Tuesday, May 25, 2010

Gambretto Feta Spaghetti

This was such an easy pasta to make. I boiled the two-foot long spaghetti lunghi from Trader Joe's in water (I don't salt the water) until al dente, about 10 minutes. Meanwhile I made the sauce. I sautéed in extra virgin olive oil minced fresh garlic and diced Roma tomatoes until golden. I added thawed pre-cooked giant prawn and cooked until thoroughly heated, threw in chunks of feta, freshly ground pepper, and chopped fresh oregano leaves from the garden. I drained the pasta without rinsing in cold water, plated it and topped with the sauce. A final sprinkle of chopped fresh Italian parsley completed the dish. A quick, flavorful late supper that amply demonstrated again how fresh herbs refresh our idea of food. Eating becomes a quality-of-life experience when food is made with as many fresh ingredients as you can grow yourself and served piping hot from the stove. This is living par excellence!

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