Archive | June, 2010

spaghetti with garlic tomatoes

22 Jun

I saw the new Tilda Swinton movie “I Am Love” this weekend.  The movie was fantastic.  I don’t want to divulge too many details about the film (you have to see it), but one of the characters is an Italian chef.  Now, I am by no means comparing myself to an Italian chef (especially the one in the movie), however, watching the film made me crave something simple, filling, Italian, and inexpensive.   I made spaghetti with garlic tomatoes and topped it off with a little fresh basil.  We still aren’t quite in tomato season yet, but they are beginning to show their plump little faces at the farmer’s market and I am very excited about it.

for the spaghetti:

Dice up 4-5 cloves of garlic.  Saute in pan with olive oil.  Rinse tomatoes and remove stems.  Add to pan with a pinch of salt and saute on low heat.  I like to let the tomatoes cook until the skins just start to burst.  Cooking the tomatoes like this allows the skin to keep some of it’s integrity, but the tomato almost melts in your mouth when you bite into one.

Bring pot of water to boil, add spaghetti and cook until al dente, about 8-10 minutes, depending on what type of pasta you are cooking.  I used spaghetti because the tomatoes were quite large and round.  If you are using smaller grape tomatoes, I recommend using capellini instead of a thicker spaghetti. Once you have drained the pasta, add to pan with tomatoes and saute quickly together.

Plate spaghetti and top with freshly grated parmesan cheese and chopped basil.

Grocery Bill:

  • 1/2 lb spaghetti  $0.50
  • 1 container fresh tomatoes from the farmer’s market $4.50
  • Basil $2.99-you can use the leftover basil to make pesto
  • Parmesan- $4.25 for the container…I have been slowly eating the cheese for the past 2 weeks.

Grand Total: $13.50

If  you don’t want to go over budget, skip the basil.  It adds a bit of sweetness to the dish, but it’s really not necessary.

Happy Cooking!


pink champagne

18 Jun

the perfect drink for a special occasion-or really any occasion at all. tastes even better when it’s drunk out of coupes.

happy friday!

radish toasts

14 Jun

Ever since I read this article in the New York Times I have been wanting to roast radishes.  I made a slightly different version than the crostini in the article and discovered that these little radish toasts make a wonderful appetizer for a party, large or small.  Radishes are in season right now, so it’s very inexpensive to cook with them.  Whether you are making toasts for a party or just roasting some radishes yourself, I highly recommend this new approach to radishes! Continue reading

early summer salad

9 Jun

It was painfully hot last weekend in New York.  For the most part, I can handle the heat (I mean hello, I grew up in LA), but the humidity really gets to me.  I usually have a hard time being inside a kitchen on super hot days.   This is an easy salad that utilizes some of early summer/late spring ingredients I picked up at the market.  I’m not going to bore you with details of how to make a salad (if you can’t figure this one out I’m not sure there is much hope for you) but I will tell you what’s in it: local arugula, sliced strawberries, parmesan flakes, a drizzle of olive oil, fresh lemon juice, and a pinch of salt.  Quite a refreshing and light salad, if I might say so myself.
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