Photo of the Week – 1/6/10 – Soul Food
Linguine with Butter, Parmesan, Sage
I made this very simple pasta dish on New Year’s Eve since we were going to a party later that night, but we needed a little something for dinner. This recipe comes from Mark Bittman’s “Kitchen Express” and words cannot describe how captivating I found this simple dish. Soul food, comfort food, call it what you wish, but it left me so satisfied that there was little to tempt me later at the party.
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Oh, does that look good! I once had a butter, cheese, sage sauce over pumpkin ravioli in the Metropolitan Museum of Art and it was to die for. I’ll bet yours was even better!
I couldn’t say. Pumpkin ravioli sound pretty awesome to me.
One of my favorite pasta sauces is garlic, olive oil, and capers.
I may have to try that combo. I love garlic and olive oil, but have never tossed in the capers. I know that would make it a hit with Louisa.