B'WANA CALLED THIS DISH THE BEST OF THE SUMMER. HOPE YOU THINK THE SAME. I FOUND SOME FABULOUSLY FLORAL, LUSCIOUSLY RIPE WHITE NECTARINES AND THOUGHT THEY WOULD MAKE A PERFECT CHOICE FOR AN EASY, QUICK LATE SUMMER DINNER:
1LB PASTA OF YOUR CHOICE
1/4C OLIVE OIL
1 MEDIUM ONION CHOPPED ( WHERE GLASSES TO AVOID CRYING or have yourself a good cry with a glass of wine to make you feel better)
4 OZ PANCETTA
3 WHITE NECTARINES CUT INTO EIGHTS
SALT & PEPPER TO TASTE
I/2 BUNCH ITALIAN PARSLEY OR MINT
IN A LARGE STOCK POT FILLED WITH WATER, BRING IT TO BOIL ( PLEASE ADD 1t SALT)
MEAN WHILE IN A SKILLET ADD 3T OLIVE OIL AND HEAT. WHEN OIL IS HOT ADD THE CHOPPED ONIONS (SALT & PEPPER TO TASTE) AND COOK 3 TO 4 MINUTES, UNTIL SOFT.
WHEN THE WATER COMES TO A ROLLING BOIL ADD THE PASTA AND COOK TO AL DENTE (SUGGESTED ON THE BOX, I USUALLY COOK MY PASTA ONE MINUTE LESS THAN WHAT THE BOX SUGGESTS)
WHILE THE PASTA IS COOKING AND THE ONIONS HAVE BEEN COOKING 3 TO 4 MINUTES ADD THE CHOPPED PANCETTA AND COOK ANOTHER ONE TO TWO MINUTES ( WHILE COOKING SLICE THE NECTARINES)
ADD THE NECTARINE ( SALT & PEPPER TO TASTE) AND COOK AN ADDITION TWO MINUTES.
ADD CHOPPED PARSLEY OR MINT. LOWER HEAT TO A SIMMER
WHEN PASTA HAS COOKED, TASTE IF PERFECT DRAIN. ADD 1T OLIVE OIL, AND THEN TOSS, TOSS, TOSS WITH NECTARINE, PANCETTA "DRESSING"
SERVE 4 FOR A MAIN DISH AND ENJOY
ALTERNATE CHOICE
4 6 oz HALIBUT FILLETS
1T OLIVE OIL
SALT & PEPPER
500 DEGREE OVEN
ROAST HALIBUT ON LIPPED COOKIE SHEET (LINED WITH TINFOIL AND BRUSHED WITH OLIVE OIL AND SEASONED WITH SALT AND PEPPER FOR ABOUT 7 MINUTES OR UNTIL FULLY COOKED
PLATE FISH AND SPOON PANCETTA/NECTARINE SAUCE OF THE FISH
SERVE.
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| ONIONS COOKING JUST RIGHT |
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| THE ONIONS, PANCETTA & NECTARINES JUST BEFORE ADDING THE CHOPPED MINT |
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| TOSSED WITH THE PASTA AND READY TO EAT, OH NO I FORGOT TO ADD THE CHOPPED MINT JUST TESTING YOU IF YOU NOTICED, WELL I JUST ADD IT NOW AND EAT UP..... DELICIOUS WAS THE ANNOUNCEMENT AT MY HOUSE, I'M SURE IT WILL BE AT YOURS AS WELL |
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