Welcome to Simply Davlicious Recipes!

Here you’ll find not only the entire archive of recipes from Simply Davine, but new recipes from my kitchen and some old family favorites too. Whenever I create a new recipe that’s worthy of sharing or get my hands on an old family favorite that I have permission to go public with, you’ll find it here!

I’ll add or update photos as I get them or get better ones and look for those cook book pages too! When you see a Cook Book Page for the recipe, Click the credit after you read them! The link will take you to the download page! Davlicious Cook Book Pages are made for a 12X12 book and are offered for download in full resolution at 300 dpi. You can collect them and try out the recipes. If you like them, add them to your own for a very personal and pretty cookbook you can print and add to your kitchen collection. A collection of your favorite recipes is also a great gift!

Things to note about my recipes-

I was born in Dearborn, Michigan, so ALL of the recipes I make are American. When an ethnic tag is attached, it means the flavors of that ethnic influenced my spice choices. I don’t claim to write any authentic ethnic dishes. That being said, if it’s tagged “Noni’s Recipe” or “Pop’s Recipe” and also tagged “Italian,” it IS authentic San Marinese!

Recipes that are tagged “vegetarian” are prepared without meat. My vegetarian guidelines are choices my niece, who is a vegetarian, will eat. They are not strict vegan recipes.


My recipes TOU

Saturday, November 1, 2008

A Midsummer Evening's Pasta


The aziago cheese in this recipe makes it a bold flavor that will be complimented, not overpowered by Cabernet or Merlot. It will even stand up to a Chianti.

A Midsummer Evening's Pasta

serves 2
2 cups of dry Farfalle (bowtie) pasta
2 roma tomatoes
1 cup of fresh basil leaves torn into bite-sized pieces
1 TBS. olive oil
salt and pepper to taste
3/4 cup of freshly shredded Aziago cheese.

Boil pasta in water with an extra drop of olive oil to keep it from sticking. Cook pasta until it is al dente.

While the pasta is cooking, dice the tomatoes and mix them with the fresh basil and olive oil. Adjust taste with salt and pepper.

When pasta is done cooking, drain it and put it in a serving bowl, immediately adding the tomato and basil mixture and the aziago cheese. Mix it to warm the additional ingredients and melt the cheese. Serve warm.

Originally posted at Simply Davine August 2003
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