Tuesday, May 17, 2011
a little spring/ summer pasta
We are just beginning to dab our toes into my favorite time of year! My garden is just starting to bloom providing all sorts of bouquets for my table from now until September. The herb garden is beginning to look lush and I am just starting to see the fruits of our labor with the vegetable garden.
it was a beautiful, sunny day full of blue skies! Those that know me know that I don't take a moment of this for granted! I LOVE it! I have a goal this week! Every time I post something I cook I want to use the herbs from my herb garden. They're planted in an old wash bin right outside the kitchen. They're quite simple to grow. They just need a lot of sun and a bit of water. I plan on cooking from my herb garden all summer. You could easily plant one on your deck or patio using any container you have. Even an inexpensive terra cotta pot would work fine. This is what I'm growing this year if you'd like to join me.
I encourage you to do this! Fresh herbs do wonders for your cooking and you could have it completely planted with one trip to home depot this Saturday! Then we can cook together all summer.
Today's dish is light and EASY! and OH MY WORD does it make your house smell AMAZING! It's adapted from Gwyneth Paltrow's new cookbook but this is my version.
1 bag gluten free penne pasta noodles
2 T extra virgin olive oil
2 cloves of garlic peeled and thinly sliced
pinch of red chile flakes (be generous)
1 heaping tsp capers- rinsed
1/2 c olives (I just bought what looked good at the olive bar- ones with lots of herbs on them)
1 12oz can organic tomato sauce
freshly ground pepper to taste
1/4 c torn fresh parsley (from the garden)
bring a large pot of water to a rolling boil and salt generously. Drop in the gf penne pasta. Cook according to package directions.
Meanwhile, put the olive oil in a med. skillet over med. heat and add the garlic and chile flakes. Cook for about 1 minute, watch heat to make sure you don't burn the garlic. Add the capers and olives and cook for 1 minute. Stir in the tomato sauce and black pepper. Turn the heat to high and bring to a boil, then reduce heat to medium and let simmer for 10 minutes.
Add drained pasta to the skillet of sauce and stir to coat.
Scatter the parsley throughout the pasta. Add pepper to serve. We also added a bit of grated parmesan cheese.
YUM!!! This is a definite make again.
Today I got the trellises up for my sugar peas and finished planting the strawberries! The lettuce is coming along nicely. Hopefully I can plant the tomatoes on June 1st. I can't wait until we start making meals from the garden!
And another organization tip. (I'm having a big garage sale on Saturday and am purging like crazy- therefore all of the organization ideas.)
Today I realized that my vintage loaf pans also work well at holding my small utensils when not in use. It fits in the drawer perfectly and looks great too!
Hope you're enjoying this week as much as I am!