Thursday, July 17, 2008

Linguini al Pomodoro

Where is the heat that is, in France, supposed to accompany summer?

I had a really nice dinner last night with some of my childhood friends near Paris and we had to turn the patio heater on. And of course the conversation at this point focused on the ugly summer (?) weather the region had been plagued with. As it turns out, this is all because of last year's 13 moons.

If you check your calendars from 2007, you will notice that there actually were 13 full moons. And according to the local beliefs, we are doomed for the next three to four years... nothing but mediocre and gloomy summers.

But let it not darken our spirits and let summer meals brighten our evenings!!!

This pasta recipe is just what you need.

Linguini al Pomodoro

15 ripe Tomatoes
3 Limes
1 bunch Cilantro, chopped
3 cloves Garlic, chopped very fine
1/2 cup Olive Oil
1/2 tsp Hot Sauce
Salt to taste
2 lbs of fresh linguini, or other long pasta

In a medium saucepan, bring some water to boil. Dip the tomatoes, a few at a time, into the water for about 15 seconds, to blanch them. Then peel of the skin and, with a sharp knife, chop the tomatoes into real small chunks.

Combine the chopped tomatoes, the juice of the limes, the chopped garlic, the chopped cilantro, the olive oil and the hot sauce in a salad bowl. Season with salt to taste. Refrigerate for a few hours to let the flavors develop.

Cook the pasta according to package directions. Serve the sauce over the hot pasta and enjoy!

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