Flirting with Comfort Food

I had a business, Painted Pony, which consisted of hand painted clothing and whimsical gift baskets. The baskets usually contained hand painted dish towels, aprons, hot pads, and trendy food. Each year I would attend the Fancy Food Show at the Jacob Javits Center in search of new foods for my gift baskets. The show was as much fun as it was work. I met the top chefs, sampled the latest food trends, and got a good workout walking miles going from one booth to another. One year Nick decided to join me. During the show we happened upon Lidia Bastianich's booth. Her food was delectable and sublime, the perfect comfort food. Lidia enthusiastically welcomed her customers, engaging them with stories of her favorite recipes and food. I was eager to talk with her and hoped to get some ideas for my baskets and tips for cooking. Lidia greeted me warmly but as soon as she noticed Nick, she immediately turned her attention from me to him. She asked about Painted Pony and if she could help him. after chatting for a while, Nick left with a big grin and a personally autographed book. From that moment on Nick became one of Lidia Bastianich's biggest fans and placed her book next to his favorite books. 

                                                     Ziti with Basil and Mozzarella
                                                                    adapted from

                                                   How to Best Enjoy Lidia's Sauces

                                                         Lidia Matticchio Bastianich

Serves 6

Ingredients

4 cups Lidia's Flavors of Italy Tomato and Basil Marinara sauce

1 pound of Colavita Ziti

Salt to taste

1 cup basil leaves, shredded

1 pound bocconcini, mozzarella di bufala, halved

1 cup grated Parmigiano Reggiano cheese

Directions

In a skillet bring the sauce to a boil.

While the sauce is heating, cook the ziti in 5 quarts of salted water until al dente (tender but still firm), about 8 minutes. Drain the pasta and toss with the sauce. Stir in the basil, mozzarella and grated Parmigiano Reggiano cheese, toss well and serve immediately.

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