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| Made with love! |
There is not a lot I love more than really good pasta. I have pretty high standards when it comes to what qualifies as really good pasta since my pickiness has led me to reeeeally focus in on the foods that I do love. And I got pretty snobby about my pasta while living in Italy since I ate it at least once a day (jk I still do that).
Contradictorily, this doesn't stop me from chowing down on some standard spaghetti with Ragu, but I do irrationally resent it a little bit. So my solution, when I choose to take the extra few minutes, is to make a simple olive oil, garlic, basil, and cherry tomato sauce over cappellini. Adding some parmesan doesn't hurt, either (does it ever?), and using fresh tomatoes actually makes a big difference vs. canned sauce, try as I might to deny it. I base it loosely off this recipe since it makes me feel fancy (it doesn't take much). But I substitute normal basil and garlic for lemon basil and garlic chives because I'm not totally convinced those are real things (which I guess negates the fanciness). It's pretty easy to eyeball, though, and is perfect with some white wine for a summer dinner.
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| This is not pasta. But it is a lovely Insta stolen from Kenda that illustrates what dinners in our backyard are like (beer is a staple, obviously). |
Alternatively, I never grow tired of a simple pasta (preferably orecchiette) with butter, parmesan, black pepper, and red chili flakes. What's your go-to for a quick and tasty dinner?
