From Our Kitchens to Yours…

OCTOBER 14, 2012

Hello Quarterlettes! We are Amy Samuel and Hillary Smith from and we will be satisfying your hunger for all things food and drink through our articles on

Amy, 28, is an Ohio native, currently living in Fort Greene, Brooklyn. She has a classic culinary arts certification from the French Culinary Institute, and works as a pastry cook at Baked in Red Hook. Hillary, 26 and originally from Vermont, lives in lower Manhattan and is Senior Marketing Manager at SAVEUR.

We started our blog on a chilly evening in November 2010 over a “Grande Piatto Misto Di Salumi & Formaggi” and two bottles of rosé at New York City’s Eataly and haven’t looked back.

Together and apart, we do our best to use local, sustainable, and most importantly, seasonal ingredients in all of our recipes. We hope that the enjoyment and good eats we get from ataleof2kitchens will translate into delicious entertainment for all who read it.

And since we can’t leave you hanging without a delicious recipe, here is one of our staples, so quick and easy, so full of flavor, and so versatile – you can throw just about anything in there, or take anything out you don’t like!

Fall Bounty Pasta
Yield: 4 Servings

1 lb angel hair pasta (choose whole wheat or white depending on what you like!)
2 tbsp olive oil + splash for pasta water
1 qt cherry or grape tomatoes
5-6 cloves of garlic, minced
Zest from 1 lemon
20 basil leaves, roughly chopped
1 cup parmesan cheese (+ extra for sprinkling!)
Salt & pepper to taste

Recommended Tools:
Microplane Zester/Grater – this really is an incredibly helpful tool to have, absolutely perfect for zesting citrus fruits and grating hard cheeses. Get yours on Amazon for just $10.



Fill a large stockpot about halfway with water. Add a generous pinch of salt (you want the water to literally taste like the sea) and a good lug of olive oil. Cover and turn the burner on high and wait for it to come to a full boil. Cook the pasta according to instructions on the box – about 4 minutes.  You want your noodles to still have a little bite to them – hence the term al dente – meaning “to the tooth.”

In the meantime, heat the oil over medium-low heat in a large sauté pan. Add the garlic and sauté for a few minutes, then add the tomatoes, turn the heat up a notch and add a big pinch of salt and a few grinds of black pepper.

Strain the pasta, and toss it directly into the tomato/garlic mixture. Off the heat, add the lemon zest and parmesan cheese, and toss to incorporate. Garnish with lots of fresh basil and serve warm with more parmesan cheese on top.

Until next week, happy eating!

Amy & Hillary

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