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Kiss me, I’m Italian! Enjoy this green pasta with tomatoes and olive oil on St. Pat’s Day.
Prep time: 12 to 14 minutes
Serves: 4
Ingredients:
1 pound spinach pasta (any variety)
1-1/2 teaspoons salt
extra virgin olive oil, to taste
2 large tomatoes, cubed
fresh mint leaves, for garnish
1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese
Directions:
1. Fill a 4-quart saucepot with water; bring to a boil.
2. Add the pasta and the salt to the water; boil on medium-high heat for 8 to 10 minutes or until pasta is “al dente” (crunchy-tender).
3. Drain the pasta in a colander.
4. Return the pasta to saucepot; stir in the olive oil and cubed tomatoes. Taste and adjust salt level, if needed.
5. Divide the pasta among 4 bowls and serve immediately; Garnish with mint leaves.
6. Ask guests to top the pasta with cheese, if desired.
Text & Photograph ©2022 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
