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6.09.2008

49 degrees

Before I begin, I feel that a warning of sorts is in order. I understand that some of you people, especially the ones on the East Coast, are having a heat wave? Is that right? Well, if so, you might consider clicking away right now, because what I am about to say will have almost no relevance for you. Sorry.

That said, here goes. Today, June 9, it is 49 degrees and raining. I woke up and turned on the heat, got out my green wool socks, and now I am eating baked pasta.


Anybody still there? I’m not even sure I am, and I’m the one writing this thing. But I can tell you this for certain: the pasta is very tasty. Even though, at this time of year, I usually prefer to eat popsicles and strawberry shortcake.

We’re still on a Jamie Oliver kick around here. I think I’m in love. It doesn’t hurt that thumbing through Jamie’s Italy feels like sneaking, stowaway-style, into someone else’s summer vacation, which is something I would very much like to do right now. But even more than that, Jamie makes everything - the simplest spaghetti in a pot, the plainest bowl of greens, the most basic combination of pasta and tomato sauce and mozzarella - feel like something worth shouting from the roofs about.

Take, for example, baked pasta. When I was in high school, the cafeteria sometimes served it. (This, of course, was on the days when they weren’t serving creamed chipped beef, tuna noodle casserole, or turkey tetrazzini.) I don’t think I ever even tasted it. I didn’t see any need to. Baked pasta, for me, was Cafeteria Food, and that was that. But we have now made Jamie’s recipe, or a riff on it, two times in the past two weeks, and if this weather keeps up, we might even make it again. Like I said, I think I’m in love.

Baked pasta is, by definition, nothing fancy. It’s essentially just noodles with tomato sauce - which, in all fairness, you could technically eat on their own - layered in a pan with cheese and then baked. But there’s something so special about the way the cheese melts and bubbles, oozing into crevices here and there, and there’s also that lovely thing that happens to the top layer, the way it gets crispy and craggy, like the corner of a brownie. When baked pasta is good, it’s very good. And Jamie’s recipe is. It uses fresh mozzarella, for one thing, and a homemade tomato sauce, which - though it does splatter all over the stovetop and make a royal mess - is more than worth the trouble.


We first made it over Memorial Day weekend, and it gave us the most delicious leftovers. We hauled a Tupperware of it out to the Gorge that Monday, when we went to the Sasquatch Music Festival, and even at room temperature, with the smell of sunscreen and marijuana and stale beer hanging heavy on the air, it tasted absolutely terrific. If that isn’t high praise, I don’t know what is.

However
, for as good as it was, we did find ourselves wishing, just a little bit, that we had used Marcella Hazan’s tomato sauce instead. Jamie’s recipe had quite a bit more onion than we usually like, which made the tomato flavor less pure and tomatoey, and anyway, once you have eaten what we now simply call “Marcella Hazan Sauce,” or MHS, you have little patience for others. So this past Saturday night, we made baked pasta again, but this time, we used a double batch of MHS. We tweaked it just a little, cutting back on the butter and including some garlic and hot pepper flakes, and we upped the quantity of pasta too, so that we would have plenty of leftovers. The sauce takes a while to simmer, I have to admit, but while it does, you can take care of all sorts of important things, like opening a beer and playing some cards, or bitching about the next-door neighbor who dug a post hole for his new fence in the middle of your herb garden.

And then, when it’s all done, you have not only dinner, but also lunches, delicious warm lunches, for at least a few days. And when you live in Seattle and it’s early June, that means a lot.


Baked Pasta with Homemade Tomato Sauce and Fresh Mozzarella
Inspired by Jamie’s Italy

We like to use chiocciole for this, but you could use almost any smallish pasta shape.

