BUCATINI WITH RED AND GREEN TOMATOES

Bucatini with Red and Green Tomatoes-0374

 

Every pasta shape is lovable, if only it finds the right sauce.  But deep down inside, we know whom we love best.  For me it’s bucatini.  Bucatini is what spaghetti would be if it had a gym membership, and the will to pump iron until it got the girl.  I’d slurp up a bowl of bucatini slicked with WD40 just to experiences its chewy satisfactions.  While bucatini is no match for sauces that require crampons and carabiners to hold them in place, ending up with leftover sauce in the bottom of the bowl hardly seems like the end of the world.  (Pass the bread, please.)  No fear of that this week.  New England tomatoes are gasping their last, with only a few red diehards and lots of green wannnabees still about.  Together they make a great sauce that tastes of the season.  Bucatini with Red and Green Tomatoes is the pasta to eat at the gate of fall.  Blink, and even the green tomatoes will be gone.

Stuffed Cabbage with Farro, Mushrooms and Chicken Livers

Stuffed Cabbage with Farro, Mushrooms and Chicken Livers-2-10930

For once I’m going to disagree with my wife (really, this is a first).  Stuffed Cabbage with Farro, Mushrooms and Chicken Livers may not be quick, but it is easy.  One foot in front of the other, that’s it, then before you know it, you’re done.  Hey, if you were part of the road-happy hoards who made the Bicycle Spring Rolls this past summer then stuffing your own cabbage leaves will be a snap.  Crowds will acclaim you umami king–or queen,your choice–because of the amazing thing that happens when tomato and liver and dried mushrooms meet, especially in a beautiful package.  There’s an olfactory tug of war in your brain as it tries to discern whether what you’re tasting is sweet or savory.  It doesn’t matter.  Trust me on this, it tastes good.