“The best thing about the Mediterranean diet? It doesn’t taste like a diet.”

Fresh from Chef Rosario!

“The best thing about the Mediterranean diet? It doesn’t taste like a diet.”

I just read those words in the latest issue of the Harvard Gazette and I immediately thought of sharing them with you, my dear pasta-loving friends.

The article starts by stating that of all diets, the Mediterranean one transcends times and trends and has established itself as the most reliable, sustainable and, most of all, easiest to follow. I quote from the article: “… one diet in particular has withstood the test of time and been repeatedly heralded by doctors and researchers as promoting vitality and longevity.”

This is great and welcome news for pasta fans!

Let’s see why: first, pasta and extra-virgin olive oil are a match made in heaven. Pasta, any kind of pasta: whole wheat, ancient grain, gluten free, vegan, farro, or simply golden and delicious hard wheat semolina, cooked to a perfect “al dente” texture and simply tossed with a fruity extra virgin olive oil (“a crudo,” as we say in Italy) and perhaps sprinkled with Parmigiano Reggiano OR pungent Pecorino Romano, and heightened with fresh chopped herbs is a treat that always hits the spot!

Confess: I made you hungry. Now, imagine the INFINITE possibilities if we also decide to add the freshest seasonal vegetables and/or lean, healthy meat or seafood this recipe. Now we have reached perfection, and we can even say that …we are on a “diet! Although farmers’ markets in northern climes may not operate in winter, there are still lots of ways to create healthy meals with fresh vegetables, heightened by special flavors such as artichokes preserved in olive oil.

Detto, fatto: Enjoy my SPAGHETTI WITH ARTICHOKES, SPINACH, AND GARLIC as a winter treat worthy of Valentine’s Day.

Buon appetito and arrivederci al mese prossimo!