We featured a recipe from my friend Angelina and her daughter Sofia a few weeks ago. The dish was for a gorgeous Summer Fiesta Salad (See July 15th, 2011) full of tomatoes, cucumbers and other seasonal vegetables. The best part about the post was that it came with about five other recipes. A truly authentic Italian cook, Angelina doesn't do anything on the small side. As I originally mentioned, she made about six dishes for one meal and sent them all to me. In other words, she made six entrees for dinner one night. Figuring our readers were like myself, I broke up the recipes understanding that we'd all probably not make them for one sitting. I'm just not that ambitious in the kitchen–Maybe Angelina can help me with that. So, as promised, I'm delivering you one of those great dishes here today. It's her version of mac and cheese, and her daughter Sofia gobbles up. I promise. She sent a picture to prove it.
Italian Mac and Cheese
1 lb. mini bow tie pasta
2 tablespoons extra virgin olive oil
3 cloves garlic
1/2 cup fresh shaved parmesan
1/4 teaspoon sea salt
Cook pasta according to package directions. Rinse and drain.
While warm, place pasta in large bowl and, using a small cheese grater, shave the garlic into the dish. Mix in cheese and salt and serve.
The real question isn't "Does this appeall to kids who are used to the cheesy variety?" but "Did Sofia eat this whole bowl?" I'm guessing yes. You?