Tuesday, August 11, 2009
Alice Waters' Pesto Pasta with Bottom Layer of Heirloom Tomatoes
Lately, along with Mark Bittman's article in the NY Times, 100 Simple Salads for the Season, and Alice Waters' The Art of Simple Food, our weeknight fare has been getting the shake up it's been waiting for.
No Julia or Julia, I cheer Waters' fundamental tips and suggestions for getting jazzy with the basics. Last night's pesto pasta was divine.
Fundamental: Skip the food processor and pound pesto ingredients with mortar and pestle.
Basic: Add 1/2 cup of pasta water to pasta and pesto.
Sublime variation: Plate a layer of sliced heirloom tomatoes. Pile pasta on top of the heirlooms, letting them peak out for a meaty surprise.