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which_chick) wrote2019-09-22 01:51 pm
which_chick) wrote2019-09-22 01:51 pm
Transcendent Lunch
A while ago I did the no-cook puttanesca from Bon Appetit, which was fairly damn decent even though I omitted the capers (which I do not like) and didn't use the olives they suggested (because I do not like that kind) and instead used other, tastier-to-me olives. Honestly, I kind of went my own direction with the recipe, but it was still a good idea and I enjoyed the way it came out.
Of particular note was the notion that one could put olives (which I love) in spaghetti. I don't know why I never thought of this on my own, but whatevs. Olives. You can put them in spaghetti sauces. Who knew?
It's the tail end of summer and beyond, the unexpected eighty-five degree days of late September.
We've had no rain for about two weeks. Everything is turning brown, which sucks, but in this dry weather, the cherry tomatoes have finally stopped splitting. Combine unsplit cherry tomatoes with daytime temps high enough to actually ripen tomatoes and we have the happy set of circumstances in which I am awash in fully-ripe, unsplit cherry tomatoes of the highest quality.
And so that brings us to lunch today. In a frying-size pan, put like 2 Tbsp of olive oil, about three cloves of garlic sliced thin. Hot it up to medium and fry until garlic cloves are golden brown. Wait for actual browning, it is important.
Add about three or four sliced olives (I buy the huge queen Mezzetta olives from WalMart because they are big and easy to slice and I like them and fuckitall if I can't have big olives then why do I work?) and hot 'em up as well. They don't really cook but they taste better if they're hotted up.
Also add a generous cup and a half of dead ripe cherry tomatoes, washed and halved. You just want to kinda sweat them up, not actually cook them. Just get them hot through.
Turn off heat on this. Add five or six leaves of chiffonaded basil and stir it around.
Meanwhile you have a one-person sized serving of your pasta of choice being cooked and if your timing is good, you get that done about when the sauce stuff is hot through. Drain pasta, put in bowl, pour sauce stuff over.
Grate a block of parm over the top enough to add some salty parm flavor (not a ton, just some -- you are not the Olive Garden drowning your food in cheese over here, show some restraint.). If you use a green can of pre-grated parm, I do not want to know about it.
And eat. Good job! Go you!
Makes one large bowl. Probably could be a sharing-sized meal for two not-really-hungry people... but it was absolutely delicious and I love tomatoes and there are not a lot of calories in a cherry tomato.
Of particular note was the notion that one could put olives (which I love) in spaghetti. I don't know why I never thought of this on my own, but whatevs. Olives. You can put them in spaghetti sauces. Who knew?
It's the tail end of summer and beyond, the unexpected eighty-five degree days of late September.
We've had no rain for about two weeks. Everything is turning brown, which sucks, but in this dry weather, the cherry tomatoes have finally stopped splitting. Combine unsplit cherry tomatoes with daytime temps high enough to actually ripen tomatoes and we have the happy set of circumstances in which I am awash in fully-ripe, unsplit cherry tomatoes of the highest quality.
And so that brings us to lunch today. In a frying-size pan, put like 2 Tbsp of olive oil, about three cloves of garlic sliced thin. Hot it up to medium and fry until garlic cloves are golden brown. Wait for actual browning, it is important.
Add about three or four sliced olives (I buy the huge queen Mezzetta olives from WalMart because they are big and easy to slice and I like them and fuckitall if I can't have big olives then why do I work?) and hot 'em up as well. They don't really cook but they taste better if they're hotted up.
Also add a generous cup and a half of dead ripe cherry tomatoes, washed and halved. You just want to kinda sweat them up, not actually cook them. Just get them hot through.
Turn off heat on this. Add five or six leaves of chiffonaded basil and stir it around.
Meanwhile you have a one-person sized serving of your pasta of choice being cooked and if your timing is good, you get that done about when the sauce stuff is hot through. Drain pasta, put in bowl, pour sauce stuff over.
Grate a block of parm over the top enough to add some salty parm flavor (not a ton, just some -- you are not the Olive Garden drowning your food in cheese over here, show some restraint.). If you use a green can of pre-grated parm, I do not want to know about it.
And eat. Good job! Go you!
Makes one large bowl. Probably could be a sharing-sized meal for two not-really-hungry people... but it was absolutely delicious and I love tomatoes and there are not a lot of calories in a cherry tomato.
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If you have a cherry pitter, it works perfectly on olives, btw.