Frequent topics of conversation these days include what city we want to go to next, as based on a mini obsession with the show Street Food Around the World (despite its relentlessly annoying host), and Coffee.
Daniel recently purchased an AeroPress, which, he’ll be the first to tell you, has Changed His Life. Gone are the days of multiple daily visits to our local coffee shop, here to stay are the sink-full of coffee mugs and multiple bags of not-quite-enough-for-a-coffee-but-too-much-to-throw-away beans. I love the eagerness with which I am offered a cup in the morning (or in the afternoon, during dinner, right before bed, immediately after I get out of a shower…).
As a barista, I am around coffee more than I care to admit. The longer I’ve worked around coffee the less appealing it has become. (Less true the summer I worked at Cold Stone in high school.) The less I drink it, the more my “good coffee” guard slips down–I appreciate a bottomless diner mug as much as our fancy, single source, perfectly calibrated brew. Although I’ve always loved the smell and taste, coffee has held less joy for me. Until Now. Until Aeropress. I’m fancy again.
And nothing says “I do love a good cup of coffee!” like smoked cheese, amiright?! One of our favorite post-rehearsal habits is the long walk to Chelsea Market. I’m pretty good at battling the tourists and beelining to my favorite haunts, which right now means Buon Italia. Their dried pasta section elicited girlish giggles (from both of us) and the cheese section kept me enraptured for a good ten minutes (we also have them to thank for these fregola cuties). Although I couldn’t find the soft smoked ricotta I recently tried at BK Winery and have not stopped thinking about, the smoked scamorza was a dang good choice.
So! In summary: pasta, good; (smoked) cheese, good; coffee, also good. Keep it simple, let the ingredients Be The Best They Can Be.
Simple Pasta with Smoked Scamorza and Tomatoes
sorta adapted from Bon Appetit
¾ lb. pasta, more or less (12oz or so) (we used radiatore/organetti but any fun curvy shape would be good here)
4T olive oil
½ large onion, thinly sliced
1 pint cherry tomatoes (11 oz), halved (or quartered if larger)
1 large clove garlic, minced
½ c vermouth (or white wine!)
¾ c fresh basil leaves, sliced, plus extra for garnish
1 t dried oregano
1 t dried parsley (we used a “Tuscan herb blend” because we were out)
scant ½ c kalamata olives, chopped
7 mini balls smoked scamorza or smoked mozzarella (or use fresh, non-smoked!), sliced (about ½ c once sliced)
Preheat oven to 350 degrees.
Cook pasta according to package directions, erring on the side of al dente. Drain and set aside.
Meanwhile, heat olive oil in a large ovenproof saute pan. Add onion and cook for about 6 minutes, stirring frequently, until it starts to brown. Add cherry tomatoes; cook for 3 minutes. Next add garlic; cook for two more minutes.
Add vermouth and give everything a good stir. Scrape up any browned onions or tomatoey bits. Next, add basil, oregano, parsley, and olives and cook for about 4 minutes, stirring occasionally.
Taste sauce; season with s&p. Add cooked pasta to sauce and stir to coat evenly. Add half the scamorza and mix to incorporate. Top pasta with other half of scamorza and place in the oven for about 5 minutes, or until cheese gets melty.
Top with fresh basil, a drizzle of olive oil, and crack of black pepper.