I managed a half a day in the studio till my back gave out after bending over for 4 hours at the wheel touching up some of the slipped pots, scraping slip drips, etc., so I came in and spent time making some decorating notes and then got started on an early, pasta dinner. The gardening that I thought I'd do today has been put off since I really want to focus on the pots for the next few days, as well as doing the last bit of cooking for a while.
Tomorrow I'll use the mushrooms and steak and make a beef stroganoff. After that it will be some leftovers for two days and a couple of dinners out later in the week.
The pasta sauce I made tonight was interesting. It's a Giada de Laurentis recipe. The sauce is basically a couple of cups of cherry tomatoes mixed with 1/4 c washed and rinser capers and 1T olive oil, a teaspoon and a half of kosher salt and about 1/4 tsp fresh ground pepper (I also added a pinch of pepperonici (dried red chili flakes).tossed well, then topped with about a a cup and a quarter or so, of Italian bread crumbs and olive oil drizzled on top and baked in about an 8" square baking dish, at about a 350 -375F oven for about 30-25 minutes till the bread crumbs turn golden. After resting 5 minutest the whole thing in put on a pound of cooked tubular pasta, like ziti or rigatoni, mixed well, then tossed with 1 1/4 cups of fresh ground pecorino romano cheese, and the cooked pasta, and topped with some fine chopped fresh Italian parsley It was easy and tasty and made good use of all these cherry tomatoes we have. If you don't like the stronger taste of pecorino romano, you can use all parmesan or half parmesan and half pecorino romano.
I'm always looking for some new and interesting, and fairly quick and easy vegetarian recipes to add to our weekly menu and this one is a good choice. The capers and cheese give it a bit of a kick which is often lacking in vegetarian recipes; and pasta is always a comfort food for me.
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