When the salted water is spitting hot, toss in the pasta. As it goes around and upside down bubbling, entertain yourself as you confetti a porcelain bowl with the following friends…
Purplish black olives, sun-dried tomatoes, roasted pine nuts, crumbled Greek feta, kisses of garlic, coarsely grounded pepper…swirl several golden ribbons of olive oil…then add a handful of aroma by running outside and picking fresh basil leaves. Let the flavors intermingle and chat each other up, as you spread out a blanket under the full moon with Puccini.
Your heart a flutter, toss the orzo pasta al dente with the colorful, collected, edibles. Cling your glass of vintage Syrah with the enchanted moonbeam, and enjoy a pungent mouthful of delight!
photo: Pasta made with affection by my first cousin Linda…chez elle in San Francisco, this is one of my many favorites. Dill bread and Clam pasta are my others.
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