Fettucine with tomato/chevre sauce – 17 August 2017

To use up more of the Laura Chenel chevre loaf I bought for a chard pizza awhile back, I decided to make this recipe, using fresh tomatoes (also wanting using) and sage from the back yard. I cooked up a minced clove of garlic and some finely chopped onion in olive oil, then added I think 3 smallish farmers’ market tomatoes, chopped, including their seeds and juice. I also added a large splash of water so this all could cook down long enough for the tomatoes to cook. I added 8 huge sage leaves, with center stems removed (thus halving the leaves) and some salt to taste. Probably pepper (not writing this till the 21st, after the [invisible] eclipse). I cooked the fettucine in salted water I think about 11 minutes (bulk, so no box to tell us how long to cook it) and then mixed with the tomato sauce, and added perhaps 1 1/4″ of chevre log, in glumps, and mixed again. Other than preheating the pasta bowls with pasta water, that’s it. The bread there looks like an Acme Italian Batard. [eta: Naw, the setting picture says it’s gotta be a baguette.]

Last night D brought up a Toscana red called Campo Ceni, Barone Ricasoli, which we got at Grocery Outlet a long time ago and have enjoyed many times since. Probably bought a case possibly two? Anyway, this seems to be our last bottle. Good wine, good buy. Or goodbye, good wine…

Lunch:

Not remembering which day was which bread, unfortunately. This looks like an Acme baguette, most likely a piece from the freezer though. Tat would make sense, with an Italian bought for dinner. [eta: Yeah but no, must have been a baguette bought for lunch and eaten for dinner,r per the setting photo.] Anyway: Prima Donna cheese, tomatoes, mayonnaise, a bit of thin-sliced white onion. Clausen dill on the side. Yummy lunch!

 

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