Subject: Pasta with Garlic and Basil
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 21 2002 - 02:38:36 EDT
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FOOD FUNNY
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Thanks to reader Carl Frith for this one:
A blackjack dealer and a player with a thirteen count in his hand were
arguing about whether or not it was appropriate to tip the dealer.
The player said, "When I get bad cards, it's not the dealer's fault.
Accordingly, when I get good cards, the dealer obviously had nothing
to do with it, so why should I tip him?"
The dealer said, "When you eat out do you tip the waiter?"
"Yes."
"Well then, he serves you food, I'm serving you cards so you should
tip me."
"Okay, but, the waiter gives me what I ask for, so I'll take an
eight."
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TODAY'S RECIPE
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The great thing about pasta is that it goes well with just about
everything. And since the same can be said for garlic, the
combination is a natural.
Pasta with Garlic and Basil
1/4 cup (60 ml) extra-virgin olive oil
10 - 15 cloves garlic, peeled and lightly crushed
1/2 cup (125 ml) chopped prosciutto or
other salt-cured ham
6 - 8 plum tomatoes, cored and chopped
Salt and freshly ground pepper to taste
1 - 1 1/2 lbs (450 - 675 g) cut pasta such as penne, ziti,
or rigatoni, cooked according to the package directions
1 cup (250 ml) coarsely chopped fresh basil leaves
Freshly grated Parmesan cheese for garnish
Heat the oil in a pot large enough to hold the cooked pasta over
moderate heat. Saute the garlic and ham until the garlic is a deep
golden brown. Add the tomatoes, salt, and pepper and simmer covered
for 15 minutes. Drain the pasta when it is tender but firm (al dente)
and add to the sauce. Add the basil and toss the pasta in the sauce,
adding a little of the pasta water if the sauce is too dry. Serve
sprinkled with Parmesan cheese. Serves 4 to 6.
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