Slow Food
by Heidi Diller, RD

Last week, a dream of mine came true…I traveled the Tuscany region of Italy for ten days, savoring the wine and food, drinking cappuccinos, eating artesian chocolates and wandering the streets of Florence and Rome. Now, back in my office, I have a new perspective on healthy eating. It’s not just about the food we choose - it’s also about how and where we eat it. In Italy, people dine on multiple small courses, chatting for hours over a bottle of wine with friends and family. The meal is always an occasion.

Now, I have a new mantra: slow down. Likewise, “slow food” is the hot new phrase on the lips of both foodies (a term for chefs and gourmets) and nutrition experts alike. Slow food is everything that fast food is not. So this week, don’t stop for fast food. Go shopping today and make this meal for your family with a tossed green salad, whole grain bread and a glass of wine. This is a fantastic pasta recipe high in flavor, health and perfect for a “slow” dinner.
  Pasta Puttanesca Serves 4


8 ounces whole wheat spaghetti or angel hair
1 tablespoon olive oil
2 garlic cloves, minced
¼ cup flat leaf parsley, chopped
½ cup Spanish olives, chopped
3 tablespoons capers
1 teaspoon anchovy paste
Pinch of crushed red pepper flakes
1 teaspoon dried oregano
1 (14 oz ) can diced tomatoes
1 cup fresh arugula, chopped (I like to add more)
Parmesan cheese, grated

Cook pasta according to directions on package. While pasta is cooking, heat oil in skillet. Add garlic and sauté one minute. Add parsley, olives, capers, anchovy paste, red pepper and oregano and sauté 2 minutes more. Add tomatoes and simmer about 5 minutes. Stir in arugula and simmer until the greens are wilted, about one minute. Add the drained pasta to the skillet, toss to combine and top with parmesan cheese.