Summer Pasta

Welcome to the Short Rib! For the first post I'd like to share a simple recipe that's perfect for the hot days of the summer. This is a pasta dish that can be served warm or cold and the leftovers are especially good after melding in the fridge over night. Consider this a basic plan with a lot of room for imagination. The possibilities are endless.

Orzo with Fresh Tomatoes, Chic Peas, and Feta Cheese
Total time: 20 minutes (really!)
Servings: 4-6

1/2 pound of orzo or other small pasta
3 large or 4 small tomatoes, ripe
1 can (14.5oz) chic peas (aka garbanzo beans)
Crumbled feta cheese
Olive oil (preferably virgin or extra-virgin)
salt

Fill a 5 quart pot (or something similar) halfway with water. Cover and bring to boil. Add pasta, stir immediately to prevent sticking, and turn the heat down to medium. While the water boils and the pasta cooks, cut up the tomatoes and add to a large bowl. It's really up to you how small or large to cut the tomatoes...either neat wedges or diced...I usually shoot for something in the middle. Include the juicy centers because they help coat the pasta. Next, drain and rinse the beans and then add those to the tomatoes. Add salt a few pinches at a time, to taste. You really must taste things or you'll never be able to figure out what your food is going to come out like. Same goes for the pasta, try a little as you think it's getting near done. Small shapes take about 10 minutes, but this always varies. Drain the pasta in a colander with very small holes to make sure the orzo doesn't slip through. A large strainer will work, too. Rise with a little cold water to stop the cooking process and to cool the pasta. Add the pasta to the bowl with the tomatoes and beans and immediately add olive oil and mix to prevent sticking. You can use any oil, but virgin or extra will add more flavor and you won't need as much. I used less than a quarter cup this last time. Add a little, mix, add a little, mix. Everything should be coated, but you don't want to end up with a puddle at the bottom. Taste! You should be able to taste the oil. Finally, mix in about 1/4 to 1/2 cup of feta. Again, this is really up to you. We like a lot of cheese. Eat now or chill for a while and eat later.

Feel free to tweak this as you go. Fresh herbs like basil are always great. This recipe also works really nicely with the addition of balsamic vinegar. One of my favorite variations is pasta, tomatoes, great northern beans (a type of white bean), oil, and balsamic. The northern beans tend to be less firm than other types of beans and lend a creaminess to the sauce. Get creative and change the vegetables, add chicken, try a new cheese. Other pastas that work great (and are easier to work with than orzo) are the classic italian soup pastas such as ditalini, tiny bow ties, and small shells.

Pre cheese-mixing. The pasta is ditalini.