Mediterranean Diet Recipe

Recipe 1
CeCe Sullivan, Home Economist Seattle Times Rigatoni with Creamy Tomato Sauce

Ingredients: 8 ounces dry pasta (rigatoni or penne); 1 tablespoon olive oil; 1/2 cup diced onion; 2 tablespoons dry vermouth (wine) or white wine 1 3/4 cups (14.5-ounce can); pasta-ready chunky tomatoes, primavera style; 1/2 cup whipping cream;1 cup ripe (black) olives, halved;1/2 cup grated Parmesan cheese; 1/4 cup sliced green onion. Cook pasta according to pacakge directions. Drain and keep warm.

In a large skillet heat oil. Sauté onion for four to five minutes. Onion should sizzle as it cooks. Add vermouth. Cook one minute. Stir in tomatoes and their juice, cream, pasta, olives and Parmesan cheese. Toss well. Sprinkle with green onions. Makes four servings.


Recipe 2
Skillet Chicken Cacciatore

Ingredients: 8 ounces dry pasta (linguine, fettucine or spaghetti); 2 tablespoons olive oil 2 cloves garlic, minced;1 cup sliced red onion; 1 medium green bell pepper, cut into strips; 1 pound boneless, skinless chicken breast halves (3 to 4); 1/4 cup dry white wine (such as chablis and riesling); 1 3/4 cups (14.5-ounce can) pasta-ready, chunky tomatoes with mushrooms; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon chopped fresh basil; 1/4 cup sliced ripe (black) olives; Additional olives for garnish. Cook pasta according to package directions. Drain and keep warm.

In a large skillet heat oil. Sauté garlic, onion and bell pepper for one minute. Add chicken and cook over medium-high heat for six to eight minutes or until chicken is cooked.

Add wine and tomatoes, including their juice. Add salt and pepper. Cook five minutes. Serve over pasta. Sprinkle with basil and ripe olives. Makes six servings.


Recipe 3
Contadina, California Olive Industry and Beringer Vineyards Pork Brochettes

Ingredients: 2 pounds pork, cut into 1 1/2-inch cubes; 1/2 cup olive oil;1 tablespoon paprika; 2 tablespoons ground cumin; 1 teaspoon chopped fresh thyme; 2 teaspoons cayenne pepper; 1 teaspoon oregano; 2 teaspoons minced garlic. Place the meat in a non-reactive container.

In a small frying pan over low heat, warm together the oil and all the remaining ingredients. Let cool and rub the spice mixture on the meat to coat evenly. Cover and refrigerate overnight. Bring the meat to room temperature. Prepare a fire in a charcoal grill or preheat a broiler.

Thread the meat onto skewers and place on the grill rack or on a broiler tray in the broiler. Grill or broil, turning once, until done to taste, about four minutes per side for medium-rare.

Transfer to a warmed platter and serve. Makes four servings.

Notes: These spicy pork morsels, cut in smaller 1-inch cubes, are served at tapas bars all over Spain. The marinade can also be rubbed on a boneless pork loin which can be roasted or grilled.

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