Skip to content

Tomato, Zucchini Pasta with Basil Olive Oil

July 22, 2009

PICT0787PICT0790

  • 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?

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: