Summers are hot. Summers in a house with no air conditioning are even hotter. To keep temperatures inside from rising past Real Sweaty and straight into Living on the Sun, I try to keep my stove time as short as possible when cooking anything. So when my friend Katie found a recipe for a quick pasta dinner that incorporated two of my favorite things — (1) tinned fish and (2) not being on fire — I immediately knew this was something I’d have to break out every summer.
All the things that go into the pasta are thrown into one bowl, and get this: it is “cooked” by placing that bowl on top of the pot of water while the pasta boils. The heat from the boiling water is enough to warm everything through so that you only need to use one stove burner and the stove only needs to be on as long as it takes to cook your spaghetti.
