E and I were both a little puzzled by the lack of community when we each moved to a new town for graduate school. We lived in apartment buildings next to each other and met through school; Husband was far away and E was single so we became each other’s frequent companion for grocery trips and long walks and chats about everything new that was happening to us. We were around each other so often that one jokester in our program told me that I didn’t have a boyfriend, that I’d just given E a boy’s name in my phone and texted her constantly.
One of my cherished memories was that she and I would each struggle to cook for one; we had many favorite foods but no recipe is anything but cumbersome in single-serving quantities. Instead, we’d each make large batches that we’d eat on for days, but for a little while, we would also box up some of whatever we made and trade: she’d get some spicy peanut soup and I’d get shepherd’s pie; she’d get mushroom enchiladas and I’d get sweet potato-topped pizza.
After graduate school, E moved to the neighboring state, and came to the wedding as one of my bridesmaids. Her eye for color and style was essential as we prepped the barn and set out all the decorations. Husband’s grandmother couldn’t stop telling me how beautiful E was that evening – from her stylish glasses down to her strappy shoes, she had created a wonderful bridesmaid ensemble. All my girls picked their own dresses, just sticking with the theme of “some kind of green hue” – the result was eclectic perfection.
She sent me a simple recipe for one-pan pasta, which I’d never tried. I use two pans usually: the pot for boiling the pasta, and the frying pan for sizzling up some homemade tomato or alfredo sauce. This pasta looked so good and light that I made it as a side with a different recipe, Chicken Scampi, and it was truly a breeze: chopping the tomatoes, onion, and garlic takes a bit of time, but as long as the onion pieces aren’t thick, don’t worry about dicing them small: as they boiled, they became almost noodle-like and added to the bulk of the pasta. I didn’t have shredded parmesan, so I cut a sizeable hunk of garlic-and-herb goat cheese, maybe 1.5 ounces, and stirred it into the pot – the slight amount of remaining water swirled through the soft cheese and made a very light coating sauce. With the scampi, it was extra good, but I’d eat it by itself (as I’m sure E does; she’s a vegetarian and is always finding delicious, filling ways to avoid meat).
I do wish E still lived close enough for me to bring over a bowl of steaming noodles, but it’s nice that she shared the recipe with me – a long-distance form of food-sharing.
E’s One Pan Pasta
12 ounces linguine
12 ounces cherry tomatoes, halved
1 onion (thinly sliced)
4 cloves garlic (thinly sliced)
½ teaspoon red pepper flakes
2 teaspoons salt
¼ teaspoon pepper
4 cups water
Combine into a big pan, boil mixture, stir frequently, until water is nearly evaporated. Add shredded parmesan cheese!