2 Simple End-of-Summer Pastas (Perfect for Weeknights!)

Oh, pasta. Why do we love you so? That's right...it's because you're so easy to make and so versatile. We can take almost any ingredient and with it, turn you into a stunningly simple meal. And, there's always some of you in our pantry. Plus, you have carbs. And we love carbs. (Sorry, carb-haters.) (Not really.) 

Seriously, though. The two dishes featured here make the most out of farm- or garden-fresh ingredients and they can be prepped in the time it takes to boil the pasta water. It doesn't get fresher or easier than that!

Our first "simple end-of-summer pasta" is our take on Caprese salad, but in pasta form. It was inspired by a cheese made by Meadowstone Farm* of  Brooklyn, CT, and a pasta from Meriano's Bake Shoppe in Madison, CT, which is why we are calling it "Connecticut Caprese Pasta." Stracciatella (Italian for "little shreds") is fresh mozzarella that has been shredded then mixed with fresh cream. It's soft, delicate, and delightfully creamy. In this recipe, we mixed Meriano's tomato-basil infused linguine with Meadowstone's cheese, and our own chopped basil and chopped garden tomatoes. Voila! Dinner in about 15 minutes. Using the tomato-basil pasta added so much flavor, so try it if you can.

Connecticut Caprese Pasta

Ingredients:

1 pound pasta (we used tomato-basil linguine)

2 cups chopped garden tomatoes

8-10 basil leaves 

1 package stracciatella cheese (or burrata or fresh mozzarella chopped into bite-sized pieces)

kosher salt and freshly ground black pepper, to taste

Set water over heat to boil pasta. While it is getting hot, chop tomatoes and basil; set aside. When water is boiling, cook pasta according to package directions. Drain pasta when ready and fold in chopped tomatoes and basil. Then fold in the cheese and season to taste.

*Also, check out this gorgeous salad we made with Meadowstone Farm's burrata. 

Our second "simple end-of-summer pasta" is one we made out of sheer laziness. We looked around one weeknight shortly after school began and realized that it was dinner time and we didn't have much to work with. A yellow squash donated to us by the neighbors (thanks, Whits), some sliced prosciutto from a Portuguese shop brought over by Amy's mom, some shredded parmesan that was in the cheese drawer, and whatever was in our garden. Okay, maybe it was time to go grocery shopping. And, this is probably why we have cats and not kids. But we did have pasta in the pantry (see above), so, we give you our strange little take on alfredo:

School Just Started Summer Squash Pasta

Ingredients:

1 pound pasta (we used thick spaghetti)

1 tablespoon bacon grease (don't judge us) (use olive oil if you must)

1 yellow squash (or zucchini), cut into "batons"

4-6 slices prosciutto, cut into thin strips

6-10 cherry tomatoes

1 clove garlic, thinly sliced

a handful of fresh parsley, chopped

1/4 cup chicken broth

1/4 cup half and half (or milk, or light cream, some dairy product)

1/4 cup shredded parmesan cheese

kosher salt and freshly ground black pepper, to taste

Set water over heat to boil pasta. While it is getting hot, heat bacon grease in a large skillet over medium heat. Add squash, prosciutto, tomatoes and garlic, and cook until tender and fragrant. Add parsley and chicken broth, and cook 3-4 minutes. Add half and half and allow to simmer for 3-4 minutes. Add parmesan and cook, stirring thoroughly, until slightly thickened. Cook pasta according to package directions, and drain. Toss pasta with sauce and season to taste with salt and pepper.

Burrata Salad with Strawberries, Basil and Marcona Almonds

Beautiful burrata. A gorgeous little pouch of fresh mozzarella enveloping a soft, tender creamy center. A rich buttery flavor with a touch of milkiness. Wonderful when balanced with sweet strawberries, bright basil and crunchy almonds. We found burrata at the farmers' market and made this amazing salad, perfect for two to share as an appetizer, or one to have for lunch. If you can't find burrata, use fresh mozzarella instead. 

Burrata Salad with Strawberries, Basil and Marcona Almonds

2 balls burrata cheese

4 strawberries, hulled and slices

4 basil leaves, chiffonade

6 Marcona almonds, roughly chopped

extra virgin olive oil and balsamic glaze, to taste

freshly ground black pepper, to taste

Arrange cheese and strawberries in a dish. Sprinkle with basil and almonds, then drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.

Note: This burrata came from Meadowstone Farm, Brooklyn, CT. 

Motorino Pizza, New York City

A few weeks ago, we found ourselves wandering around New York's East Village. We made our way through the maze of the subway system in order to visit Obscura, the antiques store featured on the fantastically creepy Discovery Channel's show "Oddities," and to see what else could be found in this particularly eccentric little neighborhood.

After a few hours (and one slightly twisted ankle) we decided to stop for lunch, and this was when we discovered Motorino Pizza. The unassuming storefront led us into a narrow eatery with tin ceilings, stainless steel tables, and of course, an open view of the most important thing in the joint - the oven. Beer and wine were available, and the service was friendly and attentive. When we spotted the sign advertising the daily special (right), we knew we were in the right place.

Pizza is a big deal in New York, and this pizza certainly lives up to that reputation. We had never heard of Motorino before this, although a little after-visit research tells us both Rachel Ray and The New York Times love their pies. No doubt! This is wood-fired, Neapolitan-style pizza, with crust that is blisteringly crisp on the outside yet pillowy soft within. The mid-weekday special, in which we indulged, featured a big, beautiful, fresh green salad, dressed simply with a little balsamic and black pepper paired with a pizza for a mere $12. We each chose the soppressata picante, featuring tangy tomato, fior di latte (a cow's milk mozzarella), garlic, red pepper flakes, and plenty of soppressata (a spicy Italian cured dry salami). We couldn't believe the amount of food at such a bargain price (we could have split one pizza!), and would definitely recommend Motorino for a cheap NYC meal that is out of this world.

Pizza Fail

It sounded good. It was going to make us think of Italy in summer and the times we had fresh, juicy melon wrapped in paper-thin prosciutto. But we were going to put a spin on it. We were going to make it into a pizza. A pizza topped with bufala mozzarella, prosciutto and cantaloupe, then lightly drizzled with balsamic vinegar. 

How far we've fallen, and in only two days! This pizza was a total failure. Although we brushed the dough with olive oil, there was way too much water in the cheese and melon and all of it just soaked into the dough making it a soggy mess. And the prosciutto we bought was pre-sliced and...from Germany. Don't get us wrong, there's nothing wrong with Germany or its prosciutto, but not on this pizza. Because it was sliced thick, it was rubbery and very difficult to chew.

We won't bother giving you a recipe because, really, we don't want you trying this at home. But it sure sounded good. Didn't it?