Slow Days: Siracusa Pasta

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum which attest to that. Once in a while your can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

This recipe is from Lynne Rosetto Kasper’s book The Italian Country Table. She describes visiting the market in Siracusa, Sicily: the people she chats with and the ingredients that inspired this recipe. From them she makes a wondrous pasta dish. The following ingredients make enough for TWO [2] servings.

You will really need a mise en place for this preparation, so set it up now.

Garlic [3 cloves], 1/4 cup red onion, zest of orange/lemon, oregano, 1/2 cup basil + 8 oil-cured olives, 1 cup quartered cherry tomatoes, 3 oz mozzarella, 3 oz ditalini pasta. The garlic is sautéed until pale gold and removed. Over medium-high heat, the onion is sautéed the same way before the zest is added for 30 seconds. The oregano is added and cooked for 30 seconds. Take off heat while you cook the pasta for 5-6 minutes until it is still firm to the tooth. Reserve 1/2 cup of pasta water. Add the pasta water to the sauce pan and cook, along with the garlic, for 30 seconds. Add the pasta, basil, and olives, tossing everything to coat it with the flavors. Put the tomatoes in the pan and taste for seasoning. Plate with the cheese. I added basil leaves and clementine sections for even more color and bright flavor.

Gosh it is good.

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