BSK made a pasta dish last night that was an homage to the memory of Marcella Hazan, the woman who revolutionized Italian cooking in America. As HG noted in a previous post, Marcella introduced Americans to the simplicity and freshness of Italian cooking. With that in mind, BSK glanced at a clump of almost over-ripe tomatoes in a kitchen basket. They had to be used. Like Marcella, BSK respects food and abhors waste. The tomatoes were chopped with fresh basil and parsley. Tossed in a bowl with a goodly pour of Sicilian olive oil. Not cooked but allowed to macerate at room temperature so the flavors of tomatoes, herbs and oil married nicely. This uncooked sauce, heady with garden flavors, was poured over al dente DeCecco fettucine (yes, Marcella would have suggested a thinner pasta). Then, BSK added a creative Greek touch (maybe in memory of the glorious Grecian temples HG/BSK visited in Sicily many years ago): A shower of crumbled feta cheese and slivers of Kalamata olives. Absolutely delicious. Rest in peace, Marcella and thank you for the inspiration.
Thanks HG, long time reader, first time commenter…this will be made tonight. How long did you let the flavors marinade for?
Marinate 30-40 minutes. Enjoy.