One of my goals for Sock Box 10 is to feature tried and true recipes of friends and relatives. Everyone has a specialty and it can be anything from scooping that perfect spoonful of peanut butter for a quick snack (my BF) to an in-depth recipe with many steps. The fact that it has been made so many times that you could make it with your eyes closed constitutes perfection. Today’s post was written by my brother Mike (#4) and his Tomato-Basil Sauce with Fresh Pasta fits that category of perfection. I wish you could all meet Mike. He has a contagious humor that forces us all to one-up him in endless rounds of one-liners. He’s our in-family electrician and is currently pursuing a master’s degree at Harvard in sustainability and environmental management. I know that may sound fancy, but I think it means – grow your own stuff and put back into the earth what you take out. Anyway, the guy never stops learning! Recently, Mike has found a way to mix his love for fishing (love is an understatement) with his love for his faith, in an Instagram account – liv2fsh, and you can follow him here . I couldn’t resist the plug. Enjoy the post!
As we approached Father’s day, I pinged my six children with a simple survey question, “Of the meals I make, what is your favorite?” Good Lord! This simple question opened a floodgate of text messages, phone calls, and kitchen conversations. Let’s face it, I helped raise six strong-willed individuals in a family that required the ability to form and defend an opinion. Yeah sure, facts are facts but we are talking passion and a commitment to hold your ground, especially when it comes to food. What I discovered somewhat surprised me but definitely pleased me – certain foods form long-lasting memories and unite families.
“First the Egg”
I’m betting the farm – all of us have a memorable meal or dish associated specifically with our fathers (dad, daddy, pop – pick your geography). Maybe that culinary specialty ties directly to a certain smell like a pot of chicken soup on a slow, rolling boil on a cold Sunday afternoon. Maybe it’s the process where the preparation involves an ingredient assembly line with all hands on deck. Then there’s the environment of just being home and the promise of delivering consistency to the dinner table, meal, after meal, after meal.
“Three Egg Pasta”
Yeah, yeah – I know, you want the survey results. I really can’t tag a clear winner but I can narrow the field down to the Top 2. Sure, my chicken soup containing freshly made noodles or drop dumplings received votes as did my French toast heavily laced with cinnamon and nutmeg. But the two dishes receiving the most votes fell squarely on my deep-fried burritos and my made-from-scratch pasta both simply made and simply good. You can find the homemade pasta recipe here.
Now for my pop’s specialty. For me, the delicacy prepared by my pop was his “Saturday Steak Sandwich” with a twist – no steak! Think in terms of feeding ten kids and it’s not hard to imagine eggs as a viable substitute. White bread slathered with butter, hard-fried egg in bacon grease dripping with cheese, and a thick slice of raw white onion – now that’s a Saturday lunch special worthy of transferring to generations to come!
Tomato-Basil Sauce with Fresh Pasta
Fathers – take the time to create memories for your children and have fun doing it. Kids, now young adults – cherish the time with your father in the kitchen – his specialty is you!
Happy Father’s Day! Mike
Thanks so much Mike, for sharing your story with us, sending the pictures and the recipe! If you’re wondering how Mike (#4) fits into the clan, in the family picture he’s in the second row – red shirt. You can see him here. Oh and a reminder that you can find the pasta recipe here.
Do you have a favorite ‘dad recipe’ ? Please let us know by leaving a message below.
Thanks so much for stopping by – Rose
- 2 28 oz cans plum tomatoes or fresh tomatoes (chopped)
- ⅔ cup extra virgin olive oil (or more to your taste)
- 10-12 garlic cloves finely chopped
- 2 cups of basil (before chopping)
- Fresh ground pepper to taste
- 16 oz fresh or packaged spaghetti (cooked)
- 4 oz freshly ground parmesan cheese
- Place tomatoes, olive oil and garlic in a large skillet
- Chop basil and add to skillet. (basil will reduce to 1 cup)
- Add pepper to taste.
- Bring to low boil and then reduce to a simmer.
- Stir, crushing tomatoes until mixture reduces to marinara consistency (about 30 minutes) .
- Add cooked pasta (al dente - firm to bite) to skillet. Stir and remove from heat.
- Plate and sprinkle with fresh parmesan.