The mission of NoTakeOut is to provide a complete menu, an express-line-friendly shopping list and a game plan to prepare a delicious, seasonal dinner. NoTakeOut goes beyond just a recipe by helping you buy and prepare an entire meal, not just a dish and have fun in the process.
1 bunch basil
1 bunch mint
1 bag arugula, preferably organic
1 pound ripe tomatoes
1 pound un-enriched pasta, such as farfalle (bow ties)
1 bottle capers
1 package pine nuts
1 package almonds
1 package walnuts
1 loaf good, crusty bread (try a ciabatta)
Fine or coarse sea salt
Extra virgin olive oil
Wine: a deep, rich cabernet sauvignon
Dessert: fresh fruit and ice cream
When you first walk in the door, fill a pasta pot two-thirds with water, add two tablespoons salt and put over high heat. If your capers are in salt, put three tablespoons in a bowl and cover with warm water.
Set out all the ingredients and tools you will need. Open the wine and let it breathe. Try doing the same.
Now its time to prep the ingredients. First pluck three cups of basil leaves, and about 10 mint leaves. Rinse and pat dry the arugula, and measure out 3/4 cup. Peel and 1 clove garlic. Measure out 1/3 cup almonds and 1/4 cup walnuts. Measure out 3 tablespoons pine nuts. Drain the capers if they're in brine and measure out three tablespoons. Core the tomatoes and grate a cup of the Parmigiano.
After all the ingredients are prepped, start cooking. Coarsely chop the nuts together. Put the capers on top of the nuts, and coarsely chop them. Put the basil, mint and arugula on top of the capers and nuts, and finely chop the greens.
Put all the chopped ingredients in a large bowl, and cover with seven tablespoons olive oil. Whisk everything together. Finely chop the tomatoes, and add to the bowl with their juices. Stir in the minced garlic clove. Add about 1/4 teaspoon salt. If the pasta water is boiling, add the pasta.
Set the table now.
Check the pasta. If it is al dente, drain it, saving some cooking liquid. Turn the pasta into the herb and nut sauce and toss, toss, toss. Season with salt and toss some more. If the pasta is dry, add some of the cooking liquid, one tablespoon at a time, until it is the way you like it (You'll probably want to add about 3 tablespoons cooking liquid).
Take the pasta, the Parmigiano, and the salad to the table, along with the bread. Don't forget the wine!
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