Jeffrey’s Pasta Night

A few weeks ago when I was in North Carolina, my husband sent me a text message and said he was cooking dinner for himself. I assumed that meant Easy Mac and a can of soup. I’m not exaggerating. But then I got a picture of a beautiful pasta dish with a homemade sauce. I was a little jealous that he cooked a lovely meal at home for himself on a Saturday night. We rarely stay home on a Saturday night and cook…ever!

When I got home, there was still some leftover pasta, and it was delicious. We recreated it together a week later. The funny part that Jeffrey didn’t realize is that this dish is actually vegan (until you add cheese on top)! As much of an “I need some kind of meat in my meals” eater as he is, this dish got its bulk from an olive/sun-dried tomato sauce that looked like meat spaghetti sauce. Maybe I’m rubbing off on him without him admitting it…

When we made it again, I was the sous chef and Jeffrey was the cook. While I was gone, Jeffrey saw this recipe on the Food Network (again, he was watching by himself!), and he decided to make it that night. He used the food processor by himself (I didn’t know he knew where it was, much less how to use it), and he went to the grocery store too! Not just any grocery, but Whole Foods. This has never happened when I’m around. He’s on a roll.

Linguine with Sun-Dried Tomatoes, Olives and Lemon

By Giada de Laurentis

Ingredients (for 3-4 people):

• 1 pound linguine pasta
• 1 cup (6-ounces) chopped or julienned sun-dried tomatoes in oil, drained
• 1 cup (4-ounces) medium green olives, pitted
• 1 packed cup fresh basil leaves
• 1 garlic clove, roughly chopped
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (from 1 large lemon)
• Zest of 1 large lemon
• 3/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon juice, and lemon zest. Pulse until blended but still chunky.
• Add the tomatomixture and Parmesan cheese to the pasta and toss well until the pasta is coated. Add 1 C pasta water to thin out sauce. Season with salt and pepper, to taste.

The above picture is the sauce right out of the food processor. The below picture is grated cheese over the pasta before the sauce goes on.

He says the secret is adding pasta water before the sauce to thin it out and make it more saucy.

I made a side salad. Jeffrey didn’t even eat it. It had mixed greens, chopped carrots, an orange bell pepper, sunflower seeds and craisins. Topped with a Stonewall Kitchen jar dressing.

Final product, garnished with basil leaves from our garden.

This pasta had strong flavor from the olives and tomatoes, and was slippery with oils and melted cheese. The fresh basil added an extra oomph of earthy-ness, and fresh lemon juice is much different than out of a bottle. Just knowing it was made with love makes it better.

Ok Jeffrey, what are you cooking next? Today is actually his birthday, maybe I should buy him a Whole Foods gift card!