“I Don’t Feel Like Shopping Pasta”

Shop if you must, slide if you can.

With one large or a couple of medium, summer perfect tomatoes and a pantry, this dish is done in 13 minutes. Double down to feed a crowd.


Pasta of your choice




Parmesan or similar grated cheese

Boil a big pot of salted water. Add 1/2 bag of tbd pasta.

Meanwhile chop tomato and throw in bowl. Drain pasta (not too well). Add to tomatoes, drizzle with good olive oil, add basil and a fair amount of grated cheese. Mix. Salt and pepper to taste.

Eat – B



Savory Tomato Jam


The secret ingredient for gooey tomato delicousness is butter. I'd heard that before but now I know for sure. You can use farmers market fresh tomatoes for this project, but my were sort of fit for a makeover. I also threw in 1/2 of an heirloom chunked up and left over from lunch rather than see it suffer in the fridge.

2 or more pints of tomatoes, larger ones cut in half

Olive oil

2 cloves garlic, minced

Smattering of basil leaves (or fresh thyme, or oregano)

A glug of white wine




Start with large pan over medium heat, coat with olive oil. Add tomatoes, seasoning with salt and a healthy 2 pinches of sugar. Roast until tomatoes start popping and softening. Stir in garlic till it smells good. Add enough wine to slosh around the pan. Reduce wine at least by half. Swirl in butter. Adjust salt and add basil. Done.

Scrape with with a spoon, throw in chopped black olives like kalamata, toss with pasta, think about cheese, dredge the pan with bread.

Double down on the recipe – No regrets!

Eat- B

Meat-free Monday (or Tuesday or…) Pasta

I kind of daydream about this pasta. Ok I do daydream. And it's EZ! Throw it together – no deep thoughts. Altogether 3 steps. Cook pasta, blend pesto, roast tomatoes. Dot with ricotta and you're wishing for a spork :)!

Don't go all crazy with the pesto recipe either – use your hands for measuring and your eyes to judge the texture. Taste to adjust cheese and salt.


Roast a small handful of walnuts (or pine nuts, or your choice) 10 minutes in 350 oven, then cool. (Can also be done over medium/low heat in a pan.)

Blanch a double big handful of basil leaves in hot water, or not. It helps keep their color, but no biggie if u don't do it. Dry.

Blend the nuts in the processor.

Add 1 clove garlic. Blend

Process basil

Add 2 big pinches of salt & some pepper

With motor running add 1/2-2/3 cup of olive oil, depending on desired texture

Blend in a handful of grated Parmesan or locatteli

**Makes enough for this pasta plus a pesto chicken dinner and/or bruschetta

Cook 8 ounces of pasta according to directions. Save 1/2 cup pasta water.


Cover bottom of large skillet with olive oil. Roast 2 pints of tomatoes until the skins burst.

Add pasta to tomatoes, toss and add enough pasta water to clean the pan bottom. Drizzle pesto. Dot with ricotta (1/2 cup or more).

Eat, enjoy – B


5 Minute Super Guac



I bought the wings. I made the guacamole.

Seriously, the bucket o' wings was on sale at Whole Foods while supplies lasted. I practically tackled a small family considering the last buffalo wings.The guacamole is better made and eaten, although keeping a pit in it and plenty of lime juice keeps the browning at bay.

2 ripe avocados

2 tablespoons white or red onion, finely chopped

1 vine ripened tomato, chopped

Handful chopped cilantro, stems removed

1 jalapeño, finely chopped

1 juicy lime, or more


Mash the avocado. Stir in onion, tomato, cilantro, jalapeño. Lime and salt to taste.

Chip, dip, enjoy the game-B