One Pot.

By Steph Farrar

One of something. One of anything. One of one thing! Let's keep it simple. That's my motto. A one-pot meal always works. For everyONE.

So here are two pretty pictures of the same thing.

I've been inspired by my girlfriends lately, which is not unusual. Most recently, by their strength and wisdom, and fearlessness. By the way life is treating them, and how they are acting and then reacting to curveballs, which seem to come on all forms and from all directions.  This is a lady clan of rare weaknesses. And said lady clan deserves a break.

Yesterday was International Women's Day and Sierra and I celebrated by working for several hours, then finished off a successful Wednesday over a bottle of chilled Sauvignon Blanc. Because we deserved it. Sipping a crisp white to the soundtrack of three screaming children jumping on a trampoline is my idea of winding down. Maybe not Sierra's, but we both carried our smiles as long as the great joy of jumping lasted.

Here I find myself a day late in celebrating the other women in my life. The moms, the old friends, the new friends, the acquaintances, the school buddies... the pounding wonder of how any of us do this thing called life is beyond me. No one really tells you (or more likely, you don't listen) when you're young to fully embrace it. Wear sunscreen to avoid the brown spots, use moisturizer to avoid those lines, eat well and move to keep trim and healthy... Don't be a jerk, work hard and play harder, but sleep as much as you can. Marriage is tough, kids are really tough, save your money but splurge when you must... on and on and on.

Make your life easier in any way you can. Make dinner and only use one pot. Please listen to this one.

Tomatoes this time of year are not great. See above.

But damn they taste good, mixed down in a creamy onion garlic sauce, peppered with fresh basil and tender al dente spaghetti. Let's eat out of season if we must. And not worry about it too much. Let's not be too perfect. Or precious. This is food. This is basic. This is simple subsistence.

Since the hubby is out of town on tour, I've already made this twice in ten days. This recipe makes enough for four very hungry people, so needless to say, it lasted me and the kids three days.

Seems like there is an International something Day, every day. Women share it with pancakes. I love pancakes, don't get me wrong. But seems like we at least deserve a day of our own. Or a week. Even a month. A long month.

Shout out to all my ladies. My lovely lovely ladies. I'd be lost without you.

One Pot Tomato Pasta

Martha Stewart's vintage recipe

Ingredients:

• 12 ounces linguine, spaghetti or bucatini

• 12 ounces cherry or grape tomatoes, halved or quartered if large

• 1 onion, thinly sliced (about 2 cups)

• 4 cloves garlic, thinly sliced

• 1/2 teaspoon red-pepper flakes

• 2 sprigs basil, plus torn leaves for garnish

• 2 tablespoons extra-virgin olive oil, plus more for serving

• Coarse salt and freshly ground pepper

• 4 1/2 cups water Freshly grated Parmesan cheese, for serving

Directions: 

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9-10 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with shaved Parmesan.

Good Food

Heirlooms.

By Sierra French Myerson

I have a standing date with Evan Kleiman on Saturday mornings at 11am.  I imagine, so do most of you?  For the hour that Good Food on KCRW airs, I'm completely in my comfort zone.  Farmer's market profiles, recipes, food historians, the weekly anticipated Jonathan Gold review, I'm always enthralled.

As a native of L.A., Evan Kleiman also means Angeli Caffe, which means childhood comfort food to me.  It opened in 1984 just a few blocks from my elementary school.  The ever-popular modern trattoria on Melrose Avenue was a mainstay of my best friend's family.  I remember many a night, pre sleepover, post long pool days, and definitely after school plays (we may have still been in our 4th grade "Fiddler on the Roof" make-up), devouring the Spaghetti alla Checca , and that bread…oh that bread.

Many years later and still close friends with her and her brother, we all rented a house together just down the street from Angeli.  We regularly went together and with other friends.  And, those many years later, the Checca was just as good.  The elegant simplicity of both the restaurant and the food never failed to deliver.  Though, in January of 2012, Evan Kleiman sadly decided to close Angeli's doors for good.  I may never have that pizza dough bread again, but I'd be damned if I couldn't somehow replicate the Checca.

A rough chop.

The true beauty of a checca is the ease of it.  It's a raw sauce generally consisting of ripe summer tomatoes, garlic and basil.  Chop, let macerate, and pour over perfectly al dente spaghetti.  Still to this day, when I eat this dish, I can feel my 8 year old hot pink post pool/bike riding cheeks slurping up the spaghetti and searching for more of the melty mozzarella.

Fresh mozzarella.

Spaghetti alla Checca

Influenced and adapted from Evan Kleiman's Angeli Caffe

What you'll need:

• Lots of ripe tomatoes, chopped (about 2 pints cherry or 5-6 large)

• 2 garlic cloves, minced

• 1/2 -1 cup of good extra virgin olive oil

• Salt and pepper to taste

• 8 fresh basil leaves, gently torn

• 6-8 oz. fresh mozzarella, chopped and brought to room temperature

• 1 lb dried spaghetti

Directions:

In a large bowl, mix tomatoes, garlic, basil, salt, and pepper.  Add enough olive oil to cover the tomato mixture.  Let the sauce sit at room temperature for 2-3 hours. 

Cook the pasta in a large pot of heavily salted boiling water.  Trust the pasta experts here, take the pasta out 1 minute before the suggested time on the back of the package.  You definitely want that al dente bite with this fresh sauce. 

Pour pasta into a serving bowl.  Top with mozzarella and tomato mixture, and quickly mix well to coat.

Makes 4-6 servings.