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Thursday, October 6, 2016

End of Summer Garden Spaghetti

There's something romantic about picking the vegetables and aromatics from your own garden and eating them the very same day.
The fresh taste of each tomato, eggplant, bell pepper, and chile slice becomes gourmet.. with very little need to adorn.
I used about 5 baby eggplants, quartered them, saut√©ed them in some olive oil with a sliced up serrano, then added some garlic slivers, a sprig of rosemary, 2 sliced bell peppers, a bowl full of cherry tomatoes, and about a cup of leftover cooked chickpeas. 
In another pot I boiled some spaghetti died with squid ink, reserved about 1/2 cup of the pasta water, drained, then tossed it all with a generous filet of olive oil from Nyons.  I added that pasta water back in to make it saucy.
And all it needed at this point was some black pepper and a sprinkle of pink Himalayan salt, topped with fresh basil.
The only thing NOT from the garden or somewhere sexy was the spaghetti and the chickpeas.
Even the olive oil was special.
I've been making this with different variations of pasta all summer long.
This one was the most beautiful.
Perhaps it is the last until next summer...

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