Best Boat Pasta

This go anywhere recipe adapts to a functional boat recipe in a snap. "People and Food" for December 2009

November 19, 2009

368 warden

Courtesy Of Barbara Gail Warden

I admit it – this recipe isn’t particularly regional, or even nautical. What it has to offer the cruising community is its extreme versatility. Eat it hot, cold, or at room temperature. Ants in the sugar? Use honey. No oregano? Try an “Italian herbs” mix. No refrigeration? No problem – there are no mayonnaise or milk ingredients. Run out of Tupperware or silverware? Keep it in a zipper-lock bag and pour directly into your mouth as needed. It’s incredibly good!

1 pound rotini pasta
¾ (three fouths) cup olive oil
½ (one half) cup white vinegar
¼ (one fourth) cup sugar or honey
1 tablespoon oregano or Italian herb mix
Salt and pepper, to taste
2 cups green peppers, diced (or substitute olives)
2 cups tomatoes, diced
1 ½ (one and one half) cups onions, diced
2 cloves garlic, minced

Cook pasta according to package directions. Drain. Whisk together oil, vinegar, sugar or honey, herbs, salt, and pepper. Combine vegetables with cooked pasta, pour dressing over, and serve! Serves two hungry sailors.


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