The heat wave that descended on the city over the weekend pretty much guaranteed that there wasn't going to be a whole lot going on in my kitchen. In fact, there was very little going on throughout my apartment as all I could bring myself to do was sit on my fire escape drinking white wine with tons of ice as I basically just sweated it out. Sounds lovely, don't it. So instead here's a dish I made a few weeks ago. It's about as summer-y as you can get while still served warm. I took this recipe from Food & Wine's Pasta Book but changed it to my liking. Less citrus, more garlic...as if I would do any differently. Look at those nice plump cloves there awaiting their fate:
And looking at this, I bet this mixture would make a pretty good salad dressing too:
And the finished product. Not exactly the most beautiful dish, but trust me, perfect for the summer.
zest of 2 lemons
zest of 1 orange
1 1/2 tbsp lemon juice
6 cloves garlic, chopped
1/2 c parsley, chopped
1/2 c olive oil
Combine all ingredients. Cook pasta until al dente and toss with the mixture.
Easy as pie (though who ever said pie was easy?).