Summer Spaghetti

Summer Spaghetti 2

This is the food I grew up eating. This is what I make for myself and my girlbabe when Dale is out of town. This is our summer fall-back on any lazy night.  It is pasta, a little bit of really good dairy, and the season’s best – that’s it. It’s the simple food people have been eating for generations, so I feel like I can’t even take credit for it. Oh – and it takes 15 minutes start to finish, so collect some of that sexy produce you’ve seen around town and dig in.

THE RECIPE:

INGREDIENTS

1/2 Lb Spaghetti

It’s the classic for a reason. Bucatini and Tagliatelli are our favorites, but they aren’t always on hand.

1 Lb fresh green beans, stems trimmed

Snapping the stem end off the beans in the backyard is basically a mandatory part of this recipe. I swear the summer air makes them taste better.

3 C fresh local heirloom tomatoes

Choose the varieties, shapes and sizes you like. Slice thick or cut in wedges.

TIP: For cherry or grape tomatoes you’d like to keep whole, poke with a fork to prevent death-by-exploding-hot-tomato-in-mouth come dinner time. Safety first, people. This trick keeps your tongue in tact and also allows the tomatoes to release their juice into your sexy sauce.

¼ C fresh tarragon, chopped

¼ C pecorino cheese, freshly grated

2 cloves garlic, freshly minced or grated

Never pressed or pre-minced because Tony Bourdain said so

2 T butter

1 T olive oil

¼ C chevre goat cheese

¼ C pecorino cheese, freshly grated

Salt & Pepper

TOOLS

Large Pot

Large Saute Pan

THE MOVES

  1. Add pasta to salted boiling water. Set timer for 8 minutes.
  2. At 6 minute mark, add fresh green beans to same pot.
  3. While pasta and beans are cooking, heat olive oil in large sauté pan over medium heat. Add garlic.
  4. Slice tomatoes and salt immediately on cutting board. Add tomatoes, tarragon and butter to sauté pan when 2 minutes remain on timer.
  5. When timer goes off, use a straining spoon to add pasta and beans to sauté pan, along with ½ C pasta water.
  6. Add pecorino and stir.
  7. Let simmer for 2 minutes.
  8. Finish with cracked black pepper and serve with goat cheese crumbled on top.

ENJOY!

WHY YOU NEED THIS RECIPE:

Because it’s freakin’ tomato season! But you can’t talk your kid into eating them like an apple (like I do) and you don’t feel like being in the kitchen any longer than needed on these few remaining summer days.

We hope you enjoy this as much as we do!

Note from the kitchen:

It has been 5 months since my last recipe post –  a time filled with ups and downs. The impetus to my break was starting a new job (Corporate Strategist) at a new company with a new laptop. Although the move was great for me, the new laptop blocked the Properly Forked admin site. At first, I thought I’d work from my phone (never happened.) Then, I thought I could get by posting recipes to Instagram only (Awful idea. A girl needs to format occasionally!) Finally, when my loss of creative outlet led to a real-life adult temper tantrum, I bought myself a laptop that does one thing: blogging. I love everything about the idea of a space in my chaotic life carved out for my cooking. And while I’m avoiding the thought of all the recipes I’ve lost in the caverns of my mind over the last 5 months (a fucking twisted place), I will play a little catch up to get the Summer’s Best out to you. I can’t thank you enough for sticking around during this break.

We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked   or   #properly forked

Summer Spaghetti 4

Recipe created and tested in Properly Forked kitchen.

 

 

 

 

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