100% Serious: I eat spaghetti with a tomato/meat sauce between 8-12 times a week, every week. I've got a bunch of killer recipes for pasta that I've saved over the years. Here's a really, really good one:
Presidio Pasta
• 2 tbsp olive oil
• 1/4 cup diced garlic
• 4 boneless skinless chicken breasts, cut into strips
• 2 chilies poblanos, seeded and cut into matchsticks
• 3 plum tomatoes, seeded and diced
• 1/2 cup thinly sliced fresh basil, divided
• 3.5 oz chopped prosciutto
• 1 cup grated parmesan cheese, divided
Heat oil in a small skillet over medium heat. Add garlic and sauté until light golden brown, about 6 minutes. Do not burn. Strain oil into a glass measuring cup, reserve garlic. Break garlic apart when cooled.
Heat reserved oil in a heavy large skillet over medium high heat. Add chicken and sauté 5 minutes. Add chilies and sauté another 2 minutes. Add tomatoes, 1/4 cup basil, prosciutto, and half the garlic and sauté until the chicken is cooked through, about 1 minute.
Remove from the heat. Add 1/2 cup parmesan cheese and season with salt and pepper. Sprinkle with remaining basil and garlic.
Serve over pasta with the remaining parmesan cheese.
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“The fact that we live at the bottom of a deep gravity well,
on the surface of a gas covered planet going around a nuclear fireball 90 million miles away
and think this to be normal is obviously some indication of how skewed our perspective tends to be.”
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