Ingredients:

    * 1 package (1/4 ounce size) unflavored gelatine
    * 1/2 cup granulated sugar, divided
    * 1/8 teaspoon salt
    * 2 eggs, separated
    * 1 1/4 cup milk
    * 1/4 teaspoon peppermint extract
    * 3 drops red food coloring
    * 1 cup whipping cream, whipped

Directions:

In a medium saucepan (off the stove), combine gelatine, 1/4 cup sugar and salt; mix well and reserve.

In a medium bowl, beat together egg yolks and milk; add to gelatine mixture. Cook gelatine and egg mixture in saucepan over low heat, stirring constantly until the gelatine dissolves and mixture thickens slightly - about 5 minutes. Remove from heat and add peppermint extract. Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.

In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff, then fold into gelatine mixture; fold in whipped cream. Turn into a 5-cup heart-shaped mold; chill until firm.

Technorati Tags: heart peppermint candy

    * 1/2 pound linguini
    * 6 Roma Tomatoes - Cut into large dice
    * 6 cloves garlic
    * 1 tablespoon Extra Virgin Olive oil
    * 1/3 cup fresh basil
    * 1/2 teaspoon red pepper flakes (or to taste)
    * 1/2 teaspoon salt
    * Few turns of fresh ground pepper

Heat oil in a medium-high skillet, add pepper flakes, garlic, salt and pepper. Cook for 1 minute (don't brown the garlic). Add the tomatoes and cook till tomatoes start to wilt. Add Basil and cook for 1 more minute. Add cooked pasta to skillet and toss.

We have an abundance of cherry tomatoes in the summer so we sometimes substitute with cherry tomatoes that have been roasted for an hour or 2 in a 250 F oven (like sun dried tomatoes).

Technorati Tags: pasta for two