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!
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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