2 (28-oz.) cans whole peeled plum tomatoes
5 Tbsp. unsalted butter
1 large yellow onion, peeled and halved
4 cloves garlic, peeled and smashed
1 to 2 pinches red pepper flakes
Salt
Red wine vinegar
1 ½ lb. small pasta, such as orecchiette, chiocciole, rigatoni, or ziti
¼ to 1/3 lb. parmesan cheese, grated
3 (~4 oz. each) balls fresh mozzarella
Fresh basil leaves

Dump the tomatoes with their juices into a large saucepan. Add the butter, onion, garlic, red pepper flakes, and a couple pinches of salt. Place over medium heat, and cook, stirring occasionally, for 45 minutes. Remove and discard the onion halves. Using an immersion blender (or a food processor, if need be), blend the sauce until mostly smooth. Return it to the saucepan, and continue to simmer it over medium or medium-low heat for another 45 minutes or so, until it has thickened to the consistency of a usual tomato sauce. It’s alright if it’s a bit loose, but you want it to have a least a little body. Taste it for salt and acidity, and if needed, add a small splash of vinegar.

Preheat the oven to 400°F.

When the sauce is almost ready, cook the pasta - don’t forget to generously salt the water! - to al dente. Drain it well, and toss it with half of the tomato sauce and a handful of the parmesan. Take out a large (at least 9” x 13,” or preferably 10” x 15”) baking pan. Put a layer of pasta in the pan, followed by some of the remaining tomato sauce, a handful of parmesan, some chunks of mozzarella, and a couple of torn-up basil leaves. Then repeat these layers until all the ingredients are gone, ending with a layer of cheese on top.

Bake for about 15 minutes, or until warm and bubbling. Then, if your baking dish is safe for the broiler, broil the top for a minute or two, until golden.

Serve hot or warm, or at room temperature. It gets even better, I think, after a day or two.

Yield: about 6 to 8 servings

74 Comments:

Anonymous sarah said...

The heat wave is almost over apparently, but I still don't think it's going to get down to temperatures that will actually tempt me to make this yummy sounding dish. One to file away for next fall I suspect...

2:11 PM, June 09, 2008  
Blogger Val said...

Molly:
I feel your pain, being a Northwestern-er myself. At one point over the weekend, I thought it might snow up here in the Cascades!
I am going to make this tonight!

2:17 PM, June 09, 2008  
Blogger Kim said...

Careful, Molly - Jamie Oliver is MY boyfriend! :-)

2:57 PM, June 09, 2008  
Blogger Dan said...

Looks very nice indeed, if it weren't 100 degrees outside. :) And hey...bravo for including the Marcella sauce! That's been a favorite of mine for years. I'm right smack in the middle of the East Coast heat wave (Boston), and as a native Washingtonian I actually get pretty nostalgic for home every time it gets this hot over here. The grass is always greener, I suppose...

BTW, my respect for you has increased tremendously after seeing the electric burners...I don't know how you do it! I could never switch back from gas at this point.

3:05 PM, June 09, 2008  
Blogger Fuji Mama said...

Oh yum. You have me drooling on my keyboard and it's only 7:15am...

3:17 PM, June 09, 2008  
Blogger OnTheMove said...

I'm with you on the baked pasta outlook, sistah. I'm cooking aboard in Ketchikan at the moment where the weather and my menu choices are a bit schizo. Yesterday was 47 and blustery, ugly, rainy stay in bed stuff so we ate gumbo for lunch and roasted lamb & lemony roasted Greek taters for dinner. Today it's almost 70, sunny and windy so it's sushi for lunch and probably pesto pasta and grilled veggies tonight. Isn't West Coast weather weird this year?!
SeattleDee

3:18 PM, June 09, 2008  
Blogger kickpleat said...

The grey skies and sweaters I've resorted to wearing are making me miserable. Your baked pasta, however, seems perfect.

3:33 PM, June 09, 2008  
Blogger Veronica said...

I had my fire going this weekend, and I'm suffering with a cold.

My husband and I went to Sasquatch on Monday also, which turned out to be a wonderful day and I was thrilled to see Flight of the Conchords in person.

