David Halberstam's "three-Bowler" Pasta,Tomatoes Carri

"a favorite of the late, great journalist and author"
 
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Ready In:
4hrs 35mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Halve the tomatoes and place in olive oil with garlic, oil, basil and pepper flakes for 4 hours Drain out the olive oil.
  • After marinading, fish out the garlic, chop and saute lightly in 1 T of the olive oil until lightly brown.
  • Cook the angel hair according to the directions on the box. Be careful not to overcook.
  • Drain pasta and then add the drained tomatoes.
  • Top with grated parmesan.
  • Top with the sauteed garlic.
  • Add more parmesan to taste, if desired.
  • This is especialy good if you mix one pint of red tomatoes with 1 pint of yellow ones.

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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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