The Fat Lady is Singing...

In my experience there is never a bad time for pasta. I have actively tried to find some waking moment when pasta would not be appropriate, but thus far I have been able to make convincing arguments against all such thoughts. Now I am not talking about just any pasta, Say for instance, mac and cheese. You know the ones, with that dreadful little packet which has more unrecognizable words than a noble prize wining experiment. I am talking about whole grain pasta with a fresh sauce that makes the fat lady want to sing, just to get to the table that much quicker. Well friends, I have just the meal for you, if just reading this paragraph has caused you to begin to drool.

Lets collect all the ingredients. I'll wait here while you get a pen and paper... Alright, kalamata olives ( truly a GOOD THING!) black olives and green olives ( are you starting to see a pattern?) Some chopped Sweet onion and about 8 garlic cloves ( Put down all those heads of garlic, Just the individual cloves.) A large container of grape tomatoes or cherrie tomatoes, fresh basil, artichoke hearts freshly marinated (or from the jar if you must.). A beautiful red or orange bell pepper, 80z to a pound of quartered button mushrooms, some good Extra virgin cold pressed olive oil and Sheep's milk Feta Cheese. Oh, And of course the star of this meal Jerusalem artichoke spinach fettuccine.

Pre-heat your oven to 400 degrees and get out a medium ceramic bowl ( ok ,you can use any bowl you want.) Pour your entire tub of tomatoes in and drizzle with olive oil and sprinkle on the grey salt. Chop your onions and garlic and toss with the tomato mixture to coat. Spread the mixture on a cookie tray and roast in the oven for 20 minutes or until caramelized. once this is finished switch your broiler on. Massage your pepper of choice with a bit of the olive oil and set it under the broiler and wait for the skin to blister. Once it does, turn it to the next side and repeat this process. remove the blackened pepper and seal it in tin foil, crimping the edges to allow the little pepper a steam bath. Quarter your mushrooms and brown in a bit of olive oil in a skillet. Let them lay on one side until browned and then turn and brown on the other side. Now, while your pot is boiling with a bit of grey salt in it. Chop your various olives, approximately a 1/2 a cup of each and chiffinade your basil (roll the leaves and cut into tiny little strips) Break up your marinated artichokes, about a cup, and than replace the three that you ate while doing this.

Spend a few minutes, remove the skin and chop the pepper. Now for the second best part, pour the slightly cooled tomato mixture into a pretty bowl and crush with your hands. Add all the other ingredients and a splash of balsamic. Drain your pasta, and pour over the top of the sauce. Now with your tongs turn the mixture until all the lovely ingredients are combined. top this whole thing with 1/2 cup crumbled fresh feta and serve beside a crisp green salad. ( No bread, you don't need it, I promise you.) Not only is this a health food masquerading as a splurge food, but your heart and your family will thank you for a meal that isn't an unnatural shade of orange. The fat lady in you may sing over this dish, but the thin lady in you will be just as pleased.