Dining with a View

I’ve lived in this apartment for 3 years and just figured out another brilliant way to enjoy the view of the Mt. Baldy mountains….over good food and wine! I invited Michelle and Caroline over for and we pulled the table outside and shared a meal comprised of the local Alhambra Farmer’s Market ingredients. We started by snacking on Shrimp 'Toasts' with Manchego Cheese, after, I whipped up a salad of Corn, Heirloom Tomatoes, Green Beans, Cucumbers and mixed in good olive oil and basil…fresh and most of all summer-esque. For the main course, we had Garlic Anchovy Butter and Tomato spaghetti. It’s fairly easy and the anchovies add a light umphh. I opened up a bottle of wine that was given to me on my 30th. The Lancaster Estates Cab ‘03, not only paired well with the pasta but also Chocolate Molten Cake Michelle brought for dessert. Yum. Cheers to future dinners on the balcony as the sun sets!

Garlic Anchovy Butter and Tomato Spaghetti

Garlic, minced 5 cloves

Butter 2 T

Olive oil 2 T

Anchovies 5 fillets or as much you can bare

Tomatoes, preferably Heirloom 5 good sized, chopped

Parsley, minced 2 T

Spaghetti 3 cups, cooked

Parmesan-Reggiano Cheese as needed

Salt and Pepper as needed

1. Warm butter, olive oil and garlic until aromatic, about 2 minutes.

2. Add anchovies and cook for about 1 minute on medium low.

3. Add tomatoes and simmer for 5-7 minutes, salt as needed.

4. While sauce is still warm, add to pasta and gently mix with parsley.

5. Garnish with parmesan and pepper.