The first day Stefano came to dinner at home, we made pasta with pesto. Stefano is Genovese and we wanted to make him feel less homesick. He said it was almost as good as the pesto his mother makes;in other words, it was sensational.
The second time he came to dinner, we made pasta with colatura. Like the pasta with pesto, this is a dish that takes no time and no skills. We arrived home very late after a long day of work, with little time to cook. At left is a [bad and dark] picture of a very brilliant dish. This is the recipe: cook the pasta, sautee some garlic in EV Olive Oil (4 spoonfuls), remove the garlic. Drain the pasta, pour in half a cup of colatura, the oil, some chopped parsley and some lemon juice. The only challenge is that you have to remember to put less salt than usual in the pasta, since the colatura is salty.
The next time Stefano comes home for dinner, we'll cook something more elaborate, we promise, but I can't promise a more delicious dish.
