Buy Ambien No Prescription, So, I'm about 10 years behind the times.  I've only just begun to watch the HBO series The Wire.  The important thing is, I'm catching up.  And with my summer television only decent on Sunday nights, I'm unapologetic about needing a little couch time in the evenings.  The outdoor weather is lovely, but I've always been a fan of using the glow of the boob tube to help me get a little sleepy.

Now in the thick of season two of the Baltimore-based series, I got a little inspired by the character The Greek when it came to dinner time.  If I was a better cook, I would have gone full tilt with a Chesapeake Bay inspired crab feast.  You can tell by the picture my bar was set a little lower.  Anyway, the easiest idea that came to mind for a Greek summer supper was a Greek salad.  And while I eat Greek salad, it's not exactly something I crave.  But you see, I like most of the ingredients and putting them all together is very easy.  What if I just added pasta?  Then it would be Greek, crave-worthy with the fill of carbs and salt and ridiculously simple.

Was it delicious?  As my favourite character Omar would say:  Oh, indeed.

Dining companion:  The Wire

Greek Pasta
Serves 1.

0.25 lbs pasta
0.5 cup sliced bell pepper
0.75 cup cherry tomatoes, halved
0.25 cup kalamata olives, roughly chopped
1 clove of garlic, finely chopped
0.5 tablespoon olive oil
0.25 cup feta cheese, crumbled
Few tablespoons fresh parsley
Salt and pepper, to taste

While pasta is cooking in boiling, salted water, heat oil in pan over medium heat.  Add peppers and saute for a minute or two.  Add garlic and stir until fragrant.  Add tomato halves and cook down a few minutes (don't break them down).  Add olives and cook another minute.  Add cooked pasta and a few tablespoons of the cooking liquid. Toss and then turn off the heat.  Toss in cheese (I like my cheese to melt a bit), where can i buy Ambien online, Where can i order Ambien without prescription, then finally parsley, pepper and salt.  You might not need any salt because of the feta and olives.

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This was the question always asked when I was told that there was indeed a kids’ menu at the restaurant we were at.

I distinctly remember one road trip to the Rocky Mountains where I ate spaghetti almost daily.  I did the same during another road trip down the Atlantic Coast.

I knew what I was getting and I knew that I liked it.

The tomato sauce, however, always had to come on the side.  The leap from spaghetti with butter to spaghetti with tomato sauce could not be completed overnight.  Spoonful by spoonful, I learned to love red on my noodles.  My preference for tomato-based pasta sauces has stuck ever since.

Giant balls of meat never really grabbed me.  Neither did a Bolognese.  Primaveras were popular as a teenager, but meh.  A little boring.

For a long while, I was a devout all’arrabiata girl, but as I’ve never been a fan of sausage, my constant modifications got old fast.

Here’s what I liked:  tomato, garlic, chilies.

Here’s what I saw on a menu once: tomato, chilies, onion, bacon.  Close enough.

My first taste of Amatriciana.

Hard to find thereafter, it was something that I greatly loved but rarely ate.  The menu I first saw it on removed it with the introduction of new owners.

A good friend and I often speak of when we see it, when we crave it, when we eat it.

I’m embarrassed to say that I’d never made it before this month.

It’s not very hard to find a recipe when you visit Google—especially now that pork fat is all the rage.  You find many recipe versions when searching.  Some use tomato sauce, some diced or crushed canned tomatoes, some diced fresh.  Some have garlic, others don’t.  Some have parsley, some don’t.  The most authentic ones require guanciale (pork jowls), pecorino cheese, tomatoes, onion, and the pasta shape called bucatini.  It’s almost like a long macaroni noodle.

I combined what I read and what I liked and bought what was easy.  I don’t want to go on a quest for ingredients when cooking just for me.  The Italian Centre  had all that I needed.  A version on Epicurious uses balsamic vinegar.  I thought that might be a little strong, but I needed to deglaze the pan before adding the tomatoes, as mine weren’t very juicy.  I grabbed the white balsamic from my cupboard and it did the trick.

What I love about this dish is that it represents the simplicity of Italian pasta recipes.  Just a few key ingredients in the right combination.  Smoky, salty, sweet, spicy. 

I warn you, though.  The thickness of the bucatini means twirling can prove difficult.  Saucy chins should be expected.

Bucatini all’Amatriciana

Makes two healthy servings.

1.5 tablespoons of olive oil

250 g bucatini

4 slices pancetta, chopped and divided

0.5 onion, thinly sliced

5 roma tomatoes, chopped, seeds removed, and mashed slightly

2 cloves of garlic, chopped

0.25 teaspoons of chili flakes

1 tablespoon of white balsamic vinegar

0.5 cup Italian parsley, chopped

Grated pecorino romano cheese, to taste

Heat 0.5 tablespoons of oil on medium heat in a skillet or sauté pan.  Cook half of pancetta until crispy.  Transfer to paper towel.

Heat remaining oil on medium-low heat.  Cook remaining pancetta and onions until onions are translucent.  About 5 minutes.  Add garlic and chili flakes and cook one more minute.  Deglaze pan with vinegar.  Add tomatoes and cook an additional 7–10 minutes until tomatoes soften and the sauce comes together.  The pancetta adds saltiness (as will the cheese later), but taste to see if more seasoning is needed.

Meanwhile, cook bucatini in salted water until al dente.

Transfer cooked pasta to sauce and cook shortly to coat pasta.  Take off the heat and toss with parsley and reserved pancetta.  Finish pasta with grated pecorino.

Mangia!