SPAGHETTI
MEDITERRANEO
From
Sherrie Kisiel and Tor Pinney aboard Sparrow
©
1990 Tor Pinney and Sherrie Kisiel - All Rights Reserved
Tor
and I are exploring Portugal, Spain and the Mediterranean aboard
our 37' cutter, SPARROW. One of our great discoveries on this
side of the Atlantic has been the large, well-stocked public
markets found in most towns. They're filled with the
inexpensive, farm-fresh produce that forms the basis of our
vegetarian meals afloat.
Among
other local delights, we've acquired a real taste for the
various, ubiquitous olives for which the region is famous. These
have helped make my Spaghetti Mediterraneo a favorite addition
to Sparrow's cruising menu. While Tor taps away at his word
processor, chronicling our adventures in his articles and books,
I combine local produce with a few basic ship's stores to
prepare this simple, healthful and delicious pasta dinner.
Spaghetti
Mediterraneo:
1
lb. (450 grams) cauliflower
1
cup fresh, local olives
1/3
cup olive oil
3
teaspoons finely minced garlic
1
cup Parmesan cheese
3
tablespoons chopped fresh parsley
Salt
& pepper to taste
1
lb. spinach fettuccini
Steam
the cauliflower lightly, adding the olives when the cauliflower
is almost done so that they will just heat through. Begin
bringing the water to a boil for the pasta. Meanwhile, heat the
olive oil with the garlic on very low heat, until the garlic is
golden (about 10 minutes). Cook pasta, drain, and toss with the
oil and garlic and remaining ingredients. This feeds 3 people
(unless one of them is Tor, in which case it barely feeds two!).
~
End ~
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