[vivaldirules]

Originally Posted by HomeInMyShoes

Love. Every good recipe has it. My recipe is fairly simple. slice some roma tomatoes in half length-wise in a bowl, roll up the pancetta and slice cross-wise add to the tomatos, slice some onions and add to the bowl, drizzle with olive oil, mix in some minced or crushed, or even just finely chopped garlic, salt and pepper to taste, mix it up and throw it in an oven proof pan at 400F for 35 minutes. Serve over pasta with some fresh grated parmesan, maybe a slice of garlic toast, and a nice glass of wine.

Yes!

Originally Posted by beppe

In summer, when the weather is hot, some time we have pasta (al dente) with raw ripe cherry tomatoes split in two or four, diced buffalo mozzarella (the fresh one, if it is not possible, forget it or just use what you have and that's it) and basil leafs teared by hand. There is no real need for oil or butter, as the juice of the tomatoes makes the pasta slippery by itself. Of course with the fat it becomes even better. Spaghetti is the best for it. Speed is the secret. In putting it up, at least. But also in eating it. Very tasty.

My trick is to mix the spaghetti with the tomatoes, put them in the plates and add the cubes of cheese on top, after. So they do not melt too much and the pasta remains warmer. In some places they mix the tomatoes and the pasta in a pan over the fire. I think it is a cheap trick. I like mine better.

Why tearing the basil? If you cut it with a knife it darkens and looses some.

Yes! Yes!

Originally Posted by HomeInMyShoes

Summer is the time for FISH TACOS!!! With some fresh gaucamole to start and some red rice on the side.

I spy four ripe avocados in the kitchen.

Yes! Yes! Yes! and Yes!