Michelle, our belle at HQ WordPress, wants us to “phone in” one of our LUNCHTIME respites via the camera function on our handhelds.
That’s a pretty tall order for someone at a business lunch who’s already on the iPhone with someone back at the office while simultaneously crunching sales projections on an iPad as his/her regional manager, waiting impatiently, strums his/her fingers on the table. WELL?
Non è una problema per me (It’s not a problem for me). Today, I’m having lunch, virtually, with the late, great tenor-of-all-tenors, Luciano Pavarotti. LP and I have all the time in the world, just like the length of one his operas.
It’s a quick-‘n’-easy pasta dish, featuring spaghetti, fresh cherry tomatoes and a handful of black olives: Spaghetti con Pomodorini e Olive Neri. For lunch, it’s one of my fave, go-to dishes and plates in less than 30-minutes.
More often than not, Italians enjoy a plate or bowl of pasta at pranzo (lunch) vice cena (dinner). Admittedly, pasta is one of the heavier dishes of la cucina Italiana and best served as part of the midday meal.
I love the sound of classical music in the kitchen, and it marries well with the Italian fare that I routinely — and miraculously — whip together.
With “The Maestro” in the house, I thought it appropriate to go with one of his all-time hits, Mattinata, written by Ruggero Leoncavallo way back in 1904 and one of the 26 songs that made it into the Pavarotti’s Greatest Hits CD.
©The Palladian Traveler | ©Tom Palladio Images