Garganelli

Yesterday, I planned to make a batch of bread n butters and dills. (Pictures of those forthcoming.) Because of the work involved in canning alone, I wanted to do something easy for dinner.

For a starter, eaten standing up in the kitchen: zucchini blossoms from Indian Ridge.

Last time, I had the heat much higher and they were crispier, which I liked. Though I felt that I was truly able to get the full zucchini taste this time. Either way, I forgot the paper towel underneath on the plate and I felt they were a bit oily.

For the pasta, we decided on Storico Fresco's garganelli, which we picked up a couple weeks ago. I was surprised that the directions called for the pasta to go in a full on boil for 5-6 minutes. I lowered the heat a bit after it reached a boil, and let it go only 4 1/2 min but it was still pretty soft.

We appear to be out of bolognese and I felt that the nonna's sauce that we keep would be too thin for the likes of garganelli. We had just picked up some mild Italian sausage from Pine Street, so I defrosted it, put in about a 1/2 lb, then added sliced Burge onions, sliced Riverview garlic, and what was left from my last batch of sauce.

Saute. Add lots of pasta water to give depth and thin it out.

Add overcooked pasta. Stir. Consume. Lay on couch.