^nrtlanh Obstruer
Page 20
July 25, 2012
bi Season
Summer Garden Pasta
Ingredients
• 4 pints cherry tomatoes, halved
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 18 large basil leaves, julienned, plus extra for serving
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound dried angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
SEASONS
M A R K E T
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8
Directions
1. Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil
leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large
bowl. Cover with plastic wrap, and set aside at room temperature
for about 4 hours.
2. Just before you're ready to serve, bring a large pot of water with
a splash of olive oil and 2 tablespoons salt to a boil and add the pasta.
Cook al dente according to the
directions on the package (it only
takes 2 to 3 minutes!). Drain the
pasta well and add to the bowl
with the cherry tomatoes. Add
the cheese and some extra fresh
basil leaves and toss well. Serve
in big bowls with extra cheese
on each serving.
Grilled
Mongolian
Pork Chops
r-v*
continued A , from page 10
>*
<
paper towel.
6. Preheat an outdoor grill for
high heat, and lightly oil the grate.
7. Cook pork chops on the
preheated grill until browned grill
marks appear, about 4 minutes
per side.
8. Move pork chops from di
rectly above heat source. Con
tinue cooking over indirect me
dium heat, brushing the remain
ing marinade on each side, until
no longer pink inside, about 25
minutes. An instant-read ther
mometer inserted into the center
should read 145 degrees F (63
degrees C).
1
.
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