Tuesday, May 27, 2008


And here's the recipe. My measurements are not exact because I tend to not be exact when I'm cooking, so cook with your heart...

You'll need about 2 oz. of dry pasta per serving (you can always add more). I like spaghettini, but there's no limit on pasta shapes.

**A handful of fresh parsley, chopped.

**Fresh mozarella -- I use a couple of medium-size bocconcini, cut into small chunks.

**Salt and pepper.

**Extra-virgin olive oil.

Cook the pasta until al dente. Drain, and place in a serving bowl. Add cheese and parsley, salt and pepper to taste, and a good tablespoon of olive oil, and toss gently with a fork.

Ciao, baby!


  1. Thank you hon! Is the bocconcini Italian for buffalo mozarellla?

  2. Yes, it is. It's made locally and found in most markets.

  3. ooh I think I will have this for my dinner tomorrow night.. I am by myself !! thanks tons xoox

  4. I believe I could eat this for breakfast~yummmm.....


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