We started off tonight’s dinner with some tuna salad appetizers. I had made the tuna salad for lunch and there was a little left over so I toasted up a piece of bread and used a slice of cucumber as the platforms for my hors d’oeuvres.
Our serving vessels for our main course were plastic containers we bought to store stuff in as our rental kitchen is woefully supplied. Normally I would serve pasta in bowls.
While the pasta water was coming up to a boil I cut up and sautéed the vegetables. We really like the taste of Barilla’s whole grain penne and John has gotten very good at cooking it to a perfect al dente. He added the cooked pasta to my vegetables and I created a sauce with a little olive oil and pasta water. A delicious dinner!