Our family recently returned from a trip through Italy, and although there’s no place like home, we have talked about different aspects of that trip everyday. And as trite as it sounds, of course the food is a big part of that. “Food” and “Italy” seem to go hand-in-hand, and now we know why.
The culture around food in Italy is very different when compared with how we do things in America, and this was made clearest to me on our final day of the trip. We signed up for a cooking class in Florence, and went to a small studio kitchen overlooking the river, where our chefs taught us a few dishes. One of the chefs said, “In my view, Italian food is not the best tasting food in the world. But I believe it feeds the body what it needs in the best tasting way possible.”
His comment stuck in my mind and helped bring a lot of my feelings from that trip together. I think American diet culture can often be so extreme as to create just another version of “unhealthy.” This is where the Italians have it pretty dialed. Healthy eating isn’t always about cutting out certain foods – more often it’s about cutting out things that change the nature of the food itself. Whether that be chemicals, processing, preservatives, or complexity.
Overachiever Seasoning
I add my signature spice blend to almost every savory dish I create. Now available to purchase!
shop nowThis pasta is inspired by our trip to Italy, and the simple approach I saw every one of our cooks take – keep it simple, and use real food always. Vegetables sautéed in a little pork fat (olive oil works great as well if wanting to make it vegetarian), with simple flavor and a little smattering of cheese (shave some macadamia nut over top if dairy-free). It comes together so quickly and is a great weeknight dinner. I really think you’ll love it.
Summer Squash Pasta, Inspired by Italy
Ingredients:
- 125 grams guanciale (or bacon), cut into small cubes or slices (4-5 oz)
- 500 grams summer squash, any variety, diced (approx 1 pound)
- 100 grams green onion, chopped (approx 1 cup)
- 150 grams cherry tomatoes (approx 1 cup)
- 1 ear corn, shucked, kernels cut from the cob, cob discarded
- 2 cloves garlic, chopped
- 8 servings pasta of choice, cooked until al dente in salted water, drained
- 1/2 tsp Hey Old Sport Overachiever Seasoning
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Parmigiano Reggiano (optional) – substitute shaved macadamia nut for dairy-free
Directions:
- In a large sauté pan over medium low heat, render the guanciale (or bacon) until crisp. Strain out the meat and reserve 2 tbsp of the pork fat.
- Add the squash, green onion, cherry tomatoes, and corn, and sauté until beginning to soften. Add the garlic and seasoning and cook until done.
- Toss in a bowl with the cooked pasta and add the crispy pork. Season with more seasoning or grated Parmigiano Reggiano as desired, serve warm or chilled.
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