It’s National Spaghetti Day!
While this is a difficult time for all of us, please put what you have into perspective as opposed to what you don’t. Listen to what your officials are saying and stay alert. We have been given the opportunity to really do something about the cliche of saving the world and making a difference if we all work together. As much as many of us are uncertain these days, I’m trying to think of this as the way the world is cleansing itself to make it better than ever. Be patient now and good things will evolve when this is over. We all need to continue to be conscious of our surroundings and the world we live in by always doing our part for the fate of humanity.
Take this time to read that book you’ve had on your night stand, pick up a new hobby you may have daydreamed about doing in the middle of a bad day at work, contact someone you’ve been meaning to just to see if they’re doing well or need anything, and clean out those closets…they say decluttering the home helps to declutter the mind!
Food is universal and makes most people HAPPY and CONTENT, so be creative with the resources you have on hand for the time being. Pasta is a HEARTY, FULFILLING dish and you can basically put anything in it to make it taste DELICIOUS and SATISFYING.
I’m posting this recipe today because it is simple and brings people together. Be grateful for today and enjoy!
Much love,
Michelle
It is believed that Marco Polo returned from China where noodles were first consumed and introduced pasta to Italy in the 13th century.
Today there are so many kinds of pasta that come in all different SHAPES and SIZES. There are different delectable SAUCES but noodles or spaghetti have been known to be eaten SEDUCTIVELY. The SOUND of your partner SLURPING in the LONG pasta or FEEDING it to one another from one another’s MOUTH is sure to be a special evening!
Spaghetti with Garlic, Oil & Kalamata Olives
- 1 lb. Barilla spaghetti, linguine or angel hair pasta
- 1 packet Goya chicken bouillon
- 15 Kalamata olives sliced in half
- 6-8 cloves garlic
- 1/2 cup olive oil
- Fresh parsley, chopped
In a pan, heat olive oil and saute garlic until golden. Add the kalamata olives. In the meantime, boil the water for the pasta and add the chicken bouillon. I feel this ALWAYS gives pastas that extra BANG of flavor!
When the pasta is done, drain and reserve about one cup of water. TOSS pasta into garlic and olive mixture and stir in the parsley. Pasta tends to soak UP JUICES, so you may want to gradually add some of the pasta water you reserved to keep your pasta coated with all that DELICIOUSNESS. Such a simple dish and OH SO TASTY!
