Basil from the Garden in Ziti

I made ziti last weeked. Two boxes of pasta plus enough sauce, meet, and cheese for the two boxes yielded 4 pans of bubbly, gooey, ziti.

I used rosemary, basil, and oregano from the garden. I've learned over the years that if you want delicious food that has depth, you need to season each ingredient. For example, the browned meat got a handful of basil, rosemary, S/P, oregano. But so did the ricotta cheese, and so did the sauce. Some people might just add the seasoning at the end...not me. I add little portions throughout. That's my secret...logical or not...I believe it. :)


The basil has been inside on the kitchen counter because it's just too hot outside for it right now. All the other basil and most of the oregano has died from the mid-day sun/heat. The African Violet is doing good too.