Once this election boiled down to ChicFilA, dogs riding on cars or being eaten and dancing horses, I knew it was the most vital one ever.
— Jazz Shaw (@JazzShaw) July 27, 2012
All this talk about Chik-Fil-A has been torture for me. I can't have a delicious chicken sandwich in Italy unless I make one myself. So tomorrow I'm buying some goddamn chicken and I'm making some goddamn tasty sandwiches come hell or high water. Damn the American news media that I obsessively follow, for putting these cravings in my mind! Gargh!
And here I have been craving good pasta from reading your blog and thinking of Italy all the time. Last night I gave in and made Linguine with Summer Sauce.DIVINE!
Sometimes I think I'll be fine to never eat one noodle of pasta again for as long as I live. Then you say "linguine with summer sauce" and I'm all, dang man, that sounds good. We're actually having spaghetti tonight with my special meatballs (although that's not Italian at all and you should see the disappointed look on Italian faces when they talk about Americans and our "meatah-ballsah" hahahahaaaa).
Yeah? Screw'em if they can't take a joke. I LOVE meatballs. My daughter makes the best ones, roasted in the oven til they are crunchy brown but still juicy inside, and then serves them with a homemade red sauce with bacon and onions. LOVE THEM.As for the Summer Sauce, it's dead simple. Not really even a recipe. You just take ripe tomatoes, the more garden perfect the better, and use as many as you think will make the amount of sauce you want (I'm a lot of help, aren't I? I always cook "by eye" so have no idea how much I use...), probably about 5 medium tomatoes, and put them in boiling water for about 10 seconds or so to make the skins slide off. Then seed and chop. Meanwhile, bring a small pan of water to boil and put in 4 or 5 garlic cloves, peeled but left whole, and boil them for a few minutes. Do this with fresh water twice to cut the bitterness of the garlic. Chop finely. In the same pan you used for the tomatoes, heat some olive oil and add the tomatoes and the garlic and cook for a few minutes, until it all comes together, and season with salt and pepper. I also throw in some white wine and let it simmer into the sauce, since I'm usually sipping a glass while cooking. Everything tastes better with wine. But the whole idea of the sauce is to cook it as little as possible so that it retains a summer fresh flavor. Just before tossing it with the linguine, add fresh basil finely sliced (chiffonade is the fancy term! but you already knew that being all international and stuff). As you are tossing it with the linguine, add freshly grated Parmesan. I serve it with additional Parmesan on the side, for good measure. YUMMY! But not a lot of chopping, so not as therapeutic as you might like. ;-)