RECIPE OF THE WEEK: Lotsa Pasta Edition

How have we not talked about pasta yet?
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Claire Lower
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How have we not talked about pasta yet?

Hey pretty people! It's Tuesday afternoon/evening (depending on your timezone) which means it's time for yet another installment of Recipe of the Week. Last week was perhaps my favorite ROTW ever. There were a ton of fantastic comments, and I really enjoyed reading about everyone's favorite regional dishes.

Things got a little tricky though, because the winning comment was deleted. This was not case of banning (I checked with the powers that be), so I think this person deleted her entire account. I will miss this person, as she contributed greatly to the ROTW community.

Farewell, friend.

Farewell, friend.

To honor her departure (and because I had already bought the ingredients for this recipe) I made a Jamie Sandwich. I don't have the original comment to share with you, but based on what I remember (and what I found on the internet) the "Jamie Sandwich" is an Albertan delicacy from Backstreet Eatery comprised of a pizza folded and filled with traditional sandwich accouterments. Here is how I made mine:

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Just so we're all on the same page, that's a pepperoni pizza with tomato slices, sharp cheddar cheese, green olives, diced cornichons, and chopped lettuce that had been lightly dressed in mayo. I folded it up and ate it.

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It was good. Like great bar food, but even better because I didn't have to leave my house.

This commenter was a winner of many trophies, and I guess this will be her last (unless she comes back; I hope she comes back). Until then:

and one more just because we're all thinking it anyway:

We must be moving on.

I don't know if it's the fact that it's starting to cool down or if it's just because I'm a human being with a mouth and a heart, but I have really been craving some pasta recently.

Butter pasta connoisseur. 

Butter pasta connoisseur. 

I'm obsessed with Marcella Hazan's tomato sauce with plain ol' spaghetti, but there's nothing wrong with even simpler preparations like cacio e peppe or a little bit of butter and parm (my cousin, pictured above, likes extra butter in hers). Let's not forget the baked pasta dishes either. 

Now that it's cool enough to turn on my oven again, I see baked ziti and lasagna in my future, and I am excited. What is your favorite pasta prep? Do you keep it simple or get super fancy? Do you make your own noodles? (I can't wait to get this cookbook, which is all about making pasta at home.)