I got the idea for this fast delicious summery pasta dish from Marina of Le Recette di Baccos. It only takes as long as it takes to cook the pasta and the variations are endless. Raw vegetables, in this version zucchini and tomatoes, are combined with aromatic herbs and tossed with the cooked pasta with olive oil, salt, pepper, and parmigiano. It sounds simple, and it is, but it has great flavor and it is perfect for summer. Grazie, Marina!
150 grams (1/3 lb) penne pasta
2 ripe plum tomatoes
extra virgin olive oil
salt and freshly ground black pepper
slivers of parmigiano reggiano
4-5 Tbsp of mixed aromatic fresh herbs, I used 2 Tbsp basil chiffonade, 1 Tbsp mint chiffonade, 1 Tbsp minced flat leaf parsley, and 1 Tbsp minced oregano
Cook the penne in boiling salted water according to package instructions.
Cut basil and mint in chiffonade (stack the leaves, roll them up, and cut into thin strips). Mince the parsley and oregano. (Mincing basil and mint is not a good idea, because they will bruise and lose too much of their aroma.)
I agree with Marina’s recommendation of a chardonnay, but it should be a ‘vegetal’ style chardonnay such as many from Burgundy or Piemonte (Langhe).
Steak teriyaki sous-vide is very flavorful and tender.