I love watching food game shows; when people who have staked their reputation on cooking well are challenged to up their game in a public setting, they layer ingredients and flavors and techniques in ways I can’t even imagine. One of the specific things I’ve noticed lately is the tendency to layer sauces: one to dress the bottom of the plate, a second atop the entrée, and a third on the accompaniment. And that new way of thinking inspired the most amazing pasta dish I’ve eaten this year.
First, grill some vegetables.
Sift your CSA share or home garden harvest and pull out three summer onions, a head of new garlic, and six gorgeous peppers. Wrap the garlic in a foil packet, and toss all of the veggies onto the grill. Turn as needed, and when the peppers are cooked through and the onions have some char marks, remove them all to a bowl and head inside to your range. (Unless you have a fabulous outdoor cooktop, in which case you can just move along your gorgeous outdoor kitchen and keep working. But don’t tell me; I’m working to curb my envy.)
Second, make the pasta and a lemon butter sauce.
Throw the fettuccine in a pot of salted boiling water, and toss four tablespoons of butter into a skillet over medium heat. When the butter melts, add a peeled, whole clove of garlic, three gluts of chicken stock or white wine, and the zest and juice of a large, ripe lemon. Simmer, whisking regularly, for 7 to 10 minutes until the sauce thickens, beautifully emulsified and fragrant. Discard the garlic, then toss your drained pasta into the sauce, turning it to coat. Your pasta will be glossy and beautiful, and you will want to dive into it with your bare hands. Resist temptation!
Turn those grilled vegetables into a sauce of their very own.
Cut away the blackened edges of garlic, and squeeze four of the paste-consistency garlic cloves into another skillet with a tablespoon of olive oil. Peel and seed two fist-sized peppers, and dice them and one of the onions, and add them to the skillet. Roughly chop three beautifully ripe tomatoes into the skillet; season liberally with salt, pepper, and herbs like basil, oregano, and marjoram. Cook over medium high heat, stirring frequently, just until the vegetable juices come together and bubble.
Prepare your plates.
Pull warm plates from your oven, and divide the lemony fettuccine between them. Spoon the vegetable sauce over the top liberally – you simply can’t be too heavy handed. If you can’t live without cheese on your pasta add a little freshly grated Parmesan – but keep it light so you don’t miss out on the silky texture of the buttered pasta.
Sit at the table with your napkin readily at hand, and twirl the lemon-butter-soaked pasta through the glorious vegetables. Every bite tastes like a languid summer afternoon, bursting with the richness of fresh-from-the garden veggies and the velvety, sunshine-brightness of lemon.
Reserve the remaining grilled vegetables so you can make this again tomorrow, and the day after, and the day after. Sun-warmed tomatoes were made for this!
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