Resistance Kitchen: Trump is a political typo pasta salad 

When I woke up, it was covfefe. Everybody was on the covfefe jam. Some people were joking about covfefe. Others were scolding those people for joking about covfefe. Still others were scolding people for scolding people for joking about covfefe.

And then Donald Trump's least favored minion, Sean Spicer, sentient-thumbed his way into the fray, telling reporters that covfefe was a secret message from President Orange Drink to secret people who secretly knew what he meant, sparking yet another round of takes.

Covfefe was a typo. Trump meant to type "coverage" and he typed "covfefe" instead.

We were talking about it for nigh on two days. At least one of those days was dedicated to talking about how Donald Trump is so astoundingly insecure that he is unable to admit that he is capable of producing typos—a fact that his grammatically offensive Twitter account makes obvious to anyone with the barest grasp of the English language. You can't write about Donald Trump's Twitter account without having "(sic)" programmed into a keyboard shortcut.

To repeat: This administration is unwilling to acknowledge the most minor, consequence-free mistake that Trump could possibly make. If I were Donald Trump, I would be overjoyed that I had finally fucked up in a way that did not matter whatsoever. Instead, he's shipping out Sean Spicer to tell us that this typo wasn't a typo made by a man who is, himself, a political typo.

So for dinner, I made a pasta salad that I've made so many times I literally can't fuck it up. This is my typo-free pasta salad.

click to enlarge food_resistance_typo.jpg


1/2 pound of penne or rigatoni or whatever

1/4 cup of julienned basil (separated)

1 pint of fresh cherry or grape tomatoes, halved or quartered (separated)

1 tablespoon of capers (rinsed)

2 cups arugula

about 8 ounces of mozzarella, the good kind, either in little balls or big balls torn apart

about 4 ounces of parmesan (shredded, separated)

1/4 cup olive oil

3 tablespoons red wine vinegar

2 cloves garlic

1/2 cup sun-dried tomatoes in oil, or sun-dried tomato paste

salami, prosciutto, coppa or other tasty deli meat, diced or sliced (optional)

salt and pepper


Boil your pasta and run it under cold water when it's done to your desired tenderness. In the meantime, in a food processor, pulse the sun-dried tomatoes, half your basil, the garlic, the vinegar, the oil, half your parmesan, half your fresh tomatoes and a couple turns of salt and pepper to make the dressing. (You might need to adjust the oil/vinegar to your liking.)

In a large bowl, combine the cooled pasta, the mozzarella, the rest of your fresh tomatoes and parmesan, the rest of your basil, your deli meat, your arugula and your capers and toss. Add the dressing in dollops—you might find that you like more or less on your salad. (I myself pour the whole lot over it because I love this sun-dried tomato dressing.) If you can stand to keep it in the fridge for several hours or overnight, it'll taste incredible afterward.

Resistance Kitchen is a blog about food, rage and politics at Andrea Grimes is a journalist for hire, Bloody Mary expert and Texpat living in the Bay Area.

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