Although I’m sure we’d like to forget, many of us will probably have this unpardonable “recipe” tattooed on our branes forever. It’s called–incredibly appropriately–
Hot Cheese Mess. And it goes like this:
Boil some kind of pasta. Take some of the boiling water from the pasta and pour it into a bowl of leftover cheese from a cheese platter until the cheese gets all gooey. Drain the pasta and pour the cheese-water-mess all over the pasta. Yum.
I would like to help you forget this hot mess, dear readers. So, how about a cheesy pasta dish we that won’t make us throw up? Heck, I’ll even set the bar higher. How about a cheesy pasta dish we may enjoy ingesting?!!!!!!!
- 1 container oil-cured bocconcini in flavor of your choice
- 1/4-1/3 cup chopped fresh basil and/or Italian parsley
- 1 container cherry or grape tomatoes
- 16 oz. pasta of choice
- 2-3 cloves fresh garlic, finely chopped
Prepare pasta according to package directions. Preheat oven to 450. Toss the tomatoes, most of the garlic, a generous sprinkling of salt and pepper and a generous helping of oil poached from the bocconcini container together on a rimmed baking sheet. Roast for 15-25 minutes, until tomatoes wrinkle and begin to deflate.
Add to hot cooked pasta, along with the chopped, fresh herbs, drained bocconcini and remaining fresh garlic.
Serve it with a green salad, like this one:
It’s just cosmopolitan lettuce, spinach leaves, celery hearts, red onion and hothouse cukes with a lemon, garlic, olive oil, Parmesan vinaigrette.