HG delights in BSK’s quick and simple pasta dishes. Tonight, HG roasted some tomatoes. Mixed them with onions, garlic, parley and anchovies. Added some pasta water and cooked it down to a flavorful sauce. With a dusting of parmesan and red pepper flakes and glasses of Georges Duboeuf’s 2019 Beaujolais Nouveau, you’ve got a feast. BSK also makes a perfect dish of linguine aglio e olio (oil and garlic). The garlic is browned and never burnt. Parsley is chopped adroitly. (Sometimes BSK adds anchovies, the little fish that makes everything taste better). HG is fond of BSK’s bowl of Garafolo orzo mixed with mushrooms, garlic, onions and a bit of chicken stock. (Parmesan on top, of course). Must mention that tomatoes are not in season now, so roasting them is the way to go. When beefsteak tomatoes are ripe (the best are from New Jersey), BSK cuts them into chunks and covers pasta with the raw, juicy goodness (Often adds fresh mozzarella). Top flight extra virgin olive oil. Sea salt. Ground black pepper. Quick, simple and a glimpse into heaven.
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