It’s summer – hot and humid with highs in the 90s most days. If you’re craving some pasta, but can’t quite stomach a steaming plate of heavy red, meat sauce and spaghetti, you’re in luck. NPR has some delicious-looking summer pasta recipes to help take the heat off.
Domenica Marchetti, author of several cookbooks including The Glorious Pasta of Italy utilizes the fresh veggies and herbs of the season in recipes like BLT Bucatini, Fusilli With Fresh Herbs And Chopped Olives, Cavatappi Alla Siciliana, and Linguine With Slow-Cooked Zucchini, Basil And Cream (pictured above).
Find the full article and recipes here and we share a few of her tips below.
Summer Pasta Tips
- Be sure to cut vegetables, such as eggplant or zucchini, into bite-size pieces so that they will cook uniformly and mix well with pasta.
- Don’t undercook the vegetables. Pasta with summer vegetables is not the same as pasta salad. Vegetables that are undercooked will not absorb oil, tomatoes, or pasta water and will not be the right consistency to properly meld with and flavor the noodles.
- Don’t forget summer herbs. Fresh basil, mint, thyme and oregano are just a few of summer’s prolific herbs. They enhance the flavor of summer vegetables and are delicious tossed with pasta.
- Add cheese. Almost all summer vegetables pair beautifully with Italian cheeses such as Parmigiano-Reggiano and pecorino romano, so don’t forget to add a generous sprinkle of grated cheese as you are tossing your pasta and vegetables together.
More from WFAEats | Recipe for Veggie Ricotta Pasta (pictured below)