Wednesday, July 14, 2010

Mediterranean Pasta

This was a quickly put-together lunch by me and Spazzy McGee after we decided that the tapas menu at the cafe we attended didn't look as good as we anticipated. Today was a little upsetting as I slept in (+5!) and then went to the airport to see my Sensei off on his 6 month European/American trip (-20).

I sent him off with my Phantom of the Opera medallion (in lieu of the St Christopher medal that I think is at my parents' house) and a note to keep in his wallet saying "I miss you like fuck", so hopefully that will keep him safe and happy until January!

This pasta was delicious and rather bastardised from a recipe Mama and I found in the newspaper that was essentially cherry tomatoes and basil leaves cooked in olive oil and garlic, tossed through spaghetti. In hindsight, I could have used some basil leaves from the plant I have going on my windowsill, but that is for next time.


50g Pitted Kalamata Olives
25g Stuffed Green Olives
50g Sundried Tomatoes
25g Cherry Tomatoes
1 tsp crushed garlic
Drizzle of Olive Oil

1. Heat the olive oil and garlic in a pan

2. Halve olive and tomato ingredients and fry in pan with olive oil and garlic. Add basil leaves if you remember and/or wish!

3. Cook the spaghetti while all this is going on. Hopefully you read the whole recipe first so this isn't going to get awkward with the other ingredients cooling before the pasta is done.

4. Toss the spaghetti in the other ingredients (or toss the other ingredients in the spaghetti? I'm not sure how that works. COMBINE THEM) and enjoy!

1 comment:

Anonymous said...

Hello I am a perfectly anonymous stranger who happened upon this blog completely by chance just because you are clearly wonderful.

Man I haven't done a dish like that in ages, it's so deliciously simple and delicious. Om nom nom. You are a winner.