Thursday, April 30, 2015

Ed Food: Artichoke, Tomato, Prosciutto, and Olive Pasta

Artichoke, Tomato, Prosciutto, and Olive Sauce for Pasta
Thursday of our vacation week was a long but ultimately very successful day. We were back from Snowshoe to babysit Carter and we couldn't really take a day trip because my daughter Lillie was coming to town to be a princess in the Apple Blossom parade and we were to meet her at her hotel in mid-afternoon.

So, we tackled the garage. And what an undertaking that was. Over the years, it had become a general dumping ground: Ann's craft stuff, lots of old paint, old Boy Scout supplies from when Carter was a boy, and boxes and piles of my tools, just dropped in the garage post-divorce. In short, it was a mess. Long story short, it is now a functional, neat, organized, and useful space and we both feel much better for having bitten the bullet.

But it was hungry work and at some point during the day, Ann said to me, "Make me a pasta with artichokes." OK, so twist my arm. Two of my absolute favorite things together? So on our way back from seeing Lillie, we stopped at the neighborhood Food Lion, a generally horrid little store, and grabbed a can of artichoke hearts. I am shocked that they even had artichoke hearts, but pleasantly shocked.

There were a few grape tomatoes on the counter and scrounging in the refrigerator yielded some prosciutto, some olives, and garlic. And there you have it. Plain, simple, direct, and flavorful. I'd rather have this dish than all the foie gras and caviar in the world. This is Ed food.

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