So much for recipes. Last night I got home a little later than expected and didn’t want to devote hours to a stew I was hungry for NOW. Instead I poked around the fridge and whipped up a nice pasta with some inconspicuous bacon slipped in! (Although not so secretive to Zeke, his nose was UP).
Rosemary Zucchini & Yellow Squash Spaghetti
- 3 bacon strips
- 1 medium Zucchini
- 1 medium yellow squash
- 1 shallot
- 2 crush garlic cloves
- extra virgin olive oil
- 1 cup Freshly grated Parmigiano-Reggiano
- 3/4 pound spaghetti (cook a pound if serving 4 people).
- 2 fresh rosemary sprigs
- Bring salted pasta water to rolling boil.
- Heat pan over medium-high flame and cook bacon. Remove and blot with towels. Once dry, cut up bacon into small pieces.
- Remove excess bacon grease and add 1 teaspoon butter. Sauté shallots with 1 crushed garlic clove.
- Once shallots are soft (be careful not to let the shallots or garlic burn) Chop zucchini & squash in quarters and sauté them together in pan. Salt and pepper.
- Add chopped rosemary and bacon bits to pan and sauté until medium soft.
- Cook pasta until al dente (8-9 minutes).
- Toss pasta with olive oil, salt, pepper, 1 uncooked crushed garlic clove and freshly grated cheese.
- Toss pasta with zucchini mixture and serve.
There’s always a cooking window time that I try to adhere to. While I love having long dinners out, I like to keep the time consistent at home. Who likes washing dishes at ten? Some people make fun of me for this, calling me someone that doesn’t make dinner but supper. Up until I was 20, I said supper. For some reason New Yorkers seem put off by the word “supper.” My mother, who grew up in Staten Island when it was still very much farmland, always said supper. Supper evokes sincerity. Dinner risks the insincerity of being an “affair” or “event.” Perhaps “supper” sounds too homely and unsophisticated for the city folk. What kind of hyper-intellectualism exists at supper? That kind of talk only surfaces after nine. Fools.