Think Italy in May. The Mediterranean sun highlights the cobblestone streets from Sicily to Venice. The piazzas are filled with cheerful chatter from locals who are thinking about what to cook for dinner. Pasta sounds good tonight – but not what Americans frequently pour out a jar. Sure, the heavy southern Italian marinara sauces are filling; but, many fine Italian pasta sauces are light and healthy. It’s easy. Prepare pappardelle pasta – that is the wide pasta. After cooking the pasta, gently toss in a small amount of compound garlic butter. (Made by mixing fresh sautéed garlic into cold butter.) Then, toss in julienned sundried tomatoes. Add salt to taste, but carefully. Now, toss in sliced black olives and parboiled fresh snapped green beans. Sprinkle the dish with chopped fresh basil and Parmesan cheese for an authentic Italian masterpiece that has just been created by you! All you need now is Vivaldi music playing, a good bottle of Tuscan wine, picture postcards of past or future travel, and friends who enjoy a culinary adventure. © Kelly McBride Loft