There are a lot of things to like about the summer. Even though the professional obligations are still there, the pace seems slower at home. Dinner doesn’t need to be on the table by 7 p.m. and the kids’ schedules aren’t quite as crazy.
And then there’s the experience I only get to have in the summer. Call me crazy, but I live for “So You Think You Can Dance.” Honestly. I just can’t get enough of it. As a former aspiring dancer, I love watching these super-talented kids doing feats extraordinaire.
I’ve realized recently that dancing is not like riding a bike. It isn’t something you automatically pick back up after an extended absence. I started taking yoga last fall and had the lofty notion that within a few months I’d be back to my pre-college flexibility. No such luck. In fact, attempting some of the poses made me feel like an outright loser. But I’m still working at it…ever…so…slowly.
My other summer obsession comes to an end this Sunday. Broadway buff that I am, I have thoroughly enjoyed watching “Legally Blonde: The Search for the Next Elle Woods.”
In case you’re not a Broadway nut like me, they took that great movie starring Reese Witherspoon and turned it into a Broadway musical. The musical was broadcast on MTV in its entirety last fall…a boon for those of us without the funds to fly to New York and pay for a ticket. It is a high energy, fun show…maybe not quite as endearing as the movie, but still enjoyable.
“The Search” is a reality talent competition in which one lucky Broadway wannabe will be cast as Elle in the musical. They have put these girls through the paces and I can’t wait to see who gets to star in the Broadway show.
While the talent is on my television screen, I’m usually cooking up a later-than-usual family meal. Here’s one of my family’s favorite pasta recipes. It’s similar to the pasta sauce served at one of our favorite New Smyrna Beach, Fla., restaurants called The Garlic.
Penne Puttanesca
1 pound dried penne
1/3 cup olive oil
3 teaspoons minced garlic
2 teaspoons anchovy paste or 2 anchovy fillets, mashed
1/2 teaspoon crushed red pepper flakes, or more or less to taste
2 14.5-ounce cans diced tomatoes seasoned with basil, garlic and oregano, undrained
1/2 cup pitted Kalamata or Spanish olives
2 tablespoons drained capers
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Before draining the pasta, remove 1 cup of the pasta water and set aside.
While the pasta cooks heat the olive oil in a large skillet over medium-high heat. Add the garlic, anchovy paste and pepper flakes, stirring until fragrant, about 2 minutes. Stir in the tomatoes and bring to a boil. Reduce heat, stir in the olives and capers and simmer until the pasta is done. Toss with the drained pasta, adding the reserved pasta water as needed to thin the sauce. Sprinkle each serving with some freshly grated Parmesan cheese.
Makes 6 servings.