Capellini with Garlicky Kale, Parmesan and Panko

IMG_6367This pasta is my latest obsession.  Healthy and decadent, it melds together spicy, salty, pungent, crunchy and tender in each heavenly bite.  Besides the amazing taste, I’m thrilled to have learned a new technique.  The capellini is cooked in the same water as the kale, adding more flavor and saving water.  I can’t wait to try this method with other dishes.  I hope you like this as much as I do!

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Summer Pasta with Zucchini Ribbons and Cherry Tomatoes

IMG_3694Zucchini is an interesting vegetable.  I feel like it changes its flavor by cutting it in different ways.  With pasta, I really like zucchini ribbons.  Sautéed very briefly they retain a bit of their crunch and add a nice texture.  I like to make easy summer pastas with sauces that require barely any cooking if any.  This is the kind of dish you can throw together in a flash and it is healthy, fresh and bursting with flavor.  What is your favorite summer pasta?

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Fried Pasta

IMG_3625Do you ever have leftover pasta that you don’t know what to do with?  If you reheat it and sauce it, the result is a mushy, congealed mess.  One great solution is to fry it with a bit of olive oil.  It becomes crunchy and golden on the outside but tender inside.  Top it with your favorite sauce or just some grated parmesan.  It’s so good you might start making leftover pasta on purpose!

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Summer in a Bowl

Summer is ending and the days are cooling down.  I love the change of the seasons, the chance to wear boots and sweaters, and the chance to curl up with a book and some tea on a rainy day.  I am thrilled to see all the squash, brussels sprouts and root vegetables at the market.  However, the one thing I always miss dearly are summer tomatoes.  I eat them all summer long with almost every meal and I still can’t get enough.  My farmer’s market still had a few early girl tomatoes left so I made this pasta as a send off to summer.  It is my way of saying goodbye and it tastes just like summer would if you captured it in a bowl.

Summer Pasta

Dried pasta (spaghetti, penne, etc)


Olive Oil

Summer Tomatoes


1.  Cook pasta until al dente in salted water.  Reserve 1/2 cup cooking water before draining.

2.  Sautee garlic in olive oil.  Add tomatoes and stir until just warmed up.  You don’t want them to fall apart.

3.  Add pasta and toss to coat.  Add enough of the cooking water so that the pasta is not dry.  Add salt to taste.

4.  Tear basil into small pieces and toss with pasta.

5.  Serve with a generous amount of grated parmesan on top.

How easy is that?

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