fresh basil, and warm tomatoes clutter the counter. My knife chops through American bacon a happy replacement for pancetta. A flame heats a heavy bottom skillet waiting to crisp the bacon. White mushrooms, creamy butter, garlic and white wine sautee while the bacon snaps. I add the pasta to the salted, boiling water and the spinach to wilt with the mushrooms. A moment later the bacon is ready for draining, the mushrooms are soft, pasta is cooked and I select my favorite cherry red pasta bowl. First the noodles, then the bacon, mushrooms with spinach, top with fresh tomatoes, basil, shaved parmesan, drizzle with a fine balsamic and toss. Balisimo! Dinner for eight is served just like that.
Amounts do not matter, cook as much of anything as you like or adjust to your family size.
I recently had one of the best home-made meals ever, at where else but my mothers house...she made fish and chips, slaw, and onion rings. Hopefully she will post some tips and tricks on how she did it! AMAZING! P.S. She's British so she's kind of an expert and, no kidding, this meal was restaurant quality and she whipped it up without a recipe in sight.
ReplyDeleteLet me know if you try a pasta toss similar to this one. Also, any wine recommendations are welcomed here!
Oh it is soooooo good! I am eating a bowl now! Yum!
ReplyDeleteThat pasta recipe made me hungry. Isn't pasta incredible. I used to eat a gluten free diet, but I missed pasta too much. I thought I'd prefer death by gluten than miss any more paste dinners! One of the reasons I love it so much is the way it feels in your mouth, firm yet soft. And secondly, it's versatility. It can swing many different ways. I love this oriental twist. Grate a chunk of ginger root the size of the end of your thumb, (easiest to do while frozen), finely chop as much garlic as you like, at least one bunch of cilantro finely cut and set in a bowl big enough for the pasta which by now has cooked to al dente perfection. Toss it all together and now add some sugar snap peas with the ends on or off, I prefer on. Now open a can of mandarin oranges, pour the juice into a measuring cup) and throw the fruit into the pasta mix. Add half a cup of soy sauce to the mandarin juice, then pour in half cup of white vinegar mixed with equal parts white sugar. I like white because it's acidity is a very pleasing level. A small pour of sesame oil and there you have a lovely, light Asian style pasta salad. Add some crunchy peanuts or sliced chicken breast for protein. Enhance the beauty of this colorful dish by sprinkling cilantro on top and strategically dropping mandarin pieces around and sprinkling with a few sesame seeds or pine nuts... Thanks Natalie for reminding us how sensual and rewarding food can be when it is appreciated for all it's qualities; sustenance, creativity, and fun! Love it. P. J. Auburn, California.
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