Thursday, 16 June 2016

A taste of Italy with Cara Marsi

It is Thursday - time for a new recipe from one of my fellow romance authors of THE LETTERBOX LOVE STORIES, an anthology of romantic short stories to be released later in June.

We were in Sardinia last week, so we don't have to travel very far for our next recipe. Today we are on the beautiful Amalfi Coast in Italy, where award-winning author Cara Marsi set her short story 'Curating Love'.
Hello Cara and welcome. Can you tell us why you chose to set Curating Love on the Amalfi Coast?

I have visited the Amalfi Coast twice, and it's one of my favourite places in the world. The beauty of the place is outstanding. Driving along the twisty, narrow roads can be thrilling or frightening. On my most recent to Italy, my husband and I spent a day in Ravello. I loved it. It's an old, medieval city with so much charm. I didn't want to leave. Another place I love along the Amalfi Coast is Capri, and I have a story sent there also, Capri Nights.

Photo courtesy of Pixabay
I have never been but the sceneries are indeed breathtaking. Why did you chose a pasta recipe today?

Because it's Italian! I've made this dish and it's wonderful. I include a recipe in my monthly newsletter, and I included this one a few months back.

Baked Rigatoni with Onions and Parmesan

Serves 8. Per serving: 360 calories; 52g carbs; 16g protein; 10g fat.

Image courtesy of Pixabay
·        2 Tbsp. olive oil
·        2 medium yellow onions, sliced thin
·        4 cloves garlic, minced
·        2 tsp. dried dill weed (or ½ cup fresh dill, chopped)
·        ½ cup bread crumbs
·        2 cups reduced-sodium chicken broth
·        Ground black pepper and salt to taste
·        1 lb. rigatoni pasta
·        5 oz. grated Parmesan

1.      Preheat oven to 400 degrees. In a large pot, boil water for pasta.

2.     Heat the olive oil in a large, deep iron or oven-safe skillet over medium heat. Sauté onions, garlic, and dill for a few minutes until onions become glassy. Add half the bread crumbs and stir to toast evenly.

3.     When the mixture is golden brown, add the broth and simmer on low heat. Add pepper and salt and stir. Meanwhile, add the pasta to the boiling water and cook. Drain.

4.     Add the cooked pasta to the skillet with the onion mixture. Fold in half of the grated cheese. Sprinkle the remaining bread crumbs and cheese on top.

5.     Bake in the skillet, uncovered, until a golden brown crust forms, about 20 to 25 minutes. Serve hot.

I thought it sounded too bland with just dill and garlic so I added basil, oregano, and a mixture of Italian herbs. It was delicious.

I love pasta! In fact I would have pasta every single day if my family let me. Thank you Cara for this delicious recipe.

Blurb for Curating Love:

A letter inviting Chloe Decker to curate the art collection of the wealthy DiMarco family of Ravello, Italy, lets Chloe begin to picture a new life for herself after the death of her fiancé. But she’d never included her employer’s sexy grandson in that portrait. Matteo DiMarco, the playboy scion of the DiMarco family, will never again let a woman betray him. But sweet, earthy Chloe reawakens old dreams. Wary of losing her heart again, Chloe’s not ready for a relationship, even with a fine Italian masterpiece of a man like Matteo. Besides, her future is in Philadelphia, not Italy. Can Matteo convince her to stay and take a chance on him? Can she open her heart and paint a new picture that includes them both?

Cara Marsi, Award-Winning Author
Sign up for my newsletter at


  1. Your recipe looks delicious, Cara, and I love the premise of your story. The Amalfi Coast is a stunning and romantic location. Thanks for another great recipe post, Marie!

    1. It does, doesn't it, Helena? I absolutely love pasta. I dream of going to the Amalfi coast one day...Thank you for visiting!

  2. I'll never forget the first time I saw the Amalfi Coast - I fell in love with it there and then. And now I'll have to try the recipe! Thanks for sharing.

  3. This one looks so fun and easy! While I'm not a fan of parmesan cheese, I would be willing to try with this one. It looks so good!

    Thanks for sharing, Cara!