Pasta w/ chiles, lemon, and cherry tomatoes, from a Giada de Laurentis recipe. It called for a type of chile paste that I couldn't find, so I used sambal oelek (to good effect, I think). It calls for cooking the pasta in a small amount of water, which was nice because you then use just one pan for the whole shebang, but it does mean a lot of vigilance with stirring. I liked the flavors quite a bit and will be particularly interesting in trying it again n tomato season.
We also had italian sausage, plus some sauteed zucchini with sun-dried tomatoes. I threw the leftover zucchini in with some pasta for a good lunch the next day.
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