Monday, April 23, 2012
My friend Juni once told me she always brings a main dish to a potluck, because there are never enough. At the time, I didn't yet have children, and I couldn't see what would be so bad about having an all-dessert potluck, if that's all people brought. Now, I get it, and I always bring something we can have for our meal whenever we attend a potluck. In those circumstances, Abbott always asks me what I made, and only puts that on his plate, plus a dessert.
Marcella Rosene calls this the "basic black dress" of pasta salads; it really is. I make it all the time; it goes well with just about everything. It comes from a cookbook our friend Katie gave us as a wedding gift.
The House Pasta
adapted from Pasta & Co by Request by Marcella Rosene
1/2 cup extra virgin olive oil
1/4 cup cream
1 tablespoon dried basil and 1 tablespoon dried oregano OR dried or fresh herbs of your choice and to your taste
1/2 teaspoon Tabasco
1/4 teaspoon salt
3 cloves garlic, put through a garlic press
1/4 cup fresh lemon juice
1 pound dried pasta of your choice (if you're using fresh pasta, use up to 2 pounds)
1 cup freshly grated Romano cheese
In a large bowl, whisk together the olive oil, cream, herbs, Tabasco, salt, and garlic. Whisk in the lemon juice.
Cook the pasta in boiling salted water until tender. Rinse immediately under cold water and drain thoroughly.
Add the pasta to the olive oil mixture and toss until well coated. Add the Romano, and toss again. Top with freshly ground black pepper to taste.
This will keep well, refrigerated, for at least two days.
Yield: 8 to 9 cups