We all love a warm bowl of Risotto in the middle of winter, it nurtures the soul and sooths the ache of walking from our car to the house in sub-zero windchill, but summer pasta can be a delight as well. A light olive oil tossed with the pasta of your choice and whatever fresh produce is in season can make a simple, elegant supper. Top it off and with a fresh salad and some crusty bread and it will be hard not to invite your neighbors to join you. I have four rules for pasta and they are as follows:
~Buy the best pasta you can find. The quality of your pasta makes the difference between tasting homemade and just tasting like take out.
~Salt the pasta water. The best advice that I have heard is "Whenever you think, 'Did I salt the pasta water' . . .salt the pasta water. Pasta takes seasoning very similarly to meat and salt draws out it's flavor.
~Don't waste your good olive oil on pasta water. Have you ever noticed that the oil just sits there on the top of the water? Save your good olive oil for a good piece of homemade bread!
~Don't rinse your pasta after it is cooked and never make it wait. You wash the seasoning off by running it under water. Just strain it and toss it immediately with your sauce.
We hope that you enjoy these recipe's. I especially enjoyed making the Rhubarb Strawberry Basil fool!! It was so quick and it looked beautiful served in martini glasses. See you at the Market!
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