Today on DelmarvaLife –
We are celebrating a major milestone at WBOC. For 35 years, WBOC Steve Hammond has been a calm voice in times of crisis. He’s in Historic Studio D to discuss his comprehensive career.
Five years of flourishing. La Baguette Bakery and Catering in Dover celebrates five years of flourishing. Katie stops by to get in on the fun.
Staying fit with friends. That’s what you can expect at SwimFit Wellness in Ocean Pines and they have tons of tools to make sure that happens. Katie dives in to learn more.
We sit down with AmeriSpec general manager, Robert Axselle to talk home inspections on new construction. He shares some stories of issues that could have spelled disaster for homeowners.
It’s Throwback Thursday. Author, Jim Duffy of Secrets of the Eastern Shore tells the tale of the mad dash of the “Dover 8.”
TidalHealth is expanding and has built a robust network of primary and specialty care offices throughout Delmarva. With board-certified, knowledgeable providers, an electronic medical record that connects caregivers and state-of-the-art technology, TidalHealth is offering the best in patient-centered care. Today, we welcome Dr. John Appiott of TidalHealth Primary Care in Federalsburg to talk about the importance of having a primary care physician.
When you’re craving something fresh-tasting and satisfying, fill your plate up with our Italian Spring Fling Pasta. This angel hair pasta dish features some great springtime flavors. One whiff of this is all it’ll take to get your family to the dinner table.
What You’ll Need
- 1/3 cup olive oil
- 1 cup chopped onion
- 5 large tomatoes, cut into 1-inch chunks
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14-ounce) can artichoke hearts, drained, cut in half
- 1 (2.5-ounce) can sliced black olives, drained
- 1/4 cup sliced fresh basil
- 1 pound angel hair pasta
What to Do
- In a large skillet over medium-high heat, heat oil; cook onion 5 minutes. Add tomatoes, garlic, salt, and pepper and cook 8 to 10 minutes, or until tomatoes are broken down, stirring occasionally. Add artichokes, olives, and basil and cook 3 to 5 minutes, or until heated through.
- Meanwhile, in a large pot of boiling water, cook pasta 4 to 5 minutes, or until tender; drain. Place pasta on large