Article by Sherrie Kisiel                                        Back to List of Tor's Tips

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!).

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