Monday, August 24, 2009


Pan fried tilapia with chili lime marinade
Spaghetti estivi (recipe in the comments)
Salad with cherry tomatoes, onions, and chives

Hot tea
Various chocolates and cookies
My dad and stepmother arrived today and so we're making a simple, but summer-y dinner. The main dish is a simple fish preparation, but the real star here is the side dish. Spaghetti estivi is a chilled tomato salad that you toss with freshly cooked hot pasta. The temperature contrast is great! This dish is really only good with very fresh tomatoes and basil - the perfect late summer meal. Pan fried fish is simple (see June 15, 2008) and we embellished a little with a marinade in lime juice, chili flakes, and a bit of canola oil before doing the fry prep. The whole meal was enjoyed by all.

Prep Notes
Difficulty: Easy
Chopping: Tomatoes, scallions, basil, onions, chives
Time: 30 minutes to make the tomatoes salad, chilling time, 30 minutes for the rest
Make ahead: It's necessary for the salad.

J: "Fresh tomatoes define summer."
M: "Go James Beard!"

1 comment:

J said...

Spaghetti Estivi – James Beard (with additions by M & J)
Serves 3 as a main, 4-6 as a side

Note: You must chill the tomato salad

5 large or 7 small tomatoes, seeds removed (a grapefruit spoon works well) and diced
7 scallions, thinly chopped
10 sprigs of basil, heavy stems removed and minced
3 T extra virgin olive oil
5 T red wine vinegar
¾ t salt
½ - 1 t pepper

½ - 1 lb thin pasta (spaghettini or the like) – use ½ lb as a side dish and 1 lb as a main course

Combine tomatoes, scallions, and basil in a large serving bowl. Mix oil, vinegar, salt and pepper in a small jar and shake well. Sprinkle onto tomatoes and gently combine. Chill well.

Cook pasta and drain well. Toss hot pasta with cold salad. Taste for salt, pepper, and vinegar and serve immediately.