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Tragic Loss: First Openly Gay Muslim Imam Killed in South Africa

In a tragic incident that has sent shockwaves through communities worldwide, Muhsin Hendricks, the first openly gay Muslim imam, was fatally shot in South Africa. The incident occurred on Saturday in the city of Gqeberha, where Hendricks was ambushed by two men in a pick-up truck. The attackers, whose faces were covered, fired multiple shots through the side window of Hendricks' car. Hendricks was renowned for his advocacy for LGBTQ+ inclusion within Islam. He founded a mosque in Cape Town that welcomed gay Muslims and worked tirelessly through his Al-Ghurbaab Foundation to support and mentor individuals struggling to reconcile their faith with their sexual orientation. His efforts made him a prominent figure internationally, and he was a speaker at the International Lesbian, Gay, Bisexual, Trans and Intersex Association’s conference in South Africa last year. The motive for the killing has not been established, but many believe it was an assassination due to Hendricks' progres...

Cacio e Pepe

 


Cacio e Pepe


Cacio e pepe is a deceptively simple dish packed with flavor. Featuring pasta, Pecorino Romano cheese, and black pepper, this version uses a foolproof technique to ensure a creamy, clump-free sauce every time!

INGREDIENTS

  • Salt
  • 8 oz bucatini, spaghetti, or tonnarelli
  • 2 tablespoons unsalted butter
  • 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta
  • 1 cup finely grated Pecorino Romano cheese


  • INSTRUCTIONS

  • 1. In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain.

    2. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat.

    3.  In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired.

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