I’m hung over this morning, I think. It’s been about thirty years since the last time so I’m not sure, but I had a lovely time last night eating and drinking in the garden talking about current affairs and unions and now I’m kind of fuzzy-headed.
Picture me now, lying in my hammock as I copy out the recipe for what we ate from the New Recipes from Moosewood Restaurant cookbook. I would be happy to eat this every warm day all summer long.
Summer Sauce for Pasta
Serves 4On those hot, lazy, sultry summer days, when, like a character in a Tennessee Williams play, you haven’t got the energy to do much more than lie around the house in an old tattered slip, try this quick, uncooked sauce. It’s fragrant, refreshing, and light.
6 ripe tomatoes, chopped
2 cups sliced mushrooms (8 ounces) [500 g]
6 to 8 ounces [200 g] mozzarella cheese, grated or cut into thin strips
1/2 cup chopped fresh basil
2 garlic cloves, minced
1/2 cup olive oil
1 teaspoon salt1 pound [500 g] spaghetti or linguini
1/2 cup freshly grated Parmesan cheese (1 ounce) [30 g]
Mix all the sauce ingredients together and let sit at room temperature for an hour or so, for the flavors to mingle.
Cook and drain the pasta. While the pasta is piping hot, serve it in well-warmed bowls, topped with a ladleful of sauce and garnished with Parmesan cheese.
Of course I don’t make it exactly like that. I use fewer mushrooms, less olive oil, more garlic (which I crush instead of mincing) and I hate Parmesan so I use Romano instead. But you won’t make it exactly like that either.
Enjoy!
