bits and pieces

Tuesday, April 26, 2011

Mediterranean Pasta..., shrimp, feta, fusilli, kalamata, and tomatoes, oh my!

cooking mah pasta bits. up close and personalllll.
So first of all apologies as I didn't photograph the completed produce because the blue jays were beating the yankees and that meant we had to eat in front of the TV. Yup. Baseball. That's what my life has come to. Also - yes, I wrote this post last week and forgot to post until now.

Despite my growing domestication, or I suppose DUE TO my growing domestication we continue to eat very well. This delicious pasta was accompanied by a wonderful greek salad and to-die-for bruschetta. Which I have now taken to pronouncing brus-ketta, just because. I know it's proper but it also makes me feel like an elitist beyotch (I think that's the technical term) which is nice sometimes.

Rose + me at a much sultrier time. Sexpots AND bloggers?!
INTRIGUINGLY - or actually not at all, but fun for me - my friend Rose (who's blog you should check out here: the flip side) posted a VERY similar recipe a few weeks ago.  Pretty much a next to identical pasta recipe. I have no idea what this means other than great minds think alike and Rose and I are probably gifted with the same glorious palate. Except her food is way healthier than mine. Like these bran muffins. I don't even know what bran IS. Although I will probably make these in an attempt to challenge my post-grad school 15lbs (although now it's only 5.. hurraaaaah). This is similar to the freshman 15, but much, much more depressing as you aren't filled with hope for the future, beer from the present, a fast metabolism from the past, and most of it doesn't end up in your bra. But yeah - eat bran muffins and read our blogs!

On that healthy note, what is better than pasta and cheese?  NOTHING. And this is super easy, super tasty, even better the next day for lunch. What more could you want from a humble pasta? This is SO good.

The only important note for this pasta is not to throw any salt onto the finished product.. the feta itself is really salty and adding more salt makes this kind of revolting. I learned this lesson in university when I attempted to make this for a boy, but added salt. He took the first bite. He claimed it was good. I knew then that he was a liar AND never to liberally salt this pasta. But I digress.

Perfect pasta, full of flavour. If you don't want prawns, add chicken/nothing, you can also throw in spinach or whatever your healthy little heart desires. This is a serious but easy one pot pasta. Perfect for when you want REAL food but you don't feel like doing anything actually serious. Cook this up in 20 minutes and enjoy with a large glass of red wine. This recipe cooks three plates of pasta.. two for you and your sweetie/chum and one for lunch later. You're welcome (in advance).

2 cups of pasta (dry). I like to use rigatoni or fusilli, but whatever! To each their own. This time I used fusilli. 
1 clove of garlic, minced
1/4 cup finely chopped red onion
a bunch of raw shrimp, shells and tails off
 2 vine ripened tomatoes (aka normal tomatoes), diced
a handful of kalamata/any kind of olives, smashed, pitted, and coarsely chopped
1/2 a cup or a large handful of crumbled feta
fresh basil
the odd splash of olive oil

other things you will need: 
a giant pot of boiling, salted water
a strainer to strain your pasta
a spoon for ze stirring

  1. Salt water. Boil water. Add pasta. 8-9 minutes later remove said pasta from heat and strain into colander. Wooaaaaah we're half way thereeee!
  2. NOW comes the fun. Put your pasta pot back on the stove (medium to medium-high).
  3. Add a dose of olive oil to your big pasta pot (which is now emptied of pasta). Toss in your onion, sautee for a minute or two. Add garlic. Continue sautee-ing process. 
  4. Add your jon prawn jovis. Cook for 2 minutes. You don't want to cook them ALL the way as you still have some cooking to do. 
  5. Add your diced tomatoes and cook for another minute or so. Add your olives and cook for another minute. Your tomatoes should be starting to soften a bit.
  6. Now add your pasta. STIR DAT POT. Cook for another minute so your pasta gets all warm and toasty again. 
  7. Add your crumbled feta. Stiiiiiiiiiir around so your feta begins to melt and coat your pasta with delicious delicious Mediterranean cheese flavour. Add more feta if necessary. Your pasta should be a little coated with cheesey perfection and there should still be some chunks of awesome. 
  8. Remove from heat. Place in bowls. Top with fresh basil + freshly ground pepper. And parmesan if you are a freak like me. Buon appetito!

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