9 August 2007 
Day was slow. Rainy. Glum. Humidity promising right around the climate corner. I shouldn’t complain, I know. Flights are being cancelled left and right up north because of freezing cold weather and I get feisty when there is a trace of mugginessBut I can’t help myself. It is March and I’ve carelessly grown used to the two months when South Florida has pleasant weather: a short two months where you can actually roll down a car window, possibly walk somewhere without shvitzing. Who am I kidding. Who the hell walks in South Florida? But you get the gist. It’s the one time of the year my bra isn’t sticky, and that in itself is worth celebrating.So the crimp in the weather has put me in a bit of a fowl mood. It’s easy for me to lose perspective, I know. We have no food and I don’t feel like getting any. I just don’t feel like going out. So I open the pantry and peer. Hell, I have got a lot of stuff in there I never give the time of day. I open the fridge to find a few wilted items. Like watching a sorry Wimbeldon culinary match, my head moves left (to panty) and right (to fridge). Left. Right. Left. Right. Before I know it, I’ve got myself a matchpoint. And it only took 15 minutes.
Sicilian Pantry Pasta
Use-it-to- impress your in-laws. They may finally like you after this.
1 pint cherry tomatoes
6-8 garlic cloves
1 can sardines in olive oil
1/2 cup onions, chopped
4 tablespoons fresh basil, chopped
1/2 teasoon red pepper flakes
juice & rind of 1/2 lime
1/2 cup Kalamata olives, chopped
sea salt & freshly groupnd pepper, to taste
olive oil
Preheat oven to 400F
In a small bowl, combine cherry tomatoes and garlic with 1/8 cup olive oil and coarse sea salt.
Place on cookie sheet lined with tin foil. Place sardines beside tomatoes. Roast for 15 minutes.
Remove from oven and cool slightly.
Heat 2 tablespoons olive oil over medium high heat. Add pepper flakes and saute for 30 seconds. Add onion and continue sauteeing 2-3 minutes. Add basil, lime juice and zest and cook another minute.
Add roasted ingredients and olives stirring for a minute or so. Adjust salt and add freshly ground pepper.
Toss sauce with linguine. Add more oil while mixing, if necessary.
Serves 2
