Monday, November 8, 2010

Tomato and olive pasta

Tonight we dined on Giuliano Hazan's tomato and olive pasta (cooked with garlic and parsley) from his magnificant 30 Minute Pasta. I think I am getting addicted to tomato pasta made with fresh tomatoes, it is so wonderfully fresh and light. And tasty.

If you have not bought this book, you should - regardless of what other books you own.

We're having some baked eggplant as a followup (slice it, lightly oil bottom of pan, place slices down, oil the top, salt generously, cook at 200 degrees for about 45 minutes or 55 from a cold oven).

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