Lynne Rosetto Kasper, host of American Public Media's weekly food show The Splendid Table, had a weekly newsletter called the Weeknight Kitchen. Every Wednesday she (or some Public Radio staffer) sends out a email that contains a seasonal recipe, along with tips for adjusting it, dishes that would accompany it nicely and anecdotes from Rosetto Kasper about they first time she tasted this or that particular foodstuff.
Oftentimes I get the email, read it through and then delete it after realizing that I'd never make the recipe. However, the one that came out this week is simple, and hardly requires any cooking at all (just the boiling of some pasta). She just has you chop up fresh tomatoes, mix them with some seasonings and let them hang out for 30 minutes to 3 hours. The broken-down tomatoes get tossed with quickly cooked pasta and a grating of cheese and dinner (along side a green salad or some grilled zucchini) is done.
Lynne's full recipe is after the jump.
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