Today is World Pasta Day. It began with the World Pasta Congress held in Rome on October 25, 1995. That day, delegations from various countries discussed together the theme of the collective promotion in favor of pasta consumption, exchanging their ideas and experiences. Many things were decided, but the main objective of World Pasta Day is to draw the attention of the media and consumers to pasta, stressing the fact that pasta is *a global food, consumed in all five continents, has unquestionable merits, is appropriate for a dynamic and healthy life style capable of meeting both primary food requirements and those of high-level gastronomy*.
The World Pasta Congress is part of the International Pasta Organization. You should check out their website; they have plenty of recipes to back up their points!
Needless to say, this makes today a good day to try a different pasta dish. If pasta to you means spaghetti and meatballs or lasagna, or you grew up eating ravioli out of a can, here is your chance to expand your pasta repertoire. And I have just the recipe for you to try!
Spaghetti with Tomatoes, Black Olives and Garlic
One package thin spaghetti
Two cans diced tomatoes, drained
4 cloves garlic, chopped
One can small pitted black olives, chopped
Red pepper flakes, to taste
1 T. olive oil
1 T. chopped cilantro
Freshly ground black pepper
Cook the spaghetti according to package directions. In the meantime, mix the drained tomatoes with the garlic and olives. Sprinkle some red pepper flakes over the mixture, determined by the level of heat you enjoy. Mix in the olive oil and squeeze the juice from the lime. Add the cilantro and give a few twists of the pepper.
When spaghetti is done and drained, add to a large bowl and pour the tomato mixture on top. Mix well and enjoy!
This one was a big hit with my family. The uncooked tomato mixture heats up just slightly in the cooked pasta, making the flavors really wonderful.