14 August 2006

the summer dish

A few weeks ago, the Mr came up with a new dinner concoction. I lovedlovedloved it so much, I had the leftovers for lunch and still I raved. He finally made it again last night (and I had it for lunch again today). It takes about 20 minutes to prepare (basically, cooking the pasta is the critical path). Here it is, for your enjoyment:
  • 1lb chicken sausage (we get the house-made sausage from our neighborhood grocery, New Seasons)
  • fresh Farmer's Market tomatoes (as many as you want)
  • fresh Mozzarella (Trader Joe's had these "pearlini" - tiny pearls of moz, but you can use any chopped into little pea-sized bits)
  • fresh basil (preferably harvested from your backyard garden), chopped (as much as you want)
  • garlic, chopped and sauteed in olive oil (optional)
  • whole wheat (or gluten-free rice or quinoa) spaghetti
  • Parmesan (not really necessary)
Start the water boiling and add spaghetti when ready.
Saute the garlic in olive oil and transfer to a little dish.
Saute the sausage until cooked.
While sausage is cooking:
  • Chop the tomatoes into little chunks.
  • Chop the mozzarella (if necessary).
  • Chop the basil.
In an individual pasta bowl, plop the spaghetti, followed by a scoop of sausage and garlic, then sprinkle mozzarella, tomatoes, and basil. Top with parmesan and enjoy.

1lb of sausage is enough for about 4 servings.

Yum!

3 Comments:

Blogger lainb said...

sounds so simply & tasty! my kinda dish!

9:34 PM  
Anonymous Anonymous said...

Sounds delicious. We have been having essentially the same meal, with homemade pesto, fresh tomatoes, and grilled chicken sausages, about once a week for dinner, and then leftover for lunch. It's such a nice way to enjoy the good fresh veggies this time of year!

10:02 AM  
Blogger vj said...

Oh that sounds really delicious. Before Joe and I got together, I made a variant on that, a cold sauce with tomatoes and basil with pasta. No cheese, and no meat. Oh my gosh I loved that. Maybe I'll make it tonight.

12:17 PM  

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