OCTOBER EVE ~ (SIMPLE ONE PLATE SUPPER) FUSILLI with FRESH TOMATO & FETA / BAKED PARMESAN BREAD

"Listen, the wind is rising,

and the air is wild with leaves,

We have had our summer evenings,

Now for October eves!"

~ Humbert Wolfe

OCTOBER EVE

(Hubbard Lake)

___________________

FUSILLI with FRESH TOMATO & FETA

~ A 'simple' family favorite, perfect for the fresh tomato and basil harvest

____________

2-3 lbs. ripe Italian plum tomatoes

3 Tbsp. red wine vinegar

6-8 Tbsp. extra-virgin olive oil

1/4 - 1/2 cup chopped fresh basil

2 Tbsp. chopped fresh Italian parsley

1 coarsely chopped red onion

1 tsp. coarse salt

freshly ground black pepper to taste

1 lb. good fusilli (whole wheat pasta is also great)

6-8 oz. crumbled feta

• Seed and dice tomatoes. Place in large bowl.
• Add vinegar, olive oil, basil, parsley, onion, salt & pepper. Toss with tomatoes and let marinate at room temperature at least 1 hour.
• Cook fusilli in large pot of boiling salted water according to directions (tender but still firm). Drain well.
• Toss fusilli with 1/2 of fresh tomato sauce. Serve topped with remaining sauce, crumbled feta, and PARMESAN BREAD (4 servings)

_______________

BAKED PARMESAN BREAD

Loaf of good Italian bread or French baguette

3/4 cup unsalted room temperature butter

1 cup loosely packed chopped parsley

freshly cracked pepper to taste

1/2 -3/4 cup grated Parmesan cheese

• Preheat oven to 400 degrees.
• Slice loaf of bread lengthwise. Combine butter, parsley, pepper and grated Parmesan cheese. Spread evenly over each half. Bake until golden brown.
• Slice and serve.
  

OCTOBER SUNSET

(Hubbard Lake)