Okay, so I am about to say something that will seem like complete falsehood if you live in the Chicago land area... But, here is goes! It is April 22nd and summer is almost here! I get so much more excited about cooking during summer. I think the warm weather and bright sunshine automatically puts me in a good mood. Add some great grub and we'll call it a date! The joke is, it is still rather cold. Chances are mother nature is going to say forget spring and go straight to summer! This is not okay. Earth, will you please get things straight and actually give us an acceptable amount of the four seasons? 6 months of cold is NOT acceptable.
This weekend wasn't too cold, I actually forced myself to go for a run today. There was only one good thing that came of it...I found a new running path through the local forest preserve. Once I start taking myself seriously again, I plan on going on long runs through the woods. I cannot wait. But in the meantime? I died after 2 miles. If anyone ever tells you that you can take some time off from running and then jump right back into it, don't believe them! They are lying. Good thing I am running the Illinois half-marathon this weekend. I was supposed to run the full, but I failed at training. Looks like I failed at training for the half as well.
One thing that I have not failed at recently is eating. I love eating.
I wish I didn't like food so much. Nevermind, that is a blatant lie. I love food. I always will. That is what makes SMAK so much fun - writing, photography, cooking AND eating all just to bring you new recipes? It is totally worth it. I am not sure that my 50-year-self will thank me for all of it. I guess that will all depend on my dedication to working out.
Anywho...I have been making this dish for years. I think I first began making it back when I was a student at the University of Illinois. I know that I wasn't you're typically college student. My apartment was pristinely clean without fail on a regular basis. I actually could not allow myself to go to bed until my entire apartment was cleaned up. Currently, I don't face such predicaments. I blame it on the fact that I live at home. Once I have a place of my own, everything will go back to normal. I also liked cooking legitimate gourmet meals. Mac & cheese just wouldn't cut it. I had to go all out. If I am going to enjoy eating something, I might as well put in some effort and make it delicious!
This pasta dish has been made more times than I can count. My mother makes it. I made it while living in New York. And most recently, I had the chance to share it will my good friend Sarah, who I did my Coffee Master Seminar with. We have had the opportunity to get closer over the past year and I know that she shares the same affinity for food that I do. She currently attends Kendall College in Chicago and gets the opportunity to take cooking classes, wine classes...all of the above. I am jealous.
And here I am now, sharing this awesome dish with all of you! I hope you enjoy it as much as I have.
Until next time...happy eating!
sun-dried tomato sausage with pasta serves 4
1 box (13.25 oz) whole wheat linguine 1 package (4) sun-dried tomato sausages, 1/4" slices 1 jar julienne-cut sun-dried tomatoes (in oil) kalamata olives, sliced feta cheese, crumbled
- Prepare linguine according to packaging.
- Slice sausages 1/4" inch thick; heat oil from sun-dried tomatoes in skillet and sauté for 10 minutes or until firm and lightly browned, stirring.
- Add sun-dried tomatoes to sausages, allow flavors to marry for 2 minutes.
- Add kalamata olives, cook 2 minutes.
- Add 4 ounces crumbled feta cheese, mix.
- Toss sausage mixture with pasta. Serve.