Phil’s Cooking Chronicles: Father Joe’s Special Pasta

When I was a kid, we had a Birkenstock wearing priest named Father Joe, who preferred simple cloth for his robes rather than the more gilded robes of some. He was a gentle, peace loving man who didn’t only dedicate his life to religion, but to people. Every moment, every breath was spent collecting supplies for the food bank and coats for the homeless, and refusing to pay taxes when he felt the government was acting in an unjust manner. He made headlines a lot for this. He blessed everything from dogs to slugs, and possessed an unwavering belief in the goodness in all people no matter what.

Father Joe left our church when I was about 12. One day several months later, my parents decided to pay him a visit at his new parish. After catching up, he invited them to join him dinner and set to prepping garlic, zucchini, tomatoes, and boiling water. When dinner was hot and ready to hit the table, something dawned on Father Joe and without a word he disappeared only to return bearing a bottle of not yet sacramental wine. Did I mention he was also a character.

The dish he served my parents that evening nearly 20 years ago, became an instant hit in our household. It’s no wonder since it is a simple healthful dish with a light fresh flavor, making it an ideal dish for everyone, but maybe most especially the novice cook.

In case you haven’t heard I sprained my wrist a few weeks ago and ever since I’ve needed a bit of extra help in the kitchen. Phil has been chopping, mincing and sautéing his heart out like the wonderful husband that he is and that gave me an idea; cooking lessons.

Phil has had a tumultuous relationship with the kitchen to say the least. The first time he cooked for me was very endearing . . . and chewy. I finished my unseasoned rubbery steak and promptly clutched my throat, fell off my chair and played dead. But that was only the beginning. Over the years occasionally he acted as my prep cook, become a master of the grill, all the while unknowingly developing a rather excellent palate. Right before I injured myself we had decided to start cooking together on the weekends. I’d show him the ropes as we went easing him in. With my wrist in a sling all of that changed and now I can’t even hold a knife much less use it, and so the cooking lessons began.

Admittedly, the first one went a little awry. Phil was putting together a cheese board for our “Coraline” viewing when he sliced his thumb using a serrated knife to slice an apple, resulting in me growing weak in the knees and having to lay down with a cold compress until it came time to make the popcorn. The lesson in stove top popped popcorn with olive oil and herbed butter was a recipe for hilarity as the nauseated teacher swilled sherry, and barked orders at the student. Phil would later describe my performance as reminiscent of his company commander in boot camp.

I decided I needed a different approach and turned my thoughts back to when I first got into cooking in high school. I decided to teach him the recipe where I first cut my culinary teeth; Father Joe’s Special Pasta. In no time I had Phil chopping, mincing and sauteing. Thinking of this recipe reminded me of the gentle nature of it’s creator, shaming me into being a better teacher and the next thing I knew Phil was upstairs, camera in hand committing his first culinary triumph to memory card.

Father Joe’s Special Pasta

8 oz. Fettucini (I used Montebello, it was really delicious)

Olive Oil, for the pan, and again before serving

2 small Zucchini, sliced

1 Yellow Squash, sliced

1 Mexican Grey Squash (if you don’t have this, just use another yellow squash)

Sea Salt, to taste

Freshly Ground Pepper, to taste

4-6 Garlic Cloves, minced, but not too small

4 Medium Tomatoes, quartered or large dice

Handful Flat Leaf Parsley, roughly chopped

Parmesan, at room temp and grated

Heat a glug of olive oil in a large skillet over medium to medium high heat and add in the zucchini and various squashes and season with sea salt and pepper. Brown on both sides, and cook until almost soft before adding in the garlic.

While the zucchini is cooking, prepare the pasta cooking until al dente about 6-7 minutes.

In a large bowl, place the fresh tomatoes and parsley. When the pasta is done, drain it and immediately add it to the tomatoes and parsley. When the zucchini etc. is done add it to the bowl tossing it with the pasta and tomatoes.

Sprinkle your desired amount of parmesan and a few glugs of olive oil over the pasta and toss again before serving.

Notes: I know many will tell you to not to drain the pasta and just put it directly from the pot into the bowl. In this recipe that would just weigh it down. Trust me the olive oil you add at the end as well as the juice from the tomatoes provides more than enough moisture.

Also, Prawns and eggplant are wonderful additions to this light fresh dish.