Sun-Dried.

Sun-dried is something I would like to be. Where'd you go, old friend? Luckily, I don't need the sun to be shining on me to enjoy some other sun-dried treats: sun-dried tomato's to be exact. For Mother's day we went to Il Vicolo in town, it was really busy, loud, and the service was slow. However, the laughter at my families table, and the delicious food was more than enough to ignore all the shiteous stuff that was going on. 

I ordered the Penne Milano. The name  and the ingredients were simple, and it came with a beet salad--how could I say no? First the beet salad arrived, nothing special, some bits of Gorgonzola cheese stood out, and so did the generous amount of red onion-my breath was kickin. 

Then the Penne Milano arrived. A heaping portion of whole wheat penne (that I had to request, and was charged an extra 2 dollars for--really, Il Vicolo? You gonna play me like that?) Another generous helping of sundried tomatos, and bits of cubed mozzarella and basil leaves scattered about, and way, way, way too much olive oil (yes, there is such a thing). So I decided to break down this meal for you--Katie minus Katie style. 

Ingredients:

3 cups whole wheat pasta (serves 5 people)

2 garlic cloves (minced)

1 tablespoon olive oil

A pinch of salt

1 regular sized  package of sun-dried tomato's (approx. 20 tomato slices)

5 basil leaves

1/2 mozzarella ball (mozzarella should say part-skim for this recipe) (cut the half in half then cube)

Cubes should look about this size.

Start boiling your pasta water, add a pinch of salt.

When the pot is boiling add your pasta.

While the pasta begins to cook, grab a sauté pan and add your tablespoon of olive oil,

your minced garlic cloves, and your sun-dried tomato's. Do this on a LOW HEAT. 

Move the mixture around often and so the tomatoes are covered in the oil (I know it's not a lot of oil but trust me, you don't need much and it does the trick).

Cook the pasta for 5 minutes, then using a slotted spoon, scoop the pasta into the sauté pan.

Letting it finish its cooking process with all the other juices of the meal.

Turn the heat off, letting the residual heat of the pan do its job, add the mozzarella cubes and the basil slices.

Serve with a beet, or a regular salad. This dish is also delicious as a cold pasta dish--you can take it to work! 

Or whatever!

This kind of food is what I consider soul food. And let me tell you-this summer I am on a soul everything. Soul cleansing, soul journey, you name it. I want to rid my life of everything and everyone  that weighs me down. Just like in my Spring Cleaning blog post--this is the time to get it done. Right when a new season is beginning. I just have to keep reminding myself that I am worth the time and effort to be loved, taken care of, and respected. That includes treating MYSELF that way.

More on this emotional and soulful journey to self fulfillment, and self love, coming up in the next few blogs. But, for now, enjoy this recipe--it's a delicious, healthy, and very low-cal one. Approx. 300 calories per serving--I kid you not.

Penne Milano--there's so many ways to love ya.