We've been on vacation in California for the past few weeks, enjoying some excellent pizza and unbelievable Chinese food. Our lovely home exchangers put away all of our lawn furniture before fleeing to the Philadelphia airport ahead of Irene, and we breezed back into town on Monday night, just a few hours after Sag Harbor had its power restored. What good timing! I hardly noticed evidence of a storm until I walked over to the IGA this morning and saw that they were out of everything refrigerated. They won't be getting deliveries until tomorrow. Thank goodness for Bette and Dale. I drove over to their farm stand (scary downed tree on Jermain Avenue!), bought some cherry tomatoes and salad greens, and made some pasta with raw tomato sauce for dinner. Here is the recipe:
Post-Hurricane Penne with Cherry Tomatoes, Garlic, and Basil
Serves 4
Salt
12 ounces penne
1 pint cherry tomatoes, quartered
1/2 cup pitted Kalamata olives, chopped
1 garlic clove, finely chopped
1/3 cup best-quality extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 cup basil leaves, roughly torn
1 ablespoon fresh oregano leaves
Ground black pepper
1. Bring a large pot of salted water to a boil. Cook the penne until just tender.
2. While the pasta is cooking, combine the cherry tomatoes, garlic, olive oil, vinegar, basil, and oregano in a large bowl. Toss with the hot pasta, season with salt and ground black pepper. Serve immediately.
Yes, def good timing. We just got our power and phone a little while ago.
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