Spaghetti Mizithra with Fresh Basil & Vine Ripened Tomatoes

This is my most requested recipe, by far! Everyone loves this and it's easy to make. Serve with a green salad and garlic bread. I will add pictures next time I make it! 

Spaghetti Mizithra with Fresh Basil & Vine Ripened Tomatoes

12 oz. spaghetti

2/3 cup extra virgin olive oil

1/4 cup chopped garlic (approximate)

1 or 1 1/2 tsp sea salt (depending on your taste)

3 oz chopped fresh basil

2 vine ripened tomatoes, diced and seeds removed

2/3 cup grated mizithra cheese

Put olive oil, garlic, and sea salt in a flat bottom wok (or large, deep skillet). Cook spaghetti noodles until al-dente, strain and set aside. While spaghetti is cooking, chop basil, dice tomatoes, and grate mizithra cheese.

When spaghetti noodles are ready, heat the wok or skillet on medium high with the olive oil, garlic, and sea salt until the olive oil starts to sizzle. Add spaghetti. Stir fry the spaghetti for a few minutes, making sure it has all been thoroughly mixed with olive oil. Add basil and toss. Remove from heat. Serve on a pasta plate. Sprinkle mizithra and top with a small spoonful of diced tomatoes. Serves 3-4.

Anti Pasta Salad Recipe

This is the perfect summer pasta salad recipe. It makes enough to feed an army, so it’s perfect to take to pot lucks or barbecues. It is very easy to split the recipe in half, it you want to make a smaller batch.

Anti Pasta Salad Recipe:

32 ounce package of Rotelli pasta, cooked al dente!

1 red pepper, diced

1 yellow pepper, diced

1 small red onion, diced

1 variety basket of mini tomatoes (cherry, grape, pear, etc.). If you can’t find a variety basket, pick your favorite!

1 handful of fresh basil leaves, sliced into ribbons*

1 large can of black olives, drained

1 can of artichoke hearts, drained and quartered

2 jars of Napoleon marinated mushrooms, drained

1 cup shredded parmesan

1 bottle of Newman’s Own Oil & Vinegar dressing

Red wine vinegar (approx 1/4 cup)

Extra Virgin Olive Oil (approx 1/4 cup)

Salt, to taste (approx 1/2 tsp)

Cracked black pepper, to taste (approx 1 tsp)

The evening before: cook pasta until al dente. Rinse in cold water. When making pasta salad, it is important to rinse in cold water to remove all the extra starch, so it won’t be sticky or gummy! When water is fully drained, put the pasta in a large bowl, toss in Newman’s Own dressing.  Add the diced red pepper, diced yellow pepper, diced red onion, salt, pepper, parmesan and toss. When ingredients are mixed well; add the artichoke hearts, black olives, and marinated mushrooms. Toss lightly. Cover and put in the fridge.

Next day: When you are about ready to serve the pasta salad (or take it to a bbq), take the pasta out of the fridge. Drizzle some EVOO and red wine vinegar over the top. Chop fresh basil into ribbons, add to pasta. Add the tomatoes, and gently toss. Make sure and do a taste test to see if you need to add any more salt, pepper, EVOO, or red wine vinegar. ENJOY!

*How to slice basil into ribbons:
1) Stack basil leaves, about 5 leaves high.
2) Roll the stack of leaves, starting at the stem and moving towards the tip of the leaf.
3) Slice the roll with a sharp knife, like you’d slice a loaf of bread.

2.