Spontaneity

Growing up there was always someone coming to our house to eat. We had an open door policy and my friends would turn up for lunch or snacks after school. My parents also entertained a lot and my mom threw fabulous dinner parties, meticulously planned from the table decor and menu to the guest list. My dad jokes that we never get to enjoy leftovers because our guests always have seconds and thirds, something that deep down every host probably wants to complain about! When I moved into a home of my own, I wanted it to be the kind of place where people drop in for the extra seat at the table. In reality, we lead such hectic lives that every moment is planned and everyone pulls out their handheld device to pencil in dinner appointments four weeks out. People do not come by unannounced because it is simply not practical.

With impromptu dinner guests just about as rare as leap years, I was thrilled that a friend found himself in our neighborhood one evening last week. My enthusiasm at entertaining on a whim quickly turned into panic when I remembered what I had planned for that night: a modified recipe from Williams Sonoma for pasta with endives, olives and tomatoes. My version was going to be with whole wheat spaghetti and I only had enough ingredients for two people with rather modest appetites. Blanching at the thought of serving insufficient amounts of extremely healthy food to a guy who has been known to eat a few burgers in one sitting, I peered into the fridge to see what else I could piece together. Small quantities of lentils, assorted herbs and vegetables, and eggs didn't offer any promising alternatives, so I decided to brave it, follow my original plan, and add whatever plausible ingredient I had in the kitchen. After all, if I couldn't feed one spontaneous friend, how would I ever have a revolving door of dinner guests?

Farmer's market harvest

As a caveat, we did call ahead to warn him of the menu so he arrived knowing full well what to expect. Fortunately he is easy going and open minded, and hoping for the best I retreated into the kitchen, along with a big glass of the Malbec he brought. It may have been the wine or the recipe which was an excellent starting point, but I gathered my wits about me and started adding ingredients: strained tomatoes and yellow cherry tomatoes for substance, and white wine, red pepper flakes and fresh basil for flavor. When I brought it all out in a big bowl it looked picture perfect: yellow and red cherry tomatoes played off beautifully against the wet-sand color of the pasta and the bright green basil leaves. Our friend pronounced himself impressed and I'm quite sure that he was not just being polite since he asked for seconds and then thirds. No leftovers! Triumphantly I carried the empty bowl back into the kitchen.  

  

Whole wheat pasta with endives, cherry tomatoes, and basil

(This recipe is adapted from a Williams Sonoma cookbook)

Ingredients

• Whole wheat pasta (I used spaghetti but any shape will do)
• Olive oil
• Garlic, chopped
• A handful or two of cherry tomatoes, halved (for visual appeal mix yellow and red ones)
• White or red wine (whichever you are drinking - if you go white, choose something full-bodied since the pasta is hearty)
• Good strained tomatoes (I use Pomi)
• A handful of olives (I used kalamata)
• Belgian endive, outer leaves removed and cut into one inch slices (I think radicchio would work very well, too)
• Salt, pepper, red pepper flakes
• Fresh basil (don't skip or skimp on this, it really makes the meal)

In a large skillet warm a tablespoon or two of olive oil on medium heat. Add the garlic and stir it until it becomes soft. Add the tomatoes and stir them every so often for about 3 minutes, until they start breaking up. Add some white wine and tomato sauce, but only enough to barely cover the cherry tomatos. Add the olives, endives, salt, papper, and red pepper flakes to taste, stir, and turn off the heat.

Boil pasta in plenty of salted water. Do not overcook, although whole wheat will be firmer than regular pasta.

Drain the pasta (do not rinse) and put into a large serving bowl. Add the sauce, and stir in plenty of basil leaves. Serve with fresh parmesan or pecorino cheese and garnish with basil if you are feeling fancy.