Alexandra Kathryn Mosca — Exploring Life and Death: A Writer's Journey

I could eat pasta every day of the year. With so many ways to prepare it, and so many variations of pasta itself, I can’t imagine tiring of a meal centered around pasta. I will say, though, that the pasta dishes I make –and crave– change seasonally. In the winter, I crave a heavier red sauce (gravy, many Italians call it), often with pork and sausage. In fact, such a recipe often appears on an Italian restaurant’s menu as “Sunday Sauce”. However, for summer I prefer something lighter. One of my favorite and fast summer pasta dishes is made simply with angel hair, tomatoes, a mix of olives and a squeeze of lemon. I top if off with red pepper for a little kick, and fresh basil from my garden. It can be prepared in minutes.