By Laurel Inwood from Kylie Logan’s Ethnic Eats Mystery series
It’s a brand new year and I bet we’ve all got some version of the same philosophy going on–
Out with Old!
In with the New!
Truth be told, that’s what I’ve been doing since I arrived at Sophie’s Terminal at the Tracks restaurant after I left my job as a Hollywood A-list chef. Old? Sophie’s family-friendly restaurant here in Hubbard, Ohio had "old" packed from the wooden floors to the slate roof. After all, the restaurant is housed in an old train station and on first glance, I couldn’t even take in all the old teddy bears, all the old pictures, all the old lace (really old lace) that Sophie had used to decorate.
Two years later, things are a little less cluttered and a lot more streamlined. That doesn’t mean we’ve eliminated the old completely. We’ve still got our regulars’ favorites on the menu. Things like fried baloney, meat balls over rice, and burgers. But we’ve also introduced something new. Each month we feature a different ethnic cuisine. Our experiment has been a great success.
This month we’re featuring Japanese food and (keep this to yourself), it’s not exactly a hit here in American’s midland. We do have something coming up that I know will be a winner–Italian! That feature (along with “Italian Iced,” the book that goes along with it) is still a few months away. To get you in the mood, I thought you’d like to practice your Italian cooking skills. Enjoy!
Laurel’s Linguine with Tomatoes and Basil
1 28 oz. can tomatoes (I like diced)
1/4 C olive oil
2 cloves garlic, chopped
1 pound box linguine
1 C fresh basil, chopped
Heat the oil and saute the garlic for about 30 seconds. You want it to smell wonderful, but you don’t want it to burn. Add the tomatoes and their juices along with 1 teaspoon of salt and 1/4 teaspoon of pepper. Bring the sauce to a boil, then lower the heat and let it simmer 45-50 minutes. When it’s almost done, cook your linguine, and then toss the sauce and pasta together along with the chopped basil. Bellissimo!