Pasta al pomodoro fresco ~ with Chef Marco ❤️❤️🇮🇹❤️🎉

Good morning everyone,

I wanted to share with you all a simple and inexpensive pasta dish that is not only authentic but healthy as well.

Pasta al Pomodori fresco translates to pasta with fresh tomatoes. Perhaps you’d find this dish more popular in the Summer as it’s light and tomatoes are in season but you can also do it year round too.

Chef Marco went live on our Facebook page at Inspired in Italy on FB so if you’d like to catch the live version of his recipe, go check it out and leave a comment or a like. Let us know.

Let’s get started

Shopping List

Olive Oil – highly recommend Kirkland olive oil from Costco. Shown in video.

1/2 Onion – chopped

3-4 cloves of garlic- chopped

Cherry tomatoes- sliced in half

Fresh Basil

Salt and Pepper to taste

Pasta – spaghetti works best or a thin pasta.

Directions

1. In a sauce pan over high medium heat add olive oil, half of onion, garlic cloves. After 5 minutes, add sliced cherry tomatoes, salt and Pepper and after another 5-10 minutes add fresh chopped basil. Always keeping the burner on high medium. It takes about 20 minutes.

2. In the meantime while your preparing and cooking the sauce be sure to boil the water for the pasta. ADD coarse salt ONLY when the water is boiling!

3. This sauce is best with spaghetti or a thin pasta.

4. Add pasta a cook for 10 minutes for al dente. One should never eat a pasta too soft. Did you know, it’s actually better al dente for digestion? Yes, it’s true.

5. If you’ve a block of Parmesan Cheese, now the time to shred some for the pasta.

6. After pasta is cooked to perfection, drain it and add to sauce in the pan NOT a bowl, keeping it on the stove.

7. Plate it with freshly grated cheese and fresh basil leaves for a nice presentation.

And enjoy!

If you’d like to make this dish, please take a photo and share with us on here or on our Facebook page, we’d love to see your dish!

Now, here are some photos and be sure to check the live https://m.facebook.com/InspiredinItaly/?tsid=0.6863841268544827&source=result

Photos

1-2 . This is what it’ll look like when done. So beautiful. Oh and the smell is amazing! So fresh and light.

3-4. Plated and ready to eat!

Simplicity is best when it comes to Authentic and traditional Italian cooking.

Xoxo

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Updates

Hi everyone,

I’ve so many new things to fill you all in on.

I can’t believe it’s almost been a whole year once I’ve written an entry.

So, let’s play catch up.

We have been quite busy the first half of 2017 with the catering company. We were able to build our clientele and people were able to discover how great a Chef that my husband Marco truly is.

He’s ( Marco) is a man of many talents. He never went to school to be a Chef. He learned everything from his mamma and so his dishes are authentic and traditional Italian. Something a school couldn’t teach.

On October 18th, 2017, Marco was rushed to Kaiser via ambulance due to severe abdominal pain, so bad he couldn’t walk.

The doctors told us he had diverticulitis. After spending 2 days in the hospital with high fevers ( 104) heart rate in the 140’s, the doctors decided to do another cat scan on October 20th and told us that he either have the emergency surgery or he’ll die. Marco had diverticulitis preferiate sigmud colon.. laymen terms he had a hole in his colon, his body was going into sepsis shock and as the nurses kept giving him meds to help him go to the bathroom, all along he was going inside of himself. He spent 5 days in icu and 8 in the grounds floor.

On October 28th he was discharged. My role became Caregiver.. I had many roles, caregiver, mamma, wife, daughter and friend. I’m still trying to find balance and at least one hour of me time a day. Very difficult.

On November 7th, Marco went back to kaiser for a check up only to discover an hour later that he’d be admitted to stay over night and needed another emergency surgery as his stoma went back inside abdomen.

What should have lasted 82 minutes lasted instead 240 minutes due to the scar tissue from the sepsis. He spent another 9 days in the hospital.

A very good friend of ours set up a go fundhttps://www.gofundme.com/chef-marcos-road-to-recovery me account to help us with medical expenses and bills.

The interesting thing about life is you honestly never know what’s going to happen next.

We were supposed to move into our new home on October 20th, there was no possibility of doing that with Marco being deathly ill.

Friday he’ll have his check up with the surgeon who operated on him and we are anxiously waiting to see what he’ll think. Marco has lost over 50 pounds in since October 20th.

And in the midst of all of this I became a Senegence/LipSense distributor and its probably one of the few things that has kept me sane.

Counting my inventory, organizing parties, sharing what such great products we have.. ect.. would help ease or keep my mind at bay.

If you’re interested in LipSense leave me a comment below.

Here are some photo of our journey.

1. Luca and I went to visit Marco on October 19th

2. October 20th day of Surgery.

3. October 20th after surgery

4. October 22nd visit with Marco

5. Doing rounds with Luke.

6 -7. Luca James And I took a break and went on the Jelly Belly tour.

8. Finally a family again but not for long.. November 6th

9. Escorting marco to his hospital room for surgery #2.

10. Hanging out

11. Ready as he could be

12. November 8th after surgery

13-16 family visits

17-20 a family trip out.

Xoxo

Emily

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