The pasta are the organic penne we buy at Trader Joe's. There was a recent scare on Facebook; a "friend" who lives in Los Angeles posted a query: what to use for pasta, now that TJ has dropped its organic pasta? But a recent shopping trip proved that our local TJ, at any rate, had no intention of dropping it.
I'm not sure, but my guess is that Cook browned some prosciutto in a little oil in the stainless-steel skillet, added chopped onions, then when all that was browned sufficiently stirred in a can of tomatoes. She always uses whole organic tomatoes, canned with no flavorings — no basil or anything else. She squeezes the tomatoes between her fingers into the skillet, presses in a clove or two of garlic, and lets things cook. Oh: and then a can of good tuna chunks, broken up a bit into bite-size pieces.
The penne are cooked al dente, of course, drained, and added to the sauce. The servings are garnished, as you see, with chopped parsley — fortunately the "Italian" broadleaf parsley has naturalized itself in many places next to the patio. Green salad; fruit.
photo: Jim Shere
Potatoes: small German butterball potatoes, halved, with unpeeled cloves of garlic and a dozen small young spring onions, in the grill basket, as you see
Asparagus: thin green stalks, peeled with a potato peeler, laid right on the grill
Sausages: the package said simply "Best Wurst," and had been brought a few days ago by a chef friend from Berkeley — Weisswurst, I suppose, and really delicious.
Green salad afterward, and chocolates for dessert (Thanks, Jim and Maria)
The sauce was just as two nights ago, of course, except for having deepened a bit in flavor in the intervening time, as sauces will do. Tonight I was more struck by the taste of the capers. Is lemon somewhere in the background? Wouldn't be surprised; the little Meyer tree is doing its springtime thing…