HOT WEATHER PASTA DISH

In the summertime, many people like to take their meals outdoors.  If hot weather is on the brink of being unbearable, you don’t want to be miserable eating piping hot soups and such, because dining should be fun.  Eating with friends or family, enjoying conversation and good food out in fresh air is a lovely experience.

But wait; don’t move the meal indoors just because you are having a pasta meal.  Prepare this exquisite and surprising hot weather pasta dish and get ready to enjoy a refreshing meal al fresco.

This is neither a chilled pasta salad nor hot pasta.  It draws from both to generate a new taste I am sure you will like.

Pasta for hot weather

Ingredients:

1 pound (450g) firm, ripe, fresh plum tomatoes chopped into chunks

1 onion, chopped

6 green olives, pitted

2 cloves of garlic, minced

1/3 cup (80ml) chopped fresh flat-leaf parsley

3 tablespoons fresh basil, shredded

2 teaspoons (10ml) drained capers

½ teaspoon paprika

¼ teaspoon dried oregano

1 tablespoon (15ml) red wine vinegar

½ cup (125ml) good quality olive oil

1 pound (450g) dry pasta of you choice

Method:

• Combine everything except the vinegar, oil and pasta in a medium size bowl.

• Sprinkle the vinegar over the tomato mixture.

• Pour the oil over the mixture, stir thoroughly, and then refrigerate, covered, overnight or at least 8 hours.

• Just prior to serving, boil the pasta in salted boiling water until tender but still a little firm.

• Drain the pasta and then toss into the cold marinated tomato sauce.

• Serve right away

I think what makes this dish unique is the sudden union of cold sauce and hot pasta which releases a captivating, delicious flavour.  You may be pleasantly surprised when you eat it.

 This pasta dish offers a nice light lunch or dinner in the hot weather, but it is very adaptable and can also be used as a dressing for a mixed green salad, or a lovely addition to steamed rice, or as a relish for grilled meats. Enjoy it.

BASIL: THE KING OF HERBS

Basil, from the Greek basileus, which means “King”, is a wonderful aromatic herb that adds flavour to many foods.

The most common use of basil is for tomato sauce and pesto. I like to sprinkle dried basil over salads and sliced tomatoes, for which it has a particular affinity.  Basil also pairs up alluringly with onions and garlic.

Since I use so much basil, when I saw a giant 26 ounce container of dried sweet basil selling for just a couple of dollars, I bought it. A friend calls it “a lifetime supply”, but I doubt it.

This wonderful king of herbs is widely used for Thai dishes as well as Italian cuisine. Soups, stews, compound butters, flavoured oils and of course Pizza, Focaccia and Bruschetta are all enhanced by basil.

I’m happily using dried basil every chance I get but if you don’t make use of it often, here are a couple of applications you might be interested in knowing about.

Simple Lemon Butter Sauce

This goes well on broiled fish fillets or blanched broccoli spears.

3 tablespoons of butter, melted

1 teaspoon of lemon or lime juice

1 teaspoon of dried basil

Parmesan Basil Butter Sauce

This easy sauce is fabulous for corn on the cob.

3 tablespoons of butter, melted

1 tablespoon of grated Parmesan or Romano cheese

1 teaspoon dried basil

For either sauce, combine all and heat in microwave or stovetop.