Recipe: Zite all'assassinia rustica

• Olive Oil


• Garlic bulb


• Cherry tomatoes, 1 pint


• Poblano peppers, 3


• Heirloom tomato 1 lb


• Scallions


• Fresh basil


• Ziti, half pound


• Fresh mozzarella


• Spices to taste (black pepper, oregano, basil)

Take the garlic apart, unwrap the cloves, and chop the root end off each clove.

Wash the tomatoes, removing the stem from the heirloom tomato and slicing it into wedges.

Wash the peppers, remove the stem and seeds, slice into narrow strips.

Wash the scallions and chop into thin rings.

Wash the basil.

In a saucepan, heat some olive oil on medium high.

Add the garlic cloves, sliding them around in the oil to coat them.

Cook until they start to brown, stirring or tossing occasionally.

Add the tomatoes.

Reduce heat to medium, cover, and cook until the cherry tomatoes start to pop open.

Once they get to that point, you can squish the cherry tomatoes and garlic with a spoon or fork.

When it starts looking a lot saucier, throw in the peppers.

Start a fry pan (cast iron, preferably; not nonstick otherwise) with a good amount of olive oil (10-15 tablespoons) on medium high heat.

Dump the pasta in and spread it around.

Do not stir.

The goal is to burn it a bit.

When it gets to that point, flip it to get the other side cooked.

Start adding the sauce with a scoop or two to the center of the pan. Turn the heat down on the sauce so it doesn't burn.

Cover the fry pan, cook for a minute or two, add another scoop, and continue until the sauce is gone. Do not stir.

Check the pasta for doneness, al dente being the target, with some crunch from the burned bits.

Add the mozzarella when the pasta is nearly ready, and break it up to melt.

Serve, adding the scallions and spices.

Makes 2 servings.