Tonight we sleep at Camp 5 in the Grand Canyon, maybe a nice sandy beach, next to a gentle riffle in the river for good sleeping and sound effect. We are far from civilization now and the computer I used to type this bIogpost is unplugged and forgotten. How great that I can offer you a recipe, composed as a draft and set to be posted on this day.
I was handed this recipe as part of the trip menu, so I have no idea who Olga is or where the recipe came from. I do know that my team, composed of trip leader Harrison, Robbie and me, is responsible for cooking for all 16 of us this night. I am not perfectly sure if we’ll have any fresh lettuce left for salad, but last week I bought 5 fine-quality chocolate bars at Whole Foods for dessert. They are packed with everything we need for the meal. This time of year our Ranui CSA box often contains heirloom tomatoes and bright fresh basil, which Olga’s recipe calls for, but knowing that we would be operating out of coolers in 100 + degrees F, we packed purchased pesto and canned tomatoes. I know it will taste as wonderful as Olga’s after an exciting and relaxing day on the river.
Olga’s Tomato Basil Pasta
Mix together and allow to marinate overnight:
¼ cup fresh basil leaves, coarsely chopped
½ cup extra virgin olive oil
1 cup fresh tomatoes, diced
2 cloves garlic, minced
Shortly before dinner:
Generously salt a large pot of boiling water to the point that is tastes like a soup. Add the pasta and cook as directed. Add the salt and pepper to the basil and tomatoes. When the pasta is tender to the tongue drain it completely and toss with the basil and tomato mixture. Sprinkle with the Parmesan cheese and serve immediately.
1 teaspoon salt
¼ teaspoon black pepper
1 pound angel hair pasta
1 cup grated Parmesan cheese
Makes about 4 servings.