Wish I could have hung out near your blanket though, as this dish sounded much more appealing than the cold tamales we brought with us.

3:45 PM, June 09, 2008  
Anonymous Su-Lin said...

Ah, it's warm enough in London now that turning on the oven is a BAD idea. But I do love baked pasta in cool weather!

3:52 PM, June 09, 2008  
Blogger Zoomie said...

While I wouldn't trade My Beloved for Jamie, I have to admit we both watch his TV show and enjoy it immensely - he has such casual panache!

4:09 PM, June 09, 2008  
Anonymous Laetitia said...

It IS hot over here in Texas but boy does that look veeery yummy right now!! And hey, I just bought some fresh mozzarella at Central Market! On to the kitchen!

6:00 PM, June 09, 2008  
Blogger ruby-crowned kinglette said...

i can't imagine anything more exciting than making a warm dish of pasta... this seattle summer, or 'very late winter', is making it hard to be anything less than homicidal.
i am salting the pasta water now.
thank you....

6:02 PM, June 09, 2008  
Anonymous emily said...

looks delish. saving it, though, for november. cause i'm on the east coast and feeling a bit like baked pasta myself! wishing i could send a few degrees your way.

6:29 PM, June 09, 2008  
Blogger all over the map said...

New to your blog and loving it!
Can I just say kudos to you if you are cooking on an electric stove top? (I'm assuming here from the polaroid? Those have been known to produce some not-so-nice words from my mouth. How on earth do you get the temp even keeled?
I have Jamie's Italy and enjoy it very much but the sauce you mention sounds right up my alley.

6:31 PM, June 09, 2008  
Blogger Katie in Berkeley said...

I spent my morning looking for a good casserole-y dish, and here's a clear winner right on schedule. As always, you have just what I want, Molly. I hope you get a bit of summer soon!

6:32 PM, June 09, 2008  
Blogger Emi said...

Oh yes Molly, I feel your pain. Tis cold! So, soo cold. Right now the sun broke through the clouds, a little ray of hope. Too bad I still have the heat on. Brrr. But oh, how I will meditate on that little ray of sunny hope as I make your pasta tonight. In my sweater. With my heat on. - Emily

7:03 PM, June 09, 2008  
Blogger Melissa said...

Looks lovely. Except I'm in Baltimore where, at 10:12 at night, it is merely 84 after hitting 96 (heat index of 102).

7:13 PM, June 09, 2008  
Blogger lauracrow said...

goodness! i envy your 49 degrees! hopefully our insane heat wave will be over soon. and by the way, i totally loved my high school cafeteria's baked pasta! strange, i know. i also liked the corn....
high school wasn't all bad :)

7:16 PM, June 09, 2008  
Anonymous Anonymous said...

mozarella - 3 balls - 4 oz total or 4 oz each?

7:49 PM, June 09, 2008  
Anonymous Anonymous said...

Hi Molly.

This sounds DELISH! I was just wondering when you add the fresh basil...??

Thanks.

7:52 PM, June 09, 2008  
Blogger Michelle said...

It's hot here in Oklahoma, but this dish is going on my list to make next week. I am curious, did you see the Flaming Lips at the Sasquatch Music Festival? My kids would be so jealous, they worship Wayne. Good food, music, Jamie, and Wayne ... what could be better?

8:53 PM, June 09, 2008  
Blogger Aran said...

definitely a 49 degree kind of dish! It is hot here but I could still enjoy a plate of baked pasta... and yes, i have a crush on jamie oliver too.

2:42 AM, June 10, 2008  
Blogger lottie said...

you know, I was given jamie's italy by someone who received it as a gift and didn't get on with it. after perusal I decided I didn't much get on with it either and stuck it in a cupboard. i suspect it might be time to dig it out and have another go as this pasta dish looks like just about the nicest thing ever. how did i miss that?!

