Cooking on vacation:
A crudaiola is always good

I have spoken so many times of pasta alla crudaiola, and in connection with the kitchen on holidays, that I am almost ashamed to mention it again!

The rest as well as a distinctly summer dish is also one of the simplest preparations that there are when you are on vacation.
And it is always very tasty.

During this Cretan holiday it is not that I expect to find the real tough, hard cheese (ideal for the classic version of this dish);
but a good one Feta - left in the water for half an hour to eliminate any excess salty - is a great replacement

A replacement that gives that special nonsoché to the plate.

The other ingredients here are also available, truly from the producer to the consumer, in abundance:
garlic, basil, tomato and olive oil: as much as they want.

At this point just fine chop the garlic (I prefer to crush the mortar with a little 'oil, if I get the chance), add the chopped basil, the peeled and peeled tomatoes and the crumbled feta with your hands.
Salt addition to that needed to cook pasta is not needed.
It blends into the bowl, add the pasta immediately after draining and lunch is already on the table.

Basic rule: enjoy the pasta looking at the sea!

Bon appetite

ADVICES AND NOTES:

• In Crete always I find the beautiful craft products made of olive wood; mortar and pestle are always included. And as soon as I get home, someone happens to tell me "but how beautiful they are!"With so much enthusiasm that eventually leave them to him to go.
• There is a variety of mizithra It matured that much attracts the ricotta doggie hard, sooner or later I'll try in this dish.