Aug 062011

Mary Flynn’s “The Pink Ribbon Diet” is all about olive oil. I have been reading her study on post-menopausal breast cancer patients and it is fascinating. I will prepare an article about the study soon.

But first! Here is a recipe for an American family meal staple – spaghetti.

Spaghetti with Tomatoes, Feta, and Basil

Serves one, 520 Calories

2 tablespoons extra virgin olive oil
1 cup (5 ounces) cherry or grape tomatoes, cut in half
1 ounce feta cheese
1/4 cup fresh basil leaves, torn
2 ounces whole wheat spaghetti

Heat the olive oil on medium-low in a medium skillet. Add the tomatoes, season with salt, and cook slowly so they absorb the olive oil, about 10 minutes. Add the feta and cook 2 to 3 minutes or until the feta starts to melt. Remove from the heat and add the basil leaves.

While the tomatoes are cooking, bring six cups of water to a boil. Add salt and the pasta, stirring occasionally until the water returns to a boil so the pasta does not stick together. Cook according to directions on the pasta package, tasting a minute before in case the package is wrong. Drain and toss with the sauce.

May the sun shine through your branches.