Warm in the sun, crisp in the shade. A sunny Sunday in late November. I had just gotten home from the market. Milk, bread, eggs, and oranges. I made pancakes and coffee with warm milk. Perhaps it was the smell of butter on the griddle or the dark roast percolating...maybe it was the bright sun pushing its way through the bedroom shades. Whatever it was, it wasn't long before Roberto appeared.
We spent Sunday supper at home. Rare and practically last minute. We managed. We managed very well, indeed. Our fridge rewarded us with a bounty of leftovers and just enoughs to create a zucchini, mushroom, and mozzarella baked pasta. Even the pasta was leftovers and just enoughs. A nice mix of penne and rotini. 'Kitchen sink pasta' Roberto said.
While I milled the tomatoes for the sauce, Roberto threw the zucchini and mushrooms into a pan to sauté. Simply extra virgin olive oil, salt and pepper.
Roberto measured out the pasta
I diced the mozzarella.
Roberto stirred the sauce.
I pulled the baking dish from our kitchens underbelly and rinsed it for good measure.
Roberto filled the pasta pot with water.
I stirred the sauce.
It was a kitchen square dance.
We took one final taste of the sauce and pronounced it ready. The water at this point was boiling, so in went the pasta. It wouldn't be long. Just before al dente is what we were going for.
I turned on the oven, 375°.
When the pasta was ready, we drained and transferred to the baking dish which already held a nice layer of sauce. Roberto stirred well. I threw in the vegetables. Roberto added in more sauce. I threw in the cheese (mozzarella and parmesan). We topped with a sprinkling of parsley and fine breadcrumbs.
While the pasta baked, we readied the broccoli for secondi. A nice sauté of blanched florets in extra virgin olive oil with garlic slivers, salt and pepper. Eaten with warmed ciabatta.