CNYEats A Taste of Utica Broccoli & Bow Ties

This week we feature two pasta recipes.  The first is a very easy Summer Pasta which I didn’t make but will be sure to come back to it once those summer tomatoes are ripe and fresh.  It’s the garden fresh tomatoes that make this first pasta dish.

"I had this for the first time at a cookout at my friend’s house when visiting Utica.  Too die for.  But the secret was fresh ripe tomatoes grown in their garden.  they seemed to form their own sauce from their juices.  And it’s so simple. – Quoted by Chris.”

The recipe is posted by Rosemarie who says “We could eat this five times a week in the summer.  Just an outline.  I have no recipe.”

Summer Pasta *I have made some assumptions regarding ingredient quantity. Make sure to adjust to your own taste preference”.

• Cooked angel hair pasta – 8 oz
• Diced fresh tomatoes – 1 lb
• Olive oil – 1/4 cup
• LOTS of chopped fresh basil – about 4 leaves
• Shredded mozzarella or jack cheese  – about 6 – 8 oz
• some lemon juice –  Stick to FRESH here and use 1 whole lemon to zest and juice.
• garlic to taste – 1 tsp minced
• salt and pepper to taste

Mix the tomatoes, oil, basil, cheese, lemon, and garlic together.  Pour over cooked pasta. Toss.  Add salt and pepper to taste.

Very easy and very wonderful.

BROCCOLI & BOW TIES

The dish I did make, also on page 118 of our book A Taste of Utica

was Broccoli & Bow Ties – Lorraine Ostrander Piccione and posted by Rainie Piccione.   There is just something fun about eating bow tie pasta. 

Serves 4

• 4 cups broccoli florets
• 1/2 tsp ground black pepper & salt
• 2 TBS unsalted butter
• 1 TBS lemon juice
• 2 TBS olive oil
• 1/4 cup pine nuts – toasted
• 1 tsp minced garlic
• Grated Parmesan cheese, about 1/4 to 1/2 cup
• 1 lemon zested
• 1 lb bow tie pasta cooked and drained

Cook the pasta as directed then drain and set aside. 

Cook the fresh broccoli about 3 minutes in a pot of boiling water, drain, then place in a large serving bowl with the pasta.

In a sauté pan, heat the butter and the oil.  When hot, sauté the garlic with the lemon zest over medium – low heat for 1 minutes.

Remove from heat, add salt, pepper, and lemon juice.  Pour the liquid over the pasta and broccoli.  Toss.   Add more salt / pepper if needed.

Sprinkle the toasted pine nuts and cheese on top.  Serve and ENJOY!

Just perfect with a crisp, cool salad on the side.

It’s just too much fun eating those bow ties!

If you’ve been following along, you will know that I’ll be in Boston next Sunday.  The Boston Marathon is on Monday, April 18th and it will be my 2nd marathon.  Because of my schedule and preparation for the big event, I’m not sure if next week’s recipe “Easter Meat Pie” will be featured next Sunday.  But don’t lose hope, as I will get it up before Easter Sunday.