With this beautiful weather, try a refreshing and spicy twist to this classic dish…

What you will need:

• 5 vine ripe tomatoes
• 1 zucchini, cut in half and sliced very thin
• 1 can of sliced black olives
• 1/2 onion, finely diced
• 3 cloves of garlic, finely chopped
• 1 1/2 tablespoons of capers
• 12 fresh basil leaves (chiffonade – roll leaves together and slice)
• 1/3 cup of extra virgin olive oil
• 1/2 tablespoon of salt
• 1 teaspoon of cracked black pepper
• 1/2 tablespoon of red pepper flakes
• 1lb of bowtie pasta

Here’s what you do:

1. Cube tomatoes, retaining all juice
2. Cut zucchini in half lengthwise and slice into half moon thin slices
3. Add tomatoes, zucchini, sliced olives, diced onion, finely chopped garlic, capers, basil, salt, red pepper flakes, and black pepper into large mixing bowl and stir in olive oil
4. Cover and let sit at room temperature while you bring a pot of salted water to a boil
5. Cook bowtie until al dente (about 8 minutes)
6. Strain pasta and add to mixing bowl, stir and serve
7. Sprinkle on Parmesan or Romano cheese and garnish with fresh basil leaves

Post to comments and let us know how it turned out!

Spring is in the air! Enjoy this refreshing and tart recipe at your next gathering or with your family for a dinner on the patio…

What you will need:

• 4 cups of blueberries
• 1 cup of sugar
• 3 cups of freshly squeezed lemon juice
• 4 cups of cold water
• 1 cup of fresh mint leaves

Here’s what you do:

1. Place lemon juice, sugar, and water into a large pitcher
2. Place blueberries and the juice of 1/2 a lemon in a blender and puree
3. Using a metal sieve or strainer, strain blueberry mixture into pitcher with water, lemon juice, and sugar
4. Mix well
5. Tear mint leaves and stir into the blueberry lemonade
6. Pour over ice and garnish with a lemon slice and a mint leaf

Post a comment and let us know how it turned out!