Question: I would like the recipe for the Capellini Pomodoro that was on the menu at the Olive Garden in Bakersfield, Calif. I eat there regularly, and it was my favorite summertime lunch dish. -- Betty Doyle, Bakersfield, Calif.
Answer: After World War II, the vibrant West Coast music scene touted Buck Owens, Merle Haggard, Wynn Stewart and Tommy Collins. Their music, collectively designated as the "Bakersfield Sound," helped define country music. Buck Owens still twangs a hard-country honky-tonk beat, a roadhouse sound like a freight train coming that packs in boot-scootin' folks nightly at the Crystal Palace.Whether songwriter or singer, Owens is pure platinum. With a string of hits ("Love's Gonna Live Here" and "I've Got A Tiger By The Tail") and No. 1 albums to his credit, he's also had his music recorded by such artists as the Beatles, Dean Martin, Ray Charles, Barbra Streisand, and Garth Brooks. He also co-hosted "Hee-Haw," one of the highest rated syndicated television shows ever.
Located in the Central Valley of California between San Francisco and Los Angeles, Bakersfield earned a reputation as "Country Music Capital of the West." Finding your way to the Crystal Palace, awarded the 1997 Nightclub of the Year Award by the Academy of Country Music, is easy. Look for Buck Owens Boulevard, so designated by the City of Bakersfield last year to honor their King of Country.
Although the Olive Garden Italian Restaurant is across town from the Palace, it's worth the drive for the seasonal menus, which take advantage of the fresh fruits and vegetables available throughout the year. Capellini Pomodoro, typical of lighter Italian fare, was a favorite on past menus -- the summer's freshest Roma tomatoes, seasoned with basil and olive oil were tossed with angel hair pasta for light, luscious flavor. This freshissimo is easily made at home. Buon Appetito!
CAPELLINI POMODORO
4 cloves garlic, finely minced
1 ounce fresh basil leaves, minced
2 tablespoons plum tomatoes, seeded and diced
3 ounces Parmesan cheese, freshly grated
1/3 cup extra virgin olive oil
12 ounces dry angel hair pasta, cooked
1/4 teaspoon black pepper
Cook pasta according to package instructions. Keep warm.
Meanwhile, mince garlic and basil. Set each aside. Seed and dice tomatoes. Grate Parmesan cheese. Set tomatoes and cheese aside. Heat olive oil in large skillet over medium heat. Add garlic and cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2-3 minutes.
Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Top with remaining Parmesan cheese and serve. Yields 2 large servings.
Diane Howard is a columnist for Hunt House Syndicate. America a la Carte welcomes recipe requests. Send the complete address of the restaurant along with your name, address and phone number to: America a la Carte, P.O. Box 5994, Austin, TX 78763-5994, or fax: 1-512-453-2145, or via e-mail: amercarte@aol.com