The only cooking is boiling noodles.
Here's a secret: The simplest cooking doesn't actually involve cooking at all. Just curating the right ingredients. Which makes summer, so full of lovely and abundant produce, the ideal time to take it easy in the kitchen. You barely need to lift a finger to make a memorable meal—just gather up ripe produce and a few things from your pantry, and you're golden.My grandfather preferred being outdoors to indoors and, for years, maintained a sizable vegetable garden to keep himself busy.
One of my favorite meals as a child was what my grandma fondly refers to as "no-cook spaghetti." It's a slight misnomer, since the spaghetti itself is cooked and the heat it holds onto manages to wilt whatever sliced raw vegetable it touches, not to mention meld flavors, melt cheese and all the other delicious things that happen when heat, even if it is fleeting, is applied to good ingredients.
My favorite version of no-cook pasta was also my grandpa’s favorite. A big bowl, preferably melamine, would get filled with chopped tomatoes , enough olive oil to really make them shine, a bit of minced garlic, and enough salt to season the whole lot. Hot pasta would get drained and mixed in, the tomatoes yielding ever so slightly and garlic tamed by the heat. Cubes of milky mozzarella got thrown on top—the most coveted bites were the ones where the cheese melted ever so slightly.
"No-cook spaghetti" is the essence of how I like to cook in the summer. A bit of chopping and a little carry-over heat from hot pasta are all you need to make satisfying meals that celebrate the best of summer’s produce . Plus who doesn’t love a meal that requires just one pot and one bowl?
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