Bowtie & Garden Vegetables
I am always thinking about food. I am always planning a menu. Not because I am such a good planner, but rather because I am not. I strive to be able to go to the frig or panty take out a few ingredients and just whip up something delicious.
I have family and close friends that drop by from time to time, and I want to be able to have something good for an impromptu lunch or dinner. I think this is one for a tasty lunch. May I suggest bowtie pasta and garden vegetables.
Bring water to boil. Add salt until it taste like the sea. (approximately a tablespoon per quart of water. ) Cook until tender – approximately 9 to 1o minutes. Drain and add to vegetables while still warm. They will absorb the vinaigrette if still warm.
Small dice all vegetables. I place my shallot in cold water to rinse the strong taste from them, drain, and dry them on a paper towel, then put them in the vinegar to keep them from oxidizing.
Mix vinegar, shallot/onion, mustard in a bowl. Add vegetables. Add pasta. Add herbs. Adjust seasonings.
Buy the best olive oil you can afford. My cooking improved when I bought better ingredients and then kept it simple. It is difficult to make cheap oil taste good. I have a couple friends that probably could, but I am not that good.
Mario Batali says (in theory) it is almost impossible to over-salt pasta water. He said the biggest mistake people make is not enough water, and cooking them too long. He said never use olive oil in the water. He said to make sure you have a big pot so the pasta does not stick. He said to stir when you pour in and stir so it does not stick, but the secret is to have plenty of water. He said undercook one minute, but in a cold or room temperature salad I cooked mine to time instructed on package.
So if you find yourself looking for something to fix for a quick lunch make it bowtie and garden vegetables.
So thank you Mario for helping me to improve my pasta.
- 2 cups Bowtie or pasta of your choice
- 1 small carton of cherry tomatoes
- 1 bell pepper – color of your choice
- 1 Persian cucumber
- Vinaigrette
- 1 tablespoon of minced shallot, or red onion
- 1 teaspoon of dijon mustard
- ¼ cup red wine vinegar
- ¾ cup olive oil
- 2 tablespoons parsley
- 2 tablespoons basil
- Bring water to boil. Add salt until it taste like the sea. (approximately a tablespoon per quart of water.) Cook until tender - approximately 9 to 1o minutes. Drain and add to vegetables while still warm. They will absorb the vinaigrette if still warm.
- Small dice all vegetables. I place my shallot in cold water to rinse the strong taste from them, drain, and dry them on a paper towel, then put them in the vinegar to keep them from oxidizing.
- Mix vinegar, shallot/onion, mustard in a bowl. Add vegetables. Add oil. Add pasta. Add herbs. Adjust seasonings.
I am taking this to
Susan’s at Between Naps On The Porch
Miz Helen at Miz Helen’s Country Cottage
Liz at The Brambleberry Cottage
Paula’s at Saturday Dishes
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