Hey everyone, it’s been a while, but I’m finally moved and settled into my new place! The kitchen is awesome, so I’m looking forward to getting out recipes on a more regular schedule. Anyway, here’s one that I’ve had done for a while but haven’t had the chance to put up yet. Bon appétit!
Arriving on the strip in Summers can certainly be overwhelming to the unseasoned traveler. With so many five-star amenities, it is often difficult to decide what to do and where to go! If, however, you manage to pull yourself away from the glistening beaches and lavish department store, no vacation would be complete without reserving a table at the world renown: Restaurant Summers.
Although the menu is full of exotic entrees, the Pasta di Summers is a dish that’s been passed down since the rule of King Summers III in the 16th century, and certainly not one to be missed! It was an honor to be invited into the kitchen at such an elegant establishment to get a closer look at this edible piece of history.
If you’d like to give it a try in your own home, click ‘Continue Reading,’ below, and you can follow the recipe.
+ PASTA DI SUMMERS +
ITEMS
| Ingredient | Amount |
|---|---|
| Spaghetti | 8 oz |
| Cherry Tomatoes | 1 pint |
| Red Onion (sliced) | 1/4 each |
| Roasted Red Pepper | 1/2 cup |
| Tuna (in olive oil) | 1 jar (~ 7 oz) |
| Niçoise Olives | 1/4 cup |
| Capers | 1/4 cup |
| Anchovy Paste | 1 TBSP |
| Lemon Zest | 2 tsp |
WALKTHROUGH
- Slice cherry tomatoes lengthwise, and remove the hulls. Toss them slightly with olive oil, salt and pepper. Bake on a sheet tray in a 400F oven for about 10 minutes, or until they are tender
- In a sauté pan, sweat the red onion with a small amount of olive oil on low heat until it becomes somewhat translucent
- While the onions are sweating, you can start boiling the water for your pasta. Cook to al dente, then drain
- If using canned roasted red peppers, remove them from the can and give them a rough chop. Add all the remaining ingredients, plus the roasted tomatoes, to the pan with the onions (oil from the tuna is A-ok!)
- Cook the niçoise mix on medium high heat and add in the pasta. Toss to coat. Enjoy!
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you next week with an all new recipe!
