Documenting a Family Favorite for Fine Cooking Magazine.

Maybe it’s genetic. Coming from a Mediterranean background, I can’t help but love pasta. And I love it even more when it’s all jumbled up with other delicious ingredients like lightly blanched, crunchy, fresh broccoli florets, slivers of sundried tomatoes, and juicy black olives, tossed with a healthy showering of grated cheese, and fruity extra-virgin olive oil to finish it.

You’ll see how easily it comes together here in the YouTube video, but I included a link to the recipe below if you want to have a copy of the published version, which was printed in Fine Cooking Magazine, issue #155: October/November 2018.

As one of my absolute favorite recipes, which I’ve been making over and over for the past ten years, you’d think I’d tire of it by now or that someone in my family would, but nope! In fact, after finishing this post, I might just run out to pick up the ingredients and “make it tonight.”

PDF Link: My Recipe in FC Mag Issue #155

Aside from the fact that it’s truly delicious and healthy, it can become quite crave-able after the first tasting because, in this type of easy-going recipe, nothing really needs to be measured. Instead, you can simply eyeball everything and adjust the quantity of each ingredient to suit your taste, especially the heat level.

Please let me know if you try this recipe because I love hearing from you, and I always appreciate your feedback!

–Chef Diana

Giving credit where credit is due:
Food Styling (post banner/video cover image) by Ronne Day
Photography (post banner/video cover image) by Scott Philips