3:38 AM, June 10, 2008  
OpenID freeformkatia said...

I almost had sympathy because I thought 49C... but no, 49F. Well, today's the last day of our heat wave, and then it's back to "normal" temps. sigh.

4:46 AM, June 10, 2008  
Anonymous sarahK said...

it is stupid hot here in our nation's capital, making me miss SF more than ever. but never mind. this looks delish, and for all of you jamie fans who are sweltering out there, try this one instead: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_122644,00.html
it's delish!

5:17 AM, June 10, 2008  
Blogger Carrie said...

Despite the heat and humidity in Detroit (although it's slightly--and I do only mean slightly--cooler today, and probably just because the sun's not out), I was totally planning on making pasta tonight. It's never too hot for pasta...as long as the A/C is cranking!

5:21 AM, June 10, 2008  
Blogger trupeach said...

it's nearing 100 in charleston, sc but you still made my mouth water.



p.s. mhs is known as orangette sauce in my home. i made it for my family in-law on saturday and, i do believe, their taste buds were quite wowed!

5:50 AM, June 10, 2008  
Anonymous RA said...

So jealous of your weather and your pasta. They say the heat wave is almost over around here (i.e., the Philadelphia area), but the lowest temperature on the weekly forecast is 86, not including the heat index. I do not agree.

6:01 AM, June 10, 2008  
Blogger caroline said...

Thanks for the warning! I'm leaving for Seattle tomorrow --my first time there!-- and I've gotten used to these 97-degree days we've been having on the East coast.

7:13 AM, June 10, 2008  
Blogger Cheryl A said...

Heck, we haven't turned off the heat here in Calgary! It's been raining for weeks. You would think we lived in Seattle and not the bald prairie. Baked pasta is on the menu tonight!

7:16 AM, June 10, 2008  
Blogger Garrett said...

Baked pasta is always great - I've always loved baked macaroni and cheese (like most pastas, much better than the stovetop version). I envy your cold weather!

7:48 AM, June 10, 2008  
Anonymous Karen said...

Well. Molly, I know you don't want to hear this, but I envy your baked pasta weather. Here in our nation's capital we're looking at a heat index of 105 today, and I'm certain I won't be baking any pasta before Halloween! Though it sounds delish.

Anyway, for those who'd prefer something cool and green right now, there's a nice salad recipe--along with a cute slide show story about the chef in Michigan and the local farmer who grows her organic lettuce--at www.ucsusa.org/greencuisine. (I tried to post it last week to fill the recipe gap, but it disappeared into the ether, leaving me worried that I had offended our dear moderator somehow. She very kindly assured me it was just a blogger glitch.)

Enjoy, whatever your weather!

8:00 AM, June 10, 2008  
Blogger Lael said...

Molly, I just came from Texas to Washington for a couple weeks and threw a turtleneck into my suitcase "just in case." Obviously I didn't believe how cold my family told me it was! I've been raiding my sister's closet for wool sweaters and close-toed shoes ever since I got here! Brrr, right now baked pasta sounds delicious. Thanks for the recipe!

8:23 AM, June 10, 2008  
Anonymous Anonymous said...

Molly, I thought tuna noodle casserole would be right up your alley. Can't you come up with a nice grown-up one and post a recipe?

p.s. I'm in Seattle too - when is summer going to start?

9:00 AM, June 10, 2008  
Blogger Meg said...

I hear you. Instead of lemonade after school, my kids have been having hot cocoa. The heat's been running; sweaters are still being deployed. Your pasta sounds delicious; if I hadn't already bought ingredients for a ragu and a chicken curry over the next couple of nights (on the "if you can't beat it, join it" theory of cooking for the weather), I think we'd be having that.

9:13 AM, June 10, 2008  
Blogger Alice Q. said...

