how to eat well while using as little heat as possible

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.
Gremolada

zest of 2 lemons
zest of 1 orange
1 1/2 tbsp lemon juice
6 cloves garlic, chopped
1/2 c parsley, chopped
salt
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?).