Slow Food - Garlic

Blundin2005 · July 2007

This article discusses the cancer fighting properties of garlic and the need to wait for a little bit after chopping and before to use. Pasta Freda came to my mind as a good recipe.

cube tomatoes, fresh basil, mozzerella balls, slice garlic, add black olives into a bowl and let sit while the pasta cooks (butterfly shapes or swirls) .... drain the pasta, drizzle some olive oil over the ingredients in the bowl then add the hot pasta and toss. Let cool then refrigerate. Eat within a day or two for best flavor. A good summer meal.

http://www.infozine.com/news/stories/op/storiesView/sid/23855/

azzig49 · July 2007

yum yum ......got to try it - thank you.

saluki · July 2007

Marlyn, Way too early for you to have me salivating!
What kind of olives do you use for this? Sicilian dry cured?
kalamata? green? a combination?--------Sounds heavenly, especially since we are finely coming into tomato season and the beefsteaks should be coming soon and the Roma will finally have some flavor.

Your Pasta Freda will certainly be added to to my summer dishes.

Great healthy tip about the garlic. Considering, most of my dishes are Chinese stir frys and hot pots; The rest are
Italian pasta dishes -your tip will get a great workout!

Take care, and thanks again for the great tip.
Susie

Is this near you? I thought this was such a great little feel good story.
http://www.cbsnews.com/stories/2007/06/25/eveningnews/main2977262.shtml?source=search_story

Blundin2005 · July 2007

Hi Susie,

Glad that you like the recipe and hope that you enjoy the meal. We use black olives ...but it's to your taste and whatever flavor you enjoy.

About Volterre ... this town is near Pisa I think and that is a couple of hours north of us. I'm not sure that I'm that adventurous, but the program seems a good idea. Thanks for sending it along. It was an interesting read.

Hope you are feeling well ... best wishes ....

Slow Food - Garlic

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