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Love of Summer, Summer of Love

If you’re going to San Francisco
Be sure to wear some flowers in your hair
If you’re going to San Francisco
You’re gonna meet some gentle people there

For those who come to San Francisco
Summertime will be a love-in there
In the streets of San Francisco
Gentle people with flowers in their hair

All across the nation such a strange vibration
People in motion
There’s a whole generation with a new explanation
People in motion people in motion

For those who come to San Francisco
Be sure to wear some flowers in your hair
If you come to San Francisco
Summertime will be a love-in there

If you come to San Francisco
Summertime will be a love-in there

San Francisco (Be Sure to Wear Flowers in Your Hair), written by John Phillips, sung by Scott McKenzie, 1967

Who had the luck to be in San Francisco during the summer of 1967, specially in the Haight-Ashbury district, can testify the birth of a new way of life. It was made by a heterogeneous group of people, who mix together to create something marvelous, never seen before, made of peace, love and harmony.
That summer was then called the "Summer of Love".
I try to cook in the same way, with peace and love but, above all, harmony.
This recipe is very tricky because it has more flavors than ingredients.
Flavors can’t be seen, but they are very important, transforming a "flat" dish in something unforgettable.
The proportions in this recipe are based on my personal taste and a lot of experience: feel free to make your own experiments, but be careful with quantities: nothing must be "dominant".
A single fennel seed in excess, for example, can transform your wonderful pasta in something tasting like a boiled fennel salad, even being very very small.
The earthenware pot is also highly suggested, because it will give a very peculiar taste to the recipe.


The ingredients are for two persons.

- 150 grams (5 oz) of pipe rigate
- 8 cherry tomatoes, ripe, the size of a golf ball
- 3 spoons of shrimps tails, ready to eat
- some leaves of fresh sweet basil
- 1 table spoon of extra virgin olive oil
- herbs and spices:
dryed oregano, dryed marjoram, dryed sage, dryed thyme, fennel seeds, cumin seeds, caraway seeds, grinded black pepper, chili powder
- salt


Cut in large chunks the cherry tomatoes into a earthenware pot.
Add two or three pinches of salt over them.
Put the herbs in a mortar, in these proportions:
- 1/4 coffee spoon of oregano
- 1/4 coffee spoon of marjoram
- 1/8 coffee spoon of sage
- 1/4 coffee spoon of thyme
- 1 fennel seed
- 1 cumin seed
- 2 caraway seeds
- 1/8 coffee spoon of grinded black pepper
- 1/16 coffee spoon of chili powder
and smash them until the seeds are broken.
Drop this mix over the tomatoes, add 1/2 spoon of oil and put on the stove.
CAUTION: earthenware pots need a mesh over the flame, and they become VERY HOT.
Keep the fire high until the pan is heated, then low it. Put a lid on the pot, so the sauce don’t dry too much.
At this point boil the water and cook the pasta.
Don’t forget, from time to time, to stir the tomatoes.
When the pasta is cooked drain it carefully, because the pipe rigate can store a lot of water into them, and put it into the earthenware pot, still on the fire.
Mix very well and, when the tomatoes are almost everywhere, add the shrimps.
Remove from fire, add the other 1/2 spoon of oil, mix and put the basil leaves over the pasta.

40 comments to Love of Summer, Summer of Love

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