Snow and Pasta

15 08 2009


Bendy Straw Wisdom: Snow and food always makes for a delightful day.

What comes from a half day taken off of work, some creative spark and a trip to the grocery store? A culinary explosion, of course! Last Wednesday, I spent the afternoon making marinades, baking bread, saueteing veggies, and cooking up fruit-filled desert. I had some beef brisket on hand that I have been meaning to make for a really long time and decided that it was time to throw it into the crockpot so that we could make bbq beef brisket sandwiches. I also took a few recipes off of a blog I have been recently acquainted with called “Gimme Some Oven” by Ali Ebright. Her recipes are accompanied by color photos and great tips, so check it out: I made her recipe for the rustic fruit gelate and it turned out beautiful…and yummy. Below is the recipe I made for dinner, it is a greek pasta. A light pasta with vegetables and spices which was basically a mix of spaghetti Olio and fresh tomatoes and basil.

15-20 grape tomatoes
2 tablespoons of fresh chopped italian parsley
2 tablespoons of fresh chopped basil
1.5 tablespoons chopped thyme leaves (spice)
3 tablespoons 100% Olive Oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 teaspoon ground black pepper
1/3 tablespoon crushed red pepper
4 oz crumbled feta cheese
2 tablespoons light butter
3/4 pound spaghetti

Directions: In a saute pan, put in 2 tbsp of olive oil and garlic for about 30-40 seconds, then add tomatoes, parsley, basil, thyme, salt, black pepper, and crushed red pepper. Saute for approx 8-10 minutes or until the tomatoes are soft. I covered the pan and then would mix the contents every few minutes. In a pot cook pasta and drain and place in separate bowl.  Combine light butter with the noodles and then add the tomato mixture and feta cheese, mix well together, don’t worry about the tomatoes staying whole. Top off with fresh chopped basil…and if you like spicy-ness a few dashes of Frank’s hot sauce tastes pretty good.





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