I’m really happy to announce that I’ve been published in Fine Cooking Magazine. The most current issue, August/September 2014, is available right now on newsstands and in most fine food markets.
My recipe is the opener for the MAKE IT TONIGHT feature. The title of the recipe is PASTA WITH TOMATO AND BASIL. You’ll find it on page 16.
I’ve been making this recipe for a very long time, mostly for my daughter, Alexa, but anyone who has ever tasted it has loved it. My original title for the recipe was RAW SAUCE, and that’s what it’ll continue to be called in my house because that’s exactly what it is. I love that my original title insinuates a “no-cooking” scenario, as well as the simplicity of the whole thing. Also, anyone who knows me knows that I have had a long triangular love affair with salt and garlic. So if you’re going to try this recipe, I’d up the garlic to at least three to four cloves. Once you set the tomatoes aside in a warm place, I advise you to sprinkle two teaspoons of salt over the top and let it sit until the pasta is cooked.
I’d love for you to try this recipe and get back to me with your thoughts.
(The Big Tine)