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From: minow@decvax.UUCP (Martin Minow)
Newsgroups: net.cooks
Subject: Pasta Primavera (Summer Food)
Message-ID: <87@decvax.UUCP>
Date: Sun, 9-Jun-85 12:02:02 EDT
Article-I.D.: decvax.87
Posted: Sun Jun  9 12:02:02 1985
Date-Received: Sun, 16-Jun-85 08:27:58 EDT
References: <554@hlwpc.UUCP> <485@hou2g.UUCP> <475@rtech.UUCP>
Reply-To: minow@decvax.UUCP (Martin minow)
Organization: DEC - ULTRIX Engineering Group
Lines: 18

Jeff Lichtman @rtech posted a recipe for a spaghetti recipe
with raw tomatoes and fresh basil which is very similar to
one of my summer carbo-loading standby's.  My recipe came
from a mini-cookbook (48 pages) called "Sauces Made While
the Pasta Cooks" by William Edman Massee (ISBN 0-941034-27-5).

In addition to basil, I generally add some chopped italian
(flat) parsley and/or chopped scallions.  My technique is
slightly different -- when the spaghetti is almost cooked,
I drain it and return it to the pot with a chunk of butter,
putting it back on the stove (heat turned down) to steam off.
I add the tomatoe/basil/oil/garlic/whathaveyou mixture, stirring
it quickly until I can smell the garlic (20-30 seconds), then serve.

Goes well with beer.

Martin Minow
decvax!minow