And finally, we’re back! After a week or so of searching and overlooking, I managed to find the rogue camera cable and upload a whole backlog of food photos. So, now there’s catch-up blogging to do. I can sense your excitement.
After Josh and I returned from our travels (which, toward the end, got very icy and treacherous), we weren’t in much of a mood to do anything more involved than watching TV and boiling water for a few days–and thus, this simple pasta was born. The pasta itself is store-bought, with a cheese and vegetable filling. Bored of the usual marinara, I decided to liven it up with a quick lemon-garlic cream sauce. I sauteed garlic in some butter, then added a little flour to make a light roux. After that browned just a bit, I slowly added some milk, salt and pepper, thyme and lemon juice. To finish the sauce, I tossed in some halved grape tomatoes and roughly chopped kalamata olives–and then tossed the whole thing gently with the cooked pasta.
If I were going to make it more authentically Greek, I’d probably skip the roux and milk, and just make a light sauce of olive oil, garlic, lemon and thyme–but there was something pretty satisfying about the texture of this one. Plus, brightness of the lemon juice has a way of making the cream sauce taste a bit lighter than it actually is, which is a nice (or not-so-nice, depending on your point of view!) trick. Either way, it was a tasty combination, and–more importantly at the time–simple.
Philosophers at Home 