Spaghetti with canned tomatoes and fresh basil; pear salad with pickled onions – 4 February 2011

D got home late again, and put together another great, quick meal. The pasta is from a Ten Speed Press book we’ve had forever called something like “100 Best Pasta Recipes.”

Heat olive oil, add canned tomatoes and break up, add salt and pepper and cook 5 minutes, toss in basil leaves and serve with spaghetti.

He added a salad that was really excellent. On a base of cut romaine, he placed more of the pickled onions from the pannini recipe, and slices from a d’Anjou pear, then topped with a vinaigrette made of olive oil and sherry vinegar with pepper. It was a real Wow 🙂

He also baked a new loaf of bread today, this time including 1/6 whole wheat flour and 1/6 semonlina, in addition to the white bread flour from King Arthur (a collective!).




The wine was odd  but fun – a red table wine from Mediterranean France that tells us to serve it chilled. Reminded me somewhat of beaujolais nouveau, though D didn’t think so. He found it really strange, and couldn’t place why. We’re going to get another ($7!) to see if we can sort it out.

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