Prosciutto, tomato and olive pasta!

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I love cooking pasta with fresh ingredients rather than drench it with sauce and all. I love this dish as it’s full of flavor with different colors and texture. Moreover, it’s super easy to make.

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Ingredients
  • 450 grams (1 pound) fettuccine
  • 2 teaspoons sea salt
  • 3 tablespoons extra virgin olive oil
  • 5 garlic cloves, finely minced
  • 2 shallots, finely minced
  • 130 grams (~ 1 cup) black olives, pitted
  • 3 to 4 tomatoes, diced
  • 1/2 cup dry white wine (optional)
  • 1 can diced tomatoes
  • 42 grams (3 tablespoons) unsalted butter, cut up
  • reserved pasta water (optional)
  • 75 grams (2.5 oz) Parmesan cheese, finely grated
  • a handful of flat-leaf parsley, finely chopped
  • 200 grams (less than 1/2 pound) prosciutto
Preparation
  1.  Cook pasta according to package instructions, stirring often to loosen up the sticky strands.
  2. Drain the cooked pasta, but save about 1 cup of the pasta water. Set aside.
  3. Wipe clean the same pot and set over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute.
  4. Increase heat to medium again, add olives, and cook for 1 minute.
  5. Add the diced tomatoes and cook until soft, about 1 to 2 minutes.
  6. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes.
  7. Stir in butter until dissolved.
  8. Put the pasta back in the pot and gently mix until each strand is coated in the sauce. Add reserved pasta water if the sauce seems too dry.
  9. Toss with Parmesan cheese and sprinkle with chopped parsley.
  10. Serve and garnish with prosciutto slices.

 

Strawberry spinach salad!

I am so not a salad person but since it’s the summer, it’s about time I shape up and eat healthy. With salads it has to taste good and have a variety of different flavors which is why I really like this one. I’m not into spinach but the strawberries add a sweet flavor where as the feta cheese bring some texture and saltiness, and the almonds add that extra crunch.

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Ingredients

  • Baby Spinach
  • Strawberries ( adjust to your liking)
  • 1/2 cup feta cheese
  • 1/2 cup smoked almonds
  • 1 small onion (optional)

Dressing

  • 2 tsp. Dijon Mustard
  • 1 tsp. honey
  • 1 shallot
  • 2 tsp. red wine vinegar
  • 1/3 cup olive oil
  • Salt and pepper to taste

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Jumeirah Beach Hotel, Dubai, UAE!

So I’m actually back in Dubai from my extremely short trip to Kuwait and honestly, there is no place like Dubai. I love this city and the life here. However, this desert heat is just way too hot that I actually miss the confused Georgia weather, especially the rains.

Anyways, so I recently got to visit the Jumeirah Beach Hotel here for a lovely lunch with a good friend of mine.

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Designed in the shape of a breaking wave, the Jumeirah Beach Hotel is one of the most well-known landmarks in Dubai with its luxurious and vibrant interior. Since I’m here, I just had to head on over at one of their restaurants, overlooking the beach and the lovely Burj Al Arab. This is indeed what they call “the good life!

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