Sunday, June 8, 2008
Strawberry Tomato Caprese Fusili
So, I was tempted to be introspective and brooding this afternoon, because I went from being in the warm embrace of my family, who were in for the week, to being all alone watching infomercials. But, I decided to shut up and eat. My aunt was in and cooked her little heart out and then some. So, there is plenty, more than plenty, of food in the house.
But, I was in the mood for something not Indian, fresh, unfried and raw. Can I have a more specific craving? Well, that is what happens when you have as special a palette as mine... My fridge is full of impulse purchases from Whole Foods and the farmer's market--the season's first strawberries, a shiny new basil plant, and local fresh mozzarella. I boiled just enough pasta for one serving (no space for leftovers), sliced some strawberries and tomatoes, added sea salt, fresh mozzarella, balsamic, basil and olive oil. 11 minutes to lunch.
As I love a blog roundup and enjoy Closet Cooking, I sent this over to Presto Pasta Nights created by Ruth at Once Upon a Feast and run by Kevin.