Once when I was home from college for winter holidays, my mother served the most delicious green beans I’d ever tasted. I asked her what the sauce was. She laughed and said “butter.” Growing up in Los Angeles, I wasn’t raised eating butter. It’s not that we never had it in the house, but if we did it was for cooking. It was because a recipe called for it, not because anyone in our family ate buttered toast with jam. The other thing we never ate was bacon, proper pork bacon. I specify as I, like many children in Southern California, was raised on turkey bacon. Not until moving to London five years ago did bacon become part of my diet. I confess. I went a little pork crazy. That said, I still love the wholesome flavors of home. I genuinely enjoy the slight nuttiness of whole wheat and I love a light lunch especially as summer approaches. Below is a pasta recipe from my California days. I hope you enjoy it.
Ingredients:
whole wheat pasta
1/2 kilo plum or cherry tomatoes
3 cloves of garlic, roughly chopped
1 avocado
a handful of ripped basil leaves
olive oil
salt and pepper
Method:
Make your pasta according to the packet instructions.
Arrange the tomatoes in a single layer on a roasting dish. Rub them with olive oil and some salt. Place them under the broiler/grill until they start to blacken a bit.
Add the chopped garlic to the tomatoes and put back under the heat for no more than a minute.
Remove them from the broiler/grill and set aside.
Cut the avocado into chunks.
Smash the tomatoes with a fork. Season with salt and pepper to taste.
Add the tomatoes to the pasta. Mix thoroughly then add the avocado and basil.
I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…
Do whatever suits. Unless the instructions are technical, I always think of recipes as just a guideline. Nothing is set in stone.
This means yours is a flexible recipe. Kool.
Was going through your blog and juz loved Strawberry Rhubarb Crumble 🙂