While Rome was an amazing experience, it was also rather exhausting. Walking around in the heat ALL day long got a little tiring. After my 4 hour train ride back to Massa yesterday I was ready to lay down and do absolutely nothing. But then of course I got hungry. Marco, the son of the family, helped prepare a simple dinner with me. We looked in the refrigerator, pulled out a few ingredients, and then in no time had a great dinner on the table. We made sauteed fennel and a tomato, mozzarella pasta. Here's how:
Sauteed Fennel:
2 tablespoons olive oil
1 fennel bulb (cleaned and cut into 1/2 inch pieces)
Salt & pepper
Heat the olive oil in a sautee pan. Add the fennel. Cook for 5 minutes or until golden brown on the edges, and somewhat translucent. Season with salt and pepper.
Red and White Pasta:
2 medium size balls of mozzarella
1 small container of cherry tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon dried basil
Salt & pepper
Pasta (any kind will do), reserve 1/2 cup pasta water
Cook pasta according to package (use about half of a full container). While pasta is cooking, prepare mozzarella and tomatoes. Cut tomatoes in halves (or quarters if extra large) and mozzarella into bite-size cubes. In a mixing bowl, dress the tomatoes with olive oil, dried basil, salt and pepper. Set mixture aside. Once pasta is cooked, drain, while reserving 1/2 cup of pasta water. Toss pasta, water, and tomato mixture together. Enjoy!
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