Pasta Cooked Outdoorsy Style

Pasta Cooked Outdoorsy Style

In the past few days, I've been craving something different, something that tastes like summer. Everything's been well-made and flavorful, but it's just not doing it for me. I needed a change – say, trading cumin for basil or parsley. But then, my mind drifted to summer days, and voila! The answer hit me hard – TOMATOES!

I wasn't in the mood for gazpacho, but I still wanted something light and fresh for the summer. I wanted pasta – a 'pasta-al-fresco' dish, to be exact. So, what's the big deal about tomatoes during the summer? They're sweet, juicy, and some people even eat them as a fruit. Overcooked? That's a crime!

So, here's my simple recipe for that perfect summer pasta, bursting with the flavors of the Mediterranean. You'll need a large pan (don't skimp on the size!), vine-ripened tomatoes, garlic, oil, pepperoncino (or chili flakes), a fresh green chili, rocket and watercress, pasta, salt, and pepper. And, of course, Parmesan for that finishing touch.

First, pound and chop the garlic cloves and chop the tomatoes, removing the seeds and the fleshy bit around them. Then, heat the oil in a large pan, toss in the garlic and chili, and cook until the garlic turns golden brown. Add the green chili and tomatoes, delicately tossing them on medium heat until they just soften. Now, season with salt and pepper, remove from heat, and add the rocket and watercress. Toss with your cooked pasta and finish it off with some shavings of Parmesan.

And there you have it – a summer pasta dish that's as refreshing as a breeze and as bright as the summer sun. You can serve it warm, but I prefer it cool. Have all your ingredients prepped before you start cooking, as this dish comes together in a jiffy!

Yield: 4Difficulty: EasyTotal Time: 20 minutes

Ingredients

• 10 vine-ripened deseeded and diced tomatoes
• 6-7 cloves of garlic
• 1/4 cup oil
• 3 whole dried pepperoncino or 1/2 tsp dried chili flakes
• 1 fresh chopped green chili (adjust as per your spice preference)
• 3 handfuls rocket and watercress combined
• 1lb uncooked pasta (fusili, spiral, bucatini)
• Salt
• Crushed black-pepper
• Parmesan

Enrichment Data:

Here's a revamped recipe for a light and fresh summer pasta starring tomatoes, rocket, watercress, garlic, and chili flakes:

Summer Pasta with Tomatoes, Rocket, Watercress, Garlic, and Chili Flakes

Ingredients

• 250g short pasta (e.g., penne or bowtie)
• 250g cherry tomatoes, halved
• 100g fresh rocket leaves
• 50g watercress leaves
• 2 large cloves garlic, minced
• 1 tsp chili flakes
• 2 tbsp extra virgin olive oil
• 1 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 50g grated Parmesan cheese (optional)

Instructions

1. Cook Pasta:
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of pasta cooking water before draining.
3. Prepare Sauce:
4. In a large pan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
5. Add the chili flakes and cook for another minute.
6. Add Tomatoes:
7. Add the halved cherry tomatoes to the pan with garlic and chili flakes. Cook for about 4-5 minutes, allowing the tomatoes to slightly release their juices.
8. Combine Rocket and Watercress:
9. Add the rocket and watercress leaves to the pan. They will wilt slightly, releasing their flavors.
10. Season:
11. Add salt, black pepper, lemon zest, and lemon juice to the pan. Stir well.
12. Assemble Pasta:
13. Add the cooked pasta to the pan with the tomato and herb mixture. If the sauce seems too thick, use some reserved pasta cooking water to achieve the desired consistency.
14. Serve:
15. Top with grated Parmesan cheese if using. Serve immediately and enjoy!

This recipe unites the flavors of the Mediterranean – ripe tomatoes, aromatic garlic, tangy lemon, and fiery chili flakes – all while bringing vibrant freshness thanks to the rocket and watercress. A summer pasta that's sure to leave you craving more!

1. The summer pasta dish I've created includes vine-ripened tomatoes, an essential ingredient that is sweet, juicy, and even sometimes eaten as a fruit during the summer months.
2. To add a burst of flavor to my summer pasta, I've incorporated chili flakes, similar to the dried pepperoncino used in the original recipe.
3. In the revamped recipe, fresh rocket and watercress provide an unmistakable taste of summer, complementing the freshness of the tomatoes and pasta.
4. Instead of lemonade, the citrus flavor in this summer pasta is derived from lemon zest and juice, brightening the dish while highlighting the flavors of the Mediterranean.

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