A few years ago, my boss had everyone over for a winter holiday party, and she served a pasta dish that we affectionately named after her.
Served warm, it's a wonderfully comforting blend of melty cheeses, aromas, and flavors. Cold, it makes an excellent pasta salad that's just right for, say, a summer barbecue. There is no skill involved, and you can (in fact, should) make it a day ahead. Need I say more?
Pasta Sharona
1 lb box bow tie pasta
1 block fontinella cheese, cubed small
1/2 cup grated parmesan cheese
2 boxes cherry tomatoes, quartered
1/2 cup fresh basil, chopped
3 cloves garlic, minced
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
1/2 cup olive oil
Dump all ingredients EXCEPT pasta and cheeses into a large zip-top bag that seals securely. Shake to mix and let this sit in your refrigerator for several hours or overnight. Before serving, boil and drain the pasta, and combine everything in a big serving bowl. Serves 6-8 (or if you need more servings, just add another box of pasta – you'll have plenty of marinade).
5 comments:
A good family friend makes almost this exact dish for all of our combined family gatherings--only he uses mozzarella cheese instead of fontinella and without the red pepper flakes.
I'd planned to email him for the recipe, but now I don't need to! Thanks.
I heartily endorse this recipe. I've tasted the dish, I've been the lucky recipient of the leftovers of the dish and then served them the next day to my mother-in-law, and I just might go eat some right now. It's good. Thanks!
I make something almost exactly like this, a friend introduced this to me as margarita pasta. I think I like the name you give it better, sounds spunky. :)
So nice to learn that Sharon can cook!
Sharon can cook --ha! She handed out the recipe with the qualification, "You all know cooking isn't exactly my thing..." But this recipe is good at disguising things like that.
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