VW Cuisine- Blog post 2

Greece became our home away from home when we were traveling in the Kombi.(VW bus). It is a crossroads, and we ended up there 4 times on our 14 months out. I’m enamored with Greece; I find the language and alphabet to be intriguing puzzles. To walk up to an ancient Greek site like Delphi and be able to translate a few words, perhaps the name of a deity or ancient playwright, made me feel like I had found the Rosetta Stone.

Of course, I also loved the beaches, the beer, the food and the people of Greece. It is amazing that they welcome millions of visitors each year and still maintain their innate warmth and charm, making you feel at home.

Pasta is the be-all and end-all of Kombi cooking. Sometimes days go by when the only variety in your diet is the shape of your pasta. Bows, spirals, radiators or shells are the options you discuss for dinner. Often in Greece we would buy small cans of meatballs in tomato sauce and olive oil and pour that over pasta. But one day we got some fresh shrimp.

Shrimp and Feta Pasta

1/2 lb. Shrimp, peeled and deveined
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1 onion, chopped
1 tomato, chopped
1/8 lb Feta Cheese, crumbled
6 oz. pasta, cooked and drained
Salt & pepper to taste

Saute onions and garlic gently over medium-low heat in the oil. When onion is translucent, add tomatoes and shrimp and turn heat up slightly to medium. Toss and stir until shrimp is cooked and tomatoes are soft. Toss with drained pasta, feta cheese and salt and pepper to taste. Alternatively, get MagicKitchen.com’s Shrimp Fettucine.