That Jamie IS dreamy - but what really got my attention was the post hole digger - oh no he dih-n't! Clearly he does not know whose herb garden that is! ;-)

9:22 AM, June 10, 2008  
Blogger shari said...

hi molly.

this sounds good but i'm afraid it's too hot here...even in vermont. we've been sticking with your carrot salad these days and cold zukes with thyme. xoxo

9:32 AM, June 10, 2008  
Anonymous Bonnie said...

Hi there,

Oh, I am sooo making this for dinner tonight! I love that sauce! And Jamie too, of course!

I am up in Vancouver BC, where the weather is the same... we're calling it June-uary! My daughter's first birthday celebration this weekend, a strawberry-themed picnic, was spent with everyone huddled in their winter coats and blankets eating California strawberries because BC ones just aren't ripe yet! Will summer ever come to the Pacific Northwest??? Ever??

10:29 AM, June 10, 2008  
Blogger TheSundayBest said...

It is cold here in Victoria. Vraiment cold.

My girlfriend over there ---> sent me the post you wrote about your husband booking a one way ticket. It's been almost a year now that we've been apart and it made me troat lumpy.

10:31 AM, June 10, 2008  
Anonymous courtney said...

Actually I often times eat heavier in the summer than the winter. Living in Fl (and I imagine other places with a mild winter) it is very comfy and we barely use the heat. However in the summer, every store and restaraunt has their air going full blast set at artic temps so I often want soup and the like. But it is usually balanced with salad so when you open the front door and 100+ temp hits you you don't get lead gut. I think the temp indifference is why so many Fl are sick all the time.

10:38 AM, June 10, 2008  
Blogger alisa said...

hello:
I just stumbled upon your blog and think it absolutely divine! I hope you don't mind if I link to you in the inspirational cooking section of my blog. please keep writing gorgeous words and taking lovely pictures:0)

10:56 AM, June 10, 2008  
Anonymous Maija said...

Yup, I'm on the same theme - here in Portland, we just finished up a pan of lasagna last night. It was yummy, but I'm really looking forward to moving on to fresh berries and other delicious summer produce. I optimistically bought 2 sundresses this weekend at Buffalo Exchange. At least they were cheap since it's a re-sale store, and it looks like it may actually be sundress weather by the week's end!

11:47 AM, June 10, 2008  
Anonymous MollyfromDC said...

From the heat wave where our temps in DC are currently double yours.... you are forgiven. However...curious - ever found a recipe for cold cucumber soup w/mozzarella? I'm craving it. keep writing. your blog has reinvigorated my cooking sincing having my son drained my energy for it for the past year.

11:56 AM, June 10, 2008  
Anonymous EB said...

Gee it's only 75* here in SF.... baked pasta still sounds rockin' though.

12:48 PM, June 10, 2008  
Blogger Molly said...

Oh, pasta is always good. But I'm sending you some sunshine your way! We are having perfect weather, finally. xo

1:23 PM, June 10, 2008  
Blogger Tracey said...

Its been a chilly spring here in the Midwest, also. Have to try that recipe this weekend- running a small race, and I need to carbo-load, right? I would eat the pasta even if I was not running, just gives me a great excuse.

1:24 PM, June 10, 2008  
Anonymous Anonymous said...

I cook what I fel like at the moment regardless of the temp. outside. Sometimes that means strawberry icecream during a winter storm, or hot spicey meat balls in the summer. The baked pasta sounds deeeelish, Im in Philly, maybe Ill wait till the temp. goes below 90!!!

2:22 PM, June 10, 2008  
Anonymous Trisha said...

To answer your question: Yes, I'm still here! I'm in 105-degree Phoenix, so just the mention of wool socks makes me all giddy.

3:32 PM, June 10, 2008  
Blogger jpstivers said...

So having read this, I don't know what I am more jealous of...

Your cool temperatures or the fact that you heard one of my all-time favorite bands The Flaming Lips. I will have to check out some of these other artists who performed. Thao with the Get Down Stay Down seems like they might be up my alley.

7:37 AM, June 11, 2008  
Blogger katherine said...

I'm feeling the cold weather pain. I was supposed to go fly fishing last weekend on the Utah/Wyoming border. We bagged it when we woke up to a blizzard. In June. Inches of snow on the ground. Back in Salt Lake it's still chilly and cold and wet. So baked pasta sounds perfect.

Meanwhile my grill sits and shivers and waits.

9:28 AM, June 11, 2008  
Blogger Juree said...

Hi Molly! I loved reading your post this morning from dreary, cold Portland. This is almost exactly what I ate last night with a wonderful bottle of red wine. We are praying that this cold weather ends soon and that we won't be craving winter food all summer! I love all of Jaimie's cookbooks-- particularly the Italy one and the Naked Chef Takes Off-- you should make his recipe for cod wrapped in pancetta over green beans and lemons-- absolutely wonderful. Here is a link:

http://forkitover.wordpress.com/2008/04/01/cooking-with-the-naked-chef-aka-jamie-oliver/

10:38 AM, June 11, 2008  
Anonymous Hillary said...

What is up with the weather? I heard about the cold temperatures there! Here in Chicago, the temperature has been warm but we have had storms galore! Being afraid of storms, I'm not sure which I'd prefer. Baked pasta looks delicious!

10:53 AM, June 11, 2008  
Blogger Caroline said...

This sounds so good. It's getting pretty warm here in Southern California, but I don't care. Your baked pasta is on our dinner agenda for next week.

1:41 PM, June 11, 2008  
Blogger Lisa said...

Jamie Oliver has another recipe in Jamie's Dinners for a baked pasta that has anchovies and sundried tomatoes in the sauce. And breadcrumbs on top. Looking at your photo, I am suddenly craving it in spite of this East coast heat wave.

3:00 PM, June 11, 2008  
Blogger Lynn said...

Well heck, we had sand soccer tournaments over the weekend and had people with dehydration and
2nd & 3rd degree burns on their feet. We could have probably baked this pasta on the sand!! The weather finally broke today....anyhoo...I may just make this tonight!!
Thanks for sharing

6:04 PM, June 11, 2008  
Anonymous Helen said...

As ever, London is a weird combination of scorching hot one day and raining and cold winds the next. English weather is something that is completely and utterly unpredictable and can change right around during the course of one day. It makes footwear planning a total nightmare. Bakes pasta sounds perfect for those cooler moments although I am a bit weird and I love to eat it cold.

8:08 AM, June 12, 2008  
Blogger OLGUIS said...

I really understand you because this few days here in Washington DC felt like a big Oven.
Great Blog you have.
olga.

8:13 AM, June 12, 2008  
Blogger Island Girls said...

We hear ya sistah! We've been running out of sweaters to throw on. It's not just cold.... it's freezin.
Enjoy the heat all you folks from Montana East!

www.lifeonanisland.com

3:03 PM, June 12, 2008  
Blogger Mayoliv said...

I'm in Miami and no matter how hot it gets I can always eat great comfort food like this recipe. I love the blog by the way your posts kick a$$

5:30 PM, June 12, 2008  
Blogger Lisa said...

Hi Molly! I just posted a similar-yet-different baked pasta recipe on my blog. It's so good even in hot weather, and the leftovers are great too :)

6:44 AM, June 13, 2008  
Blogger mansuetude said...

maybe when you turn your oven on, and your heat
it makes it hotter over here on the East coast

and when we turn our air conditioners on and suck juice sticks, it makes it colder over there

and somehow all the rain is stuck in the middle!

?

9:30 AM, June 13, 2008  
Anonymous KitchenMaus said...

Seriously, I live in Seattle too, and the other day I made a vat of peanut and squash soup for dinner. Does that sound like a summertime dish?!

1:47 PM, June 13, 2008  
Blogger Nico said...

I love making baked pasta too, *any* time of year. My favorite version has a layer of grilled eggplant inbetween the pasta layers.

But here's an even more important tip: if you preheat & grease the oven dish with olive oil before putting in the first layer of pasta, you'll have a nice crunchy and chewy layer of pasta *on the underside* of your food as well! Double pleasure!

11:12 AM, June 14, 2008  
Blogger Zoomie said...

Hi, Molly! Sending you a blog award today, "You Make My Day" because you do!

8:38 AM, June 15, 2008  
Blogger Jeena said...

I love baked pasta, this sounds very delicious. :-)

5:24 PM, June 15, 2008  
Blogger stacy said...

I understand the cold. But somehow good food always makes me feel better.

11:35 AM, June 16, 2008  
Blogger Arien said...

it was the most delicious pasta I have EVER eaten! I don't know if it was because of the tomato-sauce (I would have never come to the idea to put butter in it, but that's what made the whole flavour) or was it because of the cheese layers, or...I don't know, but it was the best. ever.

since here (germany) its too cold for any poor plants to grow atm, poor basil is really uhm... dead for a while now. Instead I used some small variation of mozarella balls with basil in it- they somehow keep all the flavour and have almost a mint taste- soo fresh.

so thank you, thank you, thank you! xxxx

7:06 PM, June 16, 2008  
Anonymous Leah said...

Yes, but it's a post hole for a really amaaaaazing fence. Which, judging by that pile, it appears he dug while opening more than a few beers of his own. Yay neighbors!

1:33 PM, June 23, 2008  
Blogger csk said...

I made this tonight and my boyfriend said it was the tastiest pasta I've made in the past four years.

It was 45 degrees this morning in LA! Gah!

1:21 AM, December 19, 2008  
Anonymous Anonymous said...

I just made this for the first time yesterday. We are on vacation in Durango, CO and it was a wet 45 degree night. Not a big pasta fan but this was great. I mean like REALLY great. It was even better left over and by two year old loved it. Kudos to you again my girl!!

6:42 PM, June 22, 2009  
Anonymous elyse said...

hi molly - never commented here before, but was going through bookmarking ice cream recipes (even though it hasn't been above 20 degrees here in days, i still want ice cream!) when i saw this recipe. baked pasta (or pasta pie, as we call it) was one of the first dinners my husband and i started making when we started dating 4+ years ago and still make it fairly regularly. we love it with bow tie pasta or small shells, vodka sauce (homemade when there's time) and good mozzerella and parm. its always hard to have a reasonable portion size!
on another note, i was trying to figure out what east coast heat wave you were referring to (we were living in boston when you posted this and i can't remember it ever being very hot in june.) then i remembered. . . we were actually on vacation, in Seattle, at that time! great city, although it was a bit on the cool side.

11:40 AM, January 14, 2011  
Blogger Kathleen said...

Hi Molly! I'm thinking of having the MHS tweaked tomato sauce at a dinner far away from our home and am wondering if it could be made ahead of time. Do you think this would be alright chilled & then re-heated a few days later? Thanks so much. (BTW, I bought veggies next to Brandon at the BFmkt a few weeks ago and was star-struck, not able to even say hi and that I appreciated Delancey and your blog so much. I'd probably drool with my jaw hanging down if I ran into you. You're Food Stars in my book.)

8:19 PM, November 16, 2011  
Blogger Molly said...

Kathleen, I'm sorry for not replying sooner! This may be too late, but: yes, absolutely, you can make this a few days ahead. No problem at all! And how fun that you ran into Brandon. We're usually at the market every Sunday, picking up stuff for Delancey and home. Next time, please say hi!

2:48 PM, November 19, 2011  
Blogger Kathleen said...

Perfect! You are just in time as I'm about to go buy the food right now! I will say hi next time, I promise. Thanks so much for your amazing work.

6:53 PM, November 19, 2011  

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