Mediterranean Pasta

DSC_0007   DSC_0012     DSC_0026 DSC_0014 DSC_0016

10 days and counting. 10 DAYS!!!  After 6 moves and 3 states in 4 years I am dreaming of this being our last, at least for a while.  I am exhausted just thinking about all those moves and all those emotions as I tried to be positive and adventurous as my heart cried for home.  I am giddy just visualizing our brand new life as we pack away our old one.  I am packing up our life in boxes of booze, gifted to us from our local liquor store.  Liquor boxes are the best moving boxes!  If only I could be sipping a margarita while I pack.  I am purging the items that clutter my mind and our space.  I am organizing the things I have put off for years.  I am realizing how little we own, and feeling how much peace that brings me.  I finally feel as though I can breathe.

In the midst of organizing I found old papers, journal entries, and book lists that I was saving.  Some things I decided were not worth saving and made no lasting impression when I re read them.  However, I found a handful of photo copied pages about the life of Gustav Vigeland, a Norwegian sculptor.  These papers must have been given to me from my dance director in New York.  Years after learning about this artist I got to visit Oslo and see Vigelands sculptures.  I took beautiful photographs with my film camera that was stolen a week later.  Those pictures are gone but reading these words that I underlined years ago, stirred emotions in me that I have not felt or contemplated in a very long time.

“I have never had a choice.  I was a sculptor before I was born.  I have been driven and propelled forward by enormous powers outside myself.  No matter how much I would have wished it, there was no other path, I would have been driven to it again.”

” Instead of lengthening the distance between the work and one’s feelings, making the path long, twisted and difficult from the heart and out into the hand, looking to the right and left, and thinking this one does it, that has done it, one should keep shortening this distance, making it as short as possible.  It cannot be short enough.” 

“At last I was gone and carved blindly 

a figure in stone

The hammer grew heavy, it hit my knuckle several times,

Was I carving the figure or was it carving me?”

-Gustav Vigeland

Mediterranean Pasta

This pasta seems rather symbolic because I created it when we were newlyweds living in Denver.  The first time I made it Christopher told me it was his favorite dish I made, and 3 1/2 years later he is still saying the same thing!  It has gone with us everywhere we have been and we will enjoy it for years to come.  I love pasta, I really do.  I will never jump on the no eating pasta train.  It’s just too delicious and makes my heart feel home.  Besides, I like to pretend I am Italian most of the time, and I have never met an Italian who does not worship their pasta.

Serves 4

16 oz. linguine or spaghetti

4 tbsp. butter

4 tbsp. olive oil

2 cloves of minced garlic

Large pinch of salt

1/2 cup packed, sun-dried tomatoes in oil

1/2 cup kalamata olives, chopped

1/2 cup toasted pine nuts

3 tbsp. capers

1 1/2 cups finely grated parmesan cheese + more for serving

Squeeze of lemon

A few large handful of fresh basil, roughly chopped

Instructions:

Bring a large pot of water with a generous amount of sea salt and a splash of oil to a boil.  While water is heating, melt butter and olive oil in a medium saucepan on medium heat.  Chop sun-dried tomatoes into bite sized pieces and add to the butter and oil.  Roughly chop olives and add to pan along with the capers and garlic.  Once it starts to sizzle, reduce heat to low.  Add pasta to water and cook as instructed on package.  Toast pine nuts in a small pan and set aside.  Finely grate parmesan and set aside.  Chop basil and set aside.

When pasta is finished cooking, drain water and place noodles back into the large pot.  Pour sun-dried tomato sauce over pasta.  Sprinkle parmesan, basil, toasted pine nuts, a squeeze of lemon and large pinch of salt on top.  Mix together thoroughly, until cheese has melted.  Serve with few more pieces of fresh basil and parmesan cheese.

About these ads

2 comments

  1. Wishing you luck on your move- how exciting! And oh, there is not much I love more than sun dried tomatoes in pasta. Another amazing recipe, I’m sure!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s