CookTeaser

Serves 1

A CookTale

After an amusing late brunch at Terrapin in Rhinebeck, NY with our good friends Stan Gurell & Ira Howard Levy, all Cathie wanted for dinner was steamed Broccoli. Good for her!. Another chance for me to wolf down a pasta. On this hot early evening my taste buds turned to spaghetti with tomato, basil & pignoli nuts. I then remembered that a few of those delicious chanterelles were still in the fridge, better eat them or they’ll go bad.
As I commented in the description, ” Why do I only think of preparing this delicious pasta In the Summer? Because it is a plate of Summer.

INGREDIENTS

2-1/2 Ounces of a good Imported Spaghetti
1 Cup of Grape Tomatoes halved or 1 ripe Tomato cut into a large dice
6 Basil Leaves torn into large pieces (or more)
1/4 Cup of Pignoli nuts (pan toasted)
A few Chanterelles or Cremini Mushrooms ( definitely optional)
2 TB of EVOO
A pinch of Red Pepper Flakes
Kosher Salt & Black Pepper
Parmesan Cheese (optional)

METHOD

1. Bring a pot of water with 1 TB of  Salt to a boil. Add the Spaghetti & cook to al dente about 8 minutes (or follow the box directions).
2. In a mixing bowl, add the Grape Tomatoes or the Tomato, the Basil leaves, Pignoli nuts, Mushrooms & EVOO.
3. Season with the Salt, Pepper & Red Pepper Flakes.
4. Toss in the Spaghetti & mix it all together. Parmesan cheese is optional