02 July 2010

Pasta del Sol

School's out, and to honor the heat wave spreading across the country, and the kids who are going away to summer camp in the wee hours of the morning, I decided to make a special dinner I call Pasta del Sol.

Pasta del Sol

- 1 cup (approx.) dried tomatoes packed in olive oil
- 250 grams of marscapone cheese
- 1 1/2 to 2 cups flat parsley
- 3 garlic cloves
- 1/2 cup of pistachios (or pine nuts)
- salt to taste

Put everything in a blender and mix. Adjust the ingredients (more cheese, olive oil, etc.) until you get a smooth, creamy paste-like sauce. Add to your favorite pasta and top with Parmesan or Pecorino Romano cheese.

I used castellane pasta. They look like ridged shells that curl in on themselves. It's a good choice for pasta del sol or pesto since the sauce easily finds its way into the nooks and crannies.

We sipped a room-temperature red wine with this dish tonight, but in this heat, a nice chilled rosé would have gone down easily.

Bon appétit.

1 comment:

martin said...

Looks delicious.