Author: @Moku_O_Keawe Serves: 8 Time: 10′
Disclaimer: “my feline overlords expressed displeasure with my inattention by knocking my cell phone into the pool, rendering the photos of these recipes inaccessable” This photo has been taken from internet. Credits to the owner.
- 1/2 pkg (8 oz) of favorite pasta (spaghetti, fettuccine, vermicelli, etc)
- 2 tbsp olive oil
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1/4 c. parmesan cheese, shredded
- 1 tbsp salt
1. Cook, drain past
2. Add to pot
3. Add ingredients in layers, top w/ olive lil
5. Cover pot, let heat of cooked pasta soften ingredients, let sit 15 minutes
Story of the recipe
My Aunty (who is half Mohawk, half Italian) gave me this recipe.
I was born, raised, & have lived in Hawaii my whole life. The recipes I’m submitting reflects a wide array of influences: American cuisine, in addition to the multi-cultural impact that immigrants to Hawaii from Polynesia, Asia & Europe.
My mother was born (in Hawaii) during the Great Depression & WWII, so the recipes from her were from a time of austerity: food shortages, martial law, threat of attack. Nothing was wasted or thrown away. Everyone had a garden (necessary for survival), plus a few chickens for meat & eggs, a wild pig (caught as a baby) being raised on scraps for meat, bacon. People also went to the beach & fished, & gathered seaweed, mollusks, etc. Heavy military presence, only meat commercially available was canned: spam, corned beef, tuna, vienna sausage, deviled ham.