Sure, I recognize that Cinco de Mayo is coming up, and maybe you were expecting a taco or fajita recipe. I'm figuring... No, I'd bet the farm that there are a gazillion other sites that will provide you with oodles of Mexican celebratory dishes. I like Mexican food but I'm Italian (well, as we all know now with 1/4 Polish, shhh). Plus, you're gonna need a dish for Sunday.

What can I tell you? I'm a creature of habit and I love me some pasta on a Sunday. Well, any day really, but Sundays are a must. And it's usually the kind of pasta dish where I'm just throwing together things that I unearth from the back of the fridge or from a pantry rummage. As my grandmother, who didn't quite understand my need for experimentation, used to call it, Mescolanza. Roughly translated; 'mixed up mess' which doesn't sound very appealing, right? Consequently, the need for another title was apparent. Thus the renaming of these types of creations to Something from Nothing Specials was born. Although not super sexy, it does sounds more creative and less like a mistake. I have to admit, with some pride, that I can't recall a time when I experimented with pasta and it didn't taste good. Could bias play a role by sheer virtue that I crave pasta like a smoker craves nicotine? Sure, but I have confirmation from others that they like my creations, too.

So this past Sunday began a bit slow and lazy. When I woke up I had in the back of my mind that it was a pasta day. Although Spring had been trying to eek its pretty little neck out, this particular day was quite chilly, and even a bit nasty. Pasta always warms my soul and my belly. Heck, who am I kidding? It's Sunday. I don't need any other excuse to make pasta. So, after doing some Spring cleaning, my reward was to whip me up some comfort and serve it up like a trophy for my work. (I think I might have a serious pasta problem.)

Sure, I had fresh tomatoes. I even had mushrooms. But that big, hunking jar of sun-dried tomatoes was staring me down as I opened the refrigerator door. Those jewel colored, intensely flavored bites reminded me of how often I cooked with them in Miami. I was immediately transported back with memory waves of the other ingredients that were my favs: artichoke hearts, capers and olives. Always trying to keep some solid staples on hand, of course I had capers and olives at the ready. But with artichokes in attendance, it seemed imperative that I resurrect an old dish. Also making an appearance, but as a new addition were some baby Italian eggplant. Throw in a few aromatics and we have a pasta dish, y'all.

Ingredients

1 lb pasta (I used gluten free Tinkyada ziti but use whatever you like)
3 small Italian eggplant, cut in 1/2" strips (approx. 4 c)
1 c artichoke hearts, quarters
1/4 c sun-dried tomatoes, chopped
1 medium yellow onion, sliced (approx. 1.5c)
2 T Kalamata Olives
3 large garlic cloves, sliced
1.5 T capers
3 T olive oil
1/2 -1 t salt
1/2 t red pepper flakes
2 c basil, chiffonade
Goat or Feta cheese, or Pesto, optional

Instructions

Put a pot of salted water to boil for the pasta. Sauté the onions in oil, adding 1/2 t salt and red pepper over low heat. Let soften while you slice the eggplant and garlic.

Add the eggplant and slightly raise the flame to medium low. You want to brown the eggplant a bit. While the eggplant is cooking, prep all the remaining ingredients, and add the pasta to the boiling pot. Once the eggplant has browned, add a tad more oil in the middle of the pan to cook the garlic. Then add the capers, olives, sun-dried tomatoes and artichoke hearts. Lower the heat and let warm through. At this point, give it a taste for seasoning. Capers, olives and sun-dried tomatoes can be salty which is why I only started with 1/2 t salt to start, and then added another 1/2 t before adding the pasta.

It's important to not overcook the garlic, so only add that once the onions and eggplant are browned.

The aromatic line up: Sun-dried tomatoes, capers, Kalamata olives, artichoke hearts.(Notice I only had a few olives, so that's the amount I used.)

Add them all to the pan so they cozy up together.

By this time the pasta should be ready. Reserve some of the pasta water, then drain the rest. Add the pasta to sauce pot, stir together. Add the pasta water as needed to loosen up. Turn off the heat and add the basil. Serve immediately.

Add the pasta to the mix and stir together. Now is the time to add the pasta water to your liking.

Add the basil at the end to keep it from cooking all the way through.

Grate some cheese over top. This dish would also be delicious with chunks of feta or goat cheese stirred in. I didn't have either but can completely imagine and taste it in my mind.

Since I had so much basil, I made walnut pesto which I used to warm up the leftover pasta. Let me tell you that was a winning combination.

Happy Sunday or any day.

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When I was growing up Sundays were traditionally a family gathering day. It revolved around the main meal served around 2pm usually consisting of pasta and meats from the gravy (sauce). Oh the glory days, when life was much simpler and we made time to gather for food and laughter. Much to my sadness, those days of living around the corner from one another and having oodles of time are long gone. And so are the weekly family gatherings. I could go into a long diatribe about that subject but the point here is to try to create new Sunday traditions. With that in mind, JuanCarlos and I usually cherish making pasta on Sundays. We have this funny joke between us where one of us will smilingly state, "Lidia said". We glommed this phrase after watching a cooking show with Lidia Bastianich where she stated that it's ok to eat a little pasta every day. That was all I needed to justify my habit. We couldn't agree more and with her permission we proudly, confidently shout out: "Lidia said", and a tradition was born. We also try to harken back to those olden days and invite people over.

The only unfortunate part is that since we live in the burbs we don't have many friends who can just stop by.
We do, however, have a few that like to venture up from the Big Apple. And so one wintery Sunday we were graced with a visit from two adventurous souls from Manhattan willing to share a Sunday meal with us. They are originally from Florence, Italy. Our friend, Tecla, now lives in NYC but her dad, Paolo, recently returned to Tuscany and was here for a visit. When we were in Italy last April, he welcomed us into his home with all the love and warmth expected from an Italian. So it seemed only fitting that we would return the favor in this small way. (Tecla's husband, Scott was not able to join us.)

Tecla is always smiling and laughing and is a blast to have around.  Paolo is a gentleman and a gem of a man. — Tecla is always smiling and laughing and is a blast to have around. Paolo is a gentleman and a gem of a man.

First things first. Set a simple but inviting table.

It was a Sunday lunch so I wanted to keep it informal yet welcoming. Staying with an all white dish theme and adding cream hued napkins helps to tone down the formality. In order to keep it from feeling too overdone, I opted for no tablecloth instead using a layered placemat approach. First layer is a cream linen placemat with a dark wooden wicker mat placed in the opposite direction so it hung over the table.

Bird's eye view of this simple but chic table setting.

Adding individual salt & pepper shakers to the table avoids each guest having to pass them around. It's especially helpful since some guests might feel intimidated to ask thinking that adding salt/pepper is an insult to the chef.

I left the middle of the table open as the landing spot for the family style platters and moved all the candles and votives to the far end of the table. It's all about the food and company.

Now with the table set, onto the food.

What a treat to share a Sunday meal. I know I rambled on and on about enjoying pasta on Sundays. So I bet you are anticipating a pasta dish. Foiled again. We swerved from that tradition, and instead made risotto and pork loin. The traditional part was served by a big dose of enjoying a meal with people we love, and that was plenty enough tradition for us.

Hosting doesn't mean that you have to go nuts preparing for days. Simple food that tastes good is all you need. And that is exactly what we did. I had made a bean and escarole soup the day before and thought it would be nice to start with a little bowl to warm their souls on that chilly day. Then we moved onto to snacking from a cheese/charcuterie platter followed by roasted eggplant topped with feta gremolata and roasted tomatoes. We enjoyed those treats in our kitchen while we caught up on life, and while I began making the risotto.

Charcuterie & Cheese Platter, chock full of Serrano ham, chorizo, Mahon Curado cheese, grapes, Marie's Gone Crackers

Roasted eggplant with feta gremolata and roasted tomatoes.  Honestly, having a ton of roasted tomatoes in your fridge or freezer is your best secret weapon.  The dishes you can make are endless! — Roasted eggplant with feta gremolata and roasted tomatoes. Honestly, having a ton of roasted tomatoes in your fridge or freezer is your best secret weapon. The dishes you can make are endless!

Italian wine, Certo! Casanova de Neri 2012 Brunello di Montalcino — Italian wine, Certo! Casanova de Neri 2012 Brunello di Montalcino

Our meal was a simple offering of:

Pork Loin
Creamy Risotto
Sautéd Mushrooms
Apple Crisp Salad

Served with an Italian red wine

Cream Puffs served with warm strawberry compote

Pork Loin, simple but tasty and fresh with a squeeze of lemon.

Creamy risotto, replacing pasta this Sunday. Still hearty and satisfying.

Fill your plate.  Fill your heart. — Fill your plate. Fill your heart.

Dessert was a pile of cream puffs served with warm strawberry relish, and continued to keep the wine flowing.

I can't tell you how fortunate we are to have such wonderful friends, and the ability to share delicious food that is super easy to make, and even easier to enjoy.

I hope you have a Sunday tradition that you cherish, or take this cue to create one to enjoy for decades to come.

P.S. Out of pure coincidence and happiness, this post is launching on Tecla's birthday. So happy birthday, dear friend. Here's to many more Sunday lunches and more!

I love hearing from you, so please feel free to leave a comment.