Mission Standards

These recipes formed the foundation of what I learned to cook in Italy. And as such, they have no real names.

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Tomato & Mozzarella

1/2  box penne pasta
3 cloves garlic, minced
12 Roma--or similarly sized--tomatoes, diced
1 ball fresh mozzarella, diced

Boil penne pasta in generously salted water until cooked. Drain.

Meanwhile, olive oil and minced garlic in skillet. Add diced tomatoes and sprinkle with salt. Cook until saucy & simmering. Sprinkle with basil a minute or two before finished cooking. Add cooked pasta and cubed mozzarella.

*Do not add the mozzarella until just before serving, otherwise it will form a big glob in the bottom of the pan!


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Peppers & Eggplant

1 eggplant
1 green pepper
1 red pepper
1 onion

Prepare eggplant by slicing of top & bottom, as well as vertically slicing of a few stips of the bitter skin. Slice into 1/2 in rounds. Fill large bowl with water and dissolve 1/2 cup or so of salt. Soak eggplant in saltwater. Drain & rinse eggplant. Cut rounds into strips.

Heat olive oil in a large skillet. Add sliced onions. Cook until softened. Add eggplant, sliced peppers, and salt. Add more oil to pan, if neccessary. Cook, covered, until vegetables are soft. Let cook uncovered for a few minutes before serving.

Goes well with crusty bread, also good over pasta.