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.
whole wheat pasta
1/2 kilo plum or cherry tomatoes
3 cloves of garlic, roughly chopped
a handful of ripped basil leaves
salt and pepper
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.