Lately I’ve just been eating out of the garden & pantry, along with whatever my farmers from work and my mama gift me from their gardens. I don’t have a real recipe but I sautéed some thinly sliced fennel, zucchini, and shallot in a little olive oil and added two large thinly sliced garlic cloves, a spoon of fermented Calabrian chili and some capers. I added 1/2 stick of butter and sautéed it for a few minutes as my pasta finished. I added it to the pan with the veggies with some pasta water and turned it off and topped with Parmesan to help thicken the sauce. I do a variation of this with my green veggies depending on the time of year I like peppers, eggplant, corn, snap peas, etc. 🙂
1 Comment
Lately I’ve just been eating out of the garden & pantry, along with whatever my farmers from work and my mama gift me from their gardens. I don’t have a real recipe but I sautéed some thinly sliced fennel, zucchini, and shallot in a little olive oil and added two large thinly sliced garlic cloves, a spoon of fermented Calabrian chili and some capers. I added 1/2 stick of butter and sautéed it for a few minutes as my pasta finished. I added it to the pan with the veggies with some pasta water and turned it off and topped with Parmesan to help thicken the sauce. I do a variation of this with my green veggies depending on the time of year I like peppers, eggplant, corn, snap peas, etc. 🙂