Summertime and the Cookin’s Easy

Summertime and the livin’s easy
Fish are jumping and cotton is high
Oh your Daddy’s rich, Your mamas good looking
I said hush little baby Don’t you cry

Well, perhaps it’s not summer yet, but with the heat waves smoldering the country it certainly feels like that.  Within a month the country has transformed itself from the lush greenery of the winter to fields of yellowing vegetation competing for the last molecules of evaporating moisture.

As the temperatures creep up the last thing I want are heavy, slow cooked meals, heating the house unnecessarily. Now is the time for easy pasta dishes that are filling, tasty and versatile.

Pasta with Anchovy and Herbs

A glug (about 1/2 cup) of olive oil

2-3 cloves fresh garlic finely chopped

3-4 anchovies

1 teaspoon of Dijon mustard

Freshly ground pepper and salt

1 cup of parsley, chopped

1 cup of basil, chopped

100 grams grated goat cheese

500 grams dry spaghetti or other pasta (I recommend Barilla brand)

Add the anchovy and garlic and fry on low until the oil around the garlic begins to bubble. Mash the anchovy with the back of a fork.  Add the mustard and salt and spices. Remove from heat.

Prepare the pasta according to package directions. Drain.

Pour sauce over pasta and add the chopped herbs. Mix well. Serve with a sprinkle of cheese on top. Variations- add fresh oregano, chopped sun dried tomatoes, crumbled feta cheese.

Pasta with Fried Zucchini and Sage

8 zucchini, sliced

3-4 cloves fresh garlic, chopped

3-4 sprigs of sage

1/2 cup olive oil (I rarely measure this but just pour a “glug”)

100 grams grated goat cheese

Fry the zucchini slices and sage leaves in olive oil until golden, using two skillets if needed. Add the garlic and fry for a few more seconds.

Prepare the pasta according to package directions. Pour the sauce over pasta and top with grated goat cheese.