“No man is lonely eating spaghetti; it requires so much attention”.  ~Christopher Morley

copyright 2010, art of living,PrimaMedia,Inc/Maria Liberati

Cold Spaghetti..to warm the heart for a  summer evening  meal or lunch al fresco..or take  it with you to the office or the beach …healthy and inexpensive..so simple to make..

Pasta Al Fresco

1 lb of spaghetti

1 lb of cherry or grape tomatoes

3 tablespoons extra virgin olive oil

2 cloves minced garlic

small handful fresh basil leaves chopped

4 tablespoons Parmigiana-Reggiano cheese

pinch of salt and freshly ground pepper to taste

Wash and cut tomatoes in half, place in bowl, add in minced garlic, olive oil, toss gently, season with salt and pepper. Cook pasta according to package directions,drain and cool. Place in bowl with tomatoes, toss gently. Add in torn basil leaves and toss. Serve . Sprinkle freshly grated Parmigiana Reggiano cheese on top

Serve with chilled white wine..

Sept 9-12-Hudson Valley Wine Festival- Rhinebeck, NY, Dutchess County Fairgrounds, Maria Liberati & the Basic Art of Italian Cooking will take center stage to demo recipes from The Basic Art of Italian Cooking. For more info or to sponsor the appearance contact: info@marialiberati.com

For more recipes, get your copy of the book selected as the Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards- The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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Maria

www.marialiberati.com

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