A No-Cook Summer Soiree

Can’t take the heat? Get out of the kitchen with these recipes from Huckle & Goose’s co-founders, Anca Toderic and Christine Lucaciu.

From Anca & Christine:
It's not summer until you've eaten heirloom tomatoes and watermelon with friends outside on a warm evening. Picture this: light breeze blowing, cocktails (that you'll learn to shake up in your sleep), laughter, sunset, the most summery pasta there ever was and a refreshing watermelon granita for dessert. It's exactly what we've planned for you. The bonus? Aside from boiling the pasta, there’s no cooking required, giving you more time outside and less time in a hot kitchen. The day before, text your friends to invite them over and make the granita. The day of, play these tunes, make a giant bowl of pasta and shake up cocktails to toast the best summer yet.

Fresh Heirloom Tomato Sauce with Capellini

Fresh Heirloom Tomato Sauce with Capellini

Serves 4-6

If you can't take a trip to the Italian countryside this summer, make this pasta and uncork a bottle of crisp white wine. You'll be instantly transported. Ricotta Salata or Parmesan cheese would be wonderful in the pasta as well.

  • 1 garlic clove ½ lemon, juiced
  • 1 tsp. sugar
  • 4 lbs. heirloom tomatoes
  • Sea salt
  • Black pepper, freshly ground to taste
  • 8 oz. angel hair pasta
  • ½ cup fresh basil, minced or chiffonade
  • Parmesan, freshly grated (optional)

1. Bring a large pot of generously salted water to a boil, add pasta, cook it according to package directions and drain it.
2. At the bottom of a large serving bowl, combine minced garlic with a pinch of salt and mash into a paste with a fork. Add lemon juice, 1 tsp. of salt and sugar, and whisk together.
3. Grate 1 lb. of the tomatoes (ideally red tomatoes) into the bowl to create a sauce. You could skip this step in a pinch, as enough juice usually accumulates from the chopped tomatoes to coat the pasta.
4. Dice the remaining tomatoes, scraping the juice off your cutting board with the back of your knife into the bowl. Gently mix the chopped tomatoes with the sauce, taste for salt and add a few grinds of pepper.
5. Add the pasta and basil, reserving a bit of basil for the garnish; toss well. Serve with freshly grated parmesan if you'd like.




Watermelon Mint Granita

Watermelon Mint Granita

Serves 4-6

When we've had our fill of watermelon slices, we step it up and make granita. It’s the perfect end to any summer meal. This keeps in the freezer for three or four days if covered well.

  • 4 cups seedless watermelon, cut into cubes
  • 1 tbsp. lemon juice, freshly squeezed
  • 2 tbsp. fresh mint
1. Purée all ingredients in a blender until smooth.
2. Pour mixture into a 9x9-inch pan. Transfer to the freezer for 1 hour.
3. After an hour remove the pan from the freezer and use a fork to scrape up the icy mix, making sure to break up any big pieces. Place back in the freezer and repeat the process every 20-25 minutes. It should take another 2 hours for the granita to be perfect.
4. You can serve immediately divided into glasses or cover and store in the freezer until needed





Huckle's House Cocktail

Serves 4

We're firm believers that everyone should have a house cocktail—a simple cocktail with a little flare (the bitters, herbs and good quality gin, in this case). Keep the ingredients stocked no matter what so that, if you have friends over unexpectedly, they'll know there's always impromptu happy hour (and a cheese plate or random snacks from the pantry, of course).
  • ½ cup sugar
  • ½ cup water
  • ½ cup fresh basil and/or mint
  • Crushed ice
  • 8 oz. gin
  • 1 lemon, juiced (1 oz. of juice)
  • 1 or 2 limes, juiced (1 oz. of juice)
  • Celery bitters 4 oz. tonic water

1. Make simple syrup: Combine sugar and water in a butter warmer or very small pot over low heat. When sugar is fully dissolved, remove from heat and cool completely.
2. Fill 4 coupes or short glasses a third of the way with ice. Set aside.
3. In a cocktail shaker, muddle half the herbs very well, then add a handful of ice.
4. Add in 4 oz. of gin and half the citrus juice, plus 2 oz. of simple syrup. Shake for 10 seconds.
5. Pour through the strainer, dividing between the glasses. Add 5-10 drops of bitters to each drink and top with tonic water.
6. Repeat steps 3-5 to make remaining two cocktails. Garnish with herbs and lime.




Your Shopping List for No-Cook Summer Soiree



  • Black pepper Garlic (1 clove)
  • Sea salt (¼ tsp.)
  • Sugar (¼ cup + 1 tsp.)


  • Fresh basil (¾ cup)
  • Fresh mint (2 tbsp.)
  • Heirloom tomatoes (4 lbs.)
  • Lemons (3)
  • Limes (2)
  • Seedless watermelon (4 cups)


  • Angel hair pasta (8 oz.)


  • Celery bitters Gin (8 oz.)
  • Tonic Water (4 oz.)


For more from Anca and Christine, read their recent posts on our site or visit them online at HuckleGoose.com.