Happy 4th of July, you guys! Have fun, watch fireworks, and char the heck out of some meat to celebrate!
So this ends our Sexy Food Tour. It’s had some ups and downs, sure, but all in all, I think it was a success.
This isn’t really a weird recipe, and I’ve already told my elementary school sexy cookbook story, so I’ll just leave you with this recipe with little fanfare. It’s pretty tasty, and if you don’t have capellini, just use regular spaghetti. (I used spaghetti, but left capellini in the title because, you know, sexy.)
Sexiness on a scale of 1 to 10: 9
Capellini with Rosemary
Serves 2
From InterCourses: An Aphrodisiac Cookbook
Ingredients
4 cloves garlic, minced
1/4 cup, plus 1 Tbsp. olive oil
1/4 cup chopped rosemary
1/2 cup chopped parsley
1’2 cup chopped chives
3 tomatoes, diced
1 Tbsp. balsamic vinegar
1 pound capellini (or spaghetti)
Salt and pepper to taste
Parmesan, optional
Heat 3/4 of the garlic in 1/4 cup of olive oil in a skillet until fragrant. Stir in the herbs, saute for 2 minutes, then remove from heat.
Combine tomatoes with remaining garlic, 1 Tbsp. olive oil, and vinegar in a small bowl. Set aside to marinade.
Cook pasta according to package directions. Drain, and toss with the herb mixture.
Fold in the tomato mixture. Top with Parmesan before serving, if you’d like.
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