It’s July careening into August and sticky as can be, and there’s a way to halve the amount of heat emanating from those burners. No, we haven’t figured out how to cook pasta using cold water, but we do know that you can avoid heat when it comes to tomato sauce. Depending on where in America you are, your favorite ruby-hued friend has just arrived at the farmer’s market. Italians have been “cooking” raw tomato sauce for ages, and we’re seeing it at restaurants and in magazines all over the place this summer. Here’s the recipe you need for those days when you want it all: peppery greens, a hit of vinegar, and all the sexy tomatoes you can get your paws on. Food writer, “Top Chef Masters” judge, and cookbook editor Francis Lam swears by it, and in the recipe below he will get you as fired up as he is (without firing up a pan) about tomatoes, pasta, and summer itself. Summer Tomato Pasta with Greens and Shaved Onion by Francis Lam, Serves 2-4, depending on how serious you are about tomatoes 2 ½ pounds of the ripest tomatoes you can find (a mix of varieties is really nice) 2 loose handfuls of tender young arugula or flavorful greens of your choice (about 2 cups, but whatever) ¼ cup shaved red onion or shallot, as thin as you can cut it 1 pound spaghetti or linguine Extra-virgin olive oil, to taste Salt and pepper, to taste Red wine vinegar, to taste (optional) Parmesan cheese, to taste (optional) Boil a gallon of water in a large pot, and make it taste salty (not unpleasantly salty, but distinctly salty).

Even from his own sickbed, Dr. Kent Brantly continues to put the well-being of others before his own.

Every Tuesday on Food52, Italian expat Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home. Today: Meet Puglia’s answer to Sicily’s cannoli: lemon- and ricotta-filled crêpes. \


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Psalm 18:28 


Isaiah 12:4 

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