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Tomato, Zucchini Pasta with Basil Olive Oil

July 22, 2009


  • 2 squash sliced and quartered (I used one zucchini and one yellow squash for a little color variety)
  • 1 pint of cherry tomatoes sliced in half or quartered
  • olive oil for sautéing
  • salt and pepper
  • 1/2 lb angel hair spaghetti or pasta of your choice
  • basil olive oil

Mom and I attended a cooking class at my co-op last month. Actually, it was less of a cooking class and more of a tasting session but I had no objections to that. We sampled sheep and cow’s milk cheeses, several wines and flavored olive oils. I’ve never been a fan of flavored oils. They always brought to mind those “make your own Christmas present” projects with peppers and spices and odd floating bits stuffed into a decorative bottle filled with mystery oil. Their shelf life is questionable and their practical use even more so. How often do you reach for jalapeno pepper, orange, and anise olive oil?

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