Peter and I are avid fans of Gordon Ramsey’s shows, but as I’ve blogged before, the US version is just not the same as the UK version. I think the habit of giving the restaurants tens (or hundreds) of thousands in remodelling and equipment takes away the incentive to knuckle down and follow Ramsey’s advice, which is what the UK restaurants have to do. And now, I found a blog by writer Lee Stranahan which gives even more insight into the show. For instance, he interviewed the staff of Finn McCool’s the Irish pub in the Hamptons, and revealed a lot of the “drama” on the TV show was misleading at best, and contrived at worst. So I’m hooked on his blog, and now I find out he’s having a cookbook contest. All I have to do is post a recipe. So here’s one of my favorites: a simple vegetarian pasta recipe that tastes great hot or cold. It’s also delicious year-round (at least here in California), but it’s especially good when you can make it with tomatoes and herbs from your own garden, as I had it this summer.
2 lbs. tomatoes, halved and seeded and chopped
1 cup chopped white onions, white and green parts
8 oz. feta cheese, crumbled
6 Tbsp. chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 oz. short pasta, like penne, fusilli, or farfalle
Mix first 6 ingredients in a large bowl. Set aside. Cook pasta to your preference. Drain. Add hot pasta to tomato mixture and toss to coat. Serves 6-8 people.