PASTA! One of my favorites. We had a few leftover jalapenos from prior dinners and husband thought, hey, jalapeno pasta! I thought hey, that sounds like a fun thing, until I realized, later, that when you puree jalapenos, you basically make liquid pepper spray and aerosolize a little bit of it into the air when using the stick blender. Suddenly, it was not such a fun thing. However, already having the jalapeno puree in progress, I soldiered on and finished the pasta which did lend a nice spice to the dinner. Not something I’d do again (I learned my lesson the hard way). The sauce was made from local tomatoes in a gigantic batch along with peppers and onions. The plate was completed with pork Italian sausage. It’s a pretty basic, classic sort of meal, but this is comfort food to me, coming from an Italian background. Add that now almost mandatory tomatoes and cucumbers salad and a glass of wine and that’s a meal!
Ingredients:
Tomatoes Full Circle CSA
Cucumber – My Garden
Flour Mill at Anslema, Whole Wheat Pastry Flour
Jalapenos – Charlestown Farm
Tomatoes – Clover Hill Farm
Peppers – Clover Hill Farm
Onions – Clover Hill Farm
Wine – Chaddsford Winery, Proprietors Reserve
Non Local – homemade vinegar, salt, pepper, olive oil