Spaghetti with Mint Leaves
Jennifer Iserloh

Mint is prized throughout the Mediterranean, used in honeyed desserts, sprinkled liberally on savory dishes and used to brew the sweetest tea. In Morocco, it's even used as an air freshener as locals stroll through the streets of the market place and stuff leaves unto their nostrils to block out strong odors.


One of my favorite Mediterranean flavor combos is mint and tomato, tossed together in a light, savory sauce for summer. I think most Americans might think basil is the end all when it comes to tomato sauce, but in Southern Italian cooking mint is used liberally. I remember cooking swordfish in a fish basics class in culinary school. It had a perky tomato sauce with paper-thin slices of garlic, 'GoodFellas' style. We added a big fresh bunch of mint, chopped, to a sauce that had bubbling hot cherry tomatoes popping open in the skillet.


Sadly, I had to forego swordfish -- it's on many people's health radar due to its high mercury content -- but I just couldn't resist making this sauce. It's lovely on warm pasta and even when served room temperature. Sip a glass of chilled rose and make it an hour before your guests arrive.


Get the Skinny Chef's Spaghetti with Mint Leaves recipe.