Tubetti with Garden Tomato and Zucchini
Making Dinner
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The salad was made. Cucumber. Tomato. Green pepper. Red Onion.
The bread was sliced.
The wine and water, poured.
Garlic, red onion and a chili pepper fizzed in extra virgin olive oil, sending a swift telegram to my nose—dinner's drawing near.
Tubetti, measured out, swam in a shallow pot.
Roberto tipped a bit of booze (our white cooking wine) into the pan before scraping the zucchini off the cutting board.
I fumbled with soapy sponge, keeping up with dishes.
The retrieval of the small measuring cup served as a time marker. Roberto scraped the diced tomato into the pan. Sizzle.
My heart sang with happiness. Pasta eaten with a spoon!
A final check for salinity and doneness—
"I burned my tongue." He said.
No, I thought.
"Can you taste this? I won't be tasting anything tonight." He said.
I blew on the spoon, my hand cupped beneath—just in case. "It's delicious." I said.
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Tasters Recovered
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"This is really fresh." I said.
"I was just about to say the say thing." He said.
Tubetti- such a satisfying pasta shape. Especially, overwhelmingly because it can be eaten with a spoon!
ReplyDeleteI've never bought tubetti. They are so cute.
ReplyDeleteI love this--it's like the closest you could get to a soup this time of year--especially in this weather.
ReplyDeleteFirst of all, thank you for your comment on my lime olive oil greek yoghurt cake post.
ReplyDeleteSecondly, this tubetti with garden tomato and zucchini looks absolutely delicious! Yum! I'm making some pasta (with corn, avocado and lemon juice) for dinner now. :)