Since Nora Ephron’s death I’ve been reading a lot of her work. I started with her novel, “Heartburn,” which was turned into a movie. In the novel, she gives several recipes because the main character in the novel is a cook; does cooking shows and writes cookbooks.
One of the recipes was for Linguini Alla Cecca. The ingredients were simple and it sounded delicious so of course I had to give it a try.
Just a day before I tried the recipe, a co-worker brought in some fresh home-grown giant tomatoes. Perfect! It was exactly what I needed for the recipe. The directions called for me to boil water and place the tomatoes (whole) in the boiling water for one minute. Look, I am so-not a cook so I was thinking, “What the heck is that supposed to do?” I found out when I took them out precisely after of one minute of boiling. The recipe called for me to peel the skin off the tomatoes and boiling them in water for one minute did the trick. The skin came right off. I was totally amazed. Seriously, I couldn’t get over it. Apparently I am also easily amused.
The ingredients were simple; tomatoes, fresh basil, garlic, olive oil, linguini, salt, and red pepper flakes. It’s fairly easy to figure out how to prepare the ingredients. Nora tells us this is a great dish for summertime and let me tell you, she was right. I thought it might be too heavy for summer, because of the pasta, but it was light and refreshing.
Fresh basil, chopped. Yum. Toss this in with the rest of the ingredients, minus the pasta for now, and refrigerate for an hour or so. Then when you are ready to eat, prepare the pasta, drain, and then mix with the cold tomato/basil mixture and serve immediately.
The finished product served with toasted garlic bread. Oh man, it was soooooo good.
Nora Ephron’s novel Heartburn on Barnes & Noble. She has more recipes listed in the novel. She also talks about mashed potatoes. Oh my goodness, does she talk about mashed potatoes. I love her for just that alone. Thank you Nora Ephron.