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Monday, June 14, 2010


Here at our house we absolutely love pasta.  We do however try to only make a pasta dish once a week.  When summertime comes it is always too hot to slave over a stove making a slow cooked pasta sauce.  It is also too hot to usually even think about a steaming plate of spaghetti and meatballs with sauce.  I few years back we were having my friend Kerry and her husband, Justin, over for a mid summer dinner.  I decided to make some really simple appetizers along with a grilled pork tenderloin, chopped italian salad and I knew I wanted a starch.  I came up with something I call, Summer Spaghetti.  This recipe is the perfect summer time pasta.  It is made with angel hair pasta along with some wonderful summer grape tomatoes and fresh grown basil!  You mix these ingredients along with some fresh chopped mozerella cheese and other yummy ingredients and you have got a perfect pasta dish that you can serve on a hot night!  I also make and toast my own breadcrumbs which I toss into the pasta dish ....this really adds a ton of flavor.  You serve the pasta dish room temperature.  This is perfect because you can make this dish ahead of time, cover it, set it to the side and then you can enjoy your guests and serve dinner leisurely instead of slaving over a hot stove while your guests sip their cocktails.  I cannot emphasize enough about how awesome this pasta is.  The flavors are outstanding and are even better the next day!

  • 2 cups home-made breadcrumbs (see recipe below)
  • 1/2 cup olive oil
  • 4 garlic cloves finely chopped
  • 2 cups chopped grape tomatoes
  • 1 small onion finely chopped
  • 1/2 cup chopped fresh basil
  • 2 cups chopped fresh mozerella (place in freezer for about 1 hour - that way when you add the cheese to the pasta it does not melt)
  • 1 cup finely shredded fresh parmesan cheese (plus more for garnish)
  • 1 1/2 to 2 lbs. angel hair pasta - cooked aldente'
  • 1/2 cup pasta water (save this from when you cook the pasta and make sure you put a little kosher salt in the pot when it is boiling)
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • salt, pepper and crushed red pepper to taste
  1. In a large 2 to 3 inch. sided pan (it has to be big because after you make the sauce you actually add the pasta to the sauce in the pan) add the 1/2 cup olive oil heat on medium.
  2. Add garlic tomatoes and onions.  Bring to a simmer.
  3. Add 1/2 cup white wine  and 1/2 cup chicken broth.  Simmer for 3-5 minutes uncovered.  Do not cook long as you want the tomatoes to not be cooked completely.
  4. Add the aldente' angel hair pasta and the 1/2 cup of reserved pasta water.  Cook uncovered for about 2-3 more minutes so that the sauce absorbs into the pasta.
  5. Place pasta in a a large serving bowl.  Add the frozen mozerella cheese, parmesan cheese , breadcrumbs and the basil.  Toss to coat the pasta.
  6. Garnish with fresh grated parmesan cheese and fresh basil.

  • 1 large baguette bread loaf
  • olive oil
  • salt, pepper and oregano to taste
  1. Cube baguette into 1 inch cubes.  Place on a cookie tray in a single layer.
  2. Drizzle the breadcubes with olive oil.  Sprinkle with salt, pepper and oregano.
  3. Place in an oven at 375 degrees for about 5 - 10 minutes or until crisp and golden brown.
  4. Remove bread cubes from oven and place in a food processor.  Pulse in processor so that you form large and rough chopped bread crumbs.
  5. Place back on tray in a single layer and brown for 5 more minutes.
  6. Remove from oven and let cool.

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