Andrew is the best cook. He doesn’t always have time to cook, but when he does, it is delicious. Most of the time when I cook, it is to test recipes and I have a pretty specific outcome in mind. I go to the store with a list of ingredients and get exactly what I need for a specific dish. When Andrew cooks, it mostly to use food that is nearing its expiration date. He goes to the fridge and uses what he can, and he makes the best meals.
Even though I don’t always cook with no plan, when I do, dishes I come up, tend to be my favorite. When I make kitchen sink meals, I am normally just cooking to eat, not for the blog or the magazine. I am not thinking of how it will look or the steps, I am just hungry and scrounging. Most have been pretty good, but there have been couple real winners, I make them again and again, and finally have to share them.
This pasta was one of those “have to share” meals. I actually thought this was going to be such a disaster. There was very little food in the fridge one night, that the only thing I had was pasta. But luckily, I had tomatoes, our basil plant was blooming, a touch of parmesan, and buratta, or so I thought. When it came time to add the buratta, I discovered it was cotija cheese. I tend to reuse plastic containers, but never have had this sort of mixup. I almost scrapped the meal and just had pasta with butter, even Andrew said I was better off bailing, cotija and pasta did not sound good. Obviously, I was too lazy to start over, and the world is truly a better place because of my lazyness.
I should have known that burst tomatoes, cheese, and pasta, can never go wrong.
You can find the recipe for this pasta in the Recipe Club Archives. The recipes there are for Recipe Club subscribers only. Recipe Club is a free monthly subscription that delivers recipes to your mailbox, not your inbox. You can sign up here and the password the archives will be emailed to you. Also, be sure to sign up by 10/22 to receive the November recipe card!