The Last Summer Sleepover

Posted by on Aug 27, 2012 in Pasta | 0 comments

The Last Summer Sleepover

Labor Day is approaching and the first day of the new school year is taking its place on the September calendar.

While Madelynne sets the sun at beach parties, Julianna and Isabella are wrapping up summer vacation with back to back sleepovers.

MP and I got the Saturday slot.

We ate fresh peaches from the Farmers' Market.

We made lip balm...

and decorated the little pots.

After tasting chive blossoms

we harvested summers-end tomatoes warm from the vine.

Permanent teeth are sliding into place.

Early on Saturday I made 60 small individual desserts for an event.

–by dinnertime all of us yearned for a comfort food to savor on the patio.

Julianna volunteered to make a salad and dressing.

I put together Ina's Midnight Pasta

What do you make when you are too tired to cook?

Open my eyes to see the wonderful truths in your instructions.

Psalm 119:18

Spaghetti Aglio e Olio


  • Kosher salt
  • 1 lb dried spaghetti (Ina recommends: DeCecco)
  • 1/3 cup good olive oil
  • 8 large garlic cloves, cut into thin slivers
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup minced fresh parsley
  • 1 cup freshly grated Parmesan cheese, plus extra for serving
  • Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.


  1. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges – don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt and simmer for about 5 minutes, until the liquid is reduced by about a third.
  2. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan cheese and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
  3. source: Ina Garten, How Easy Is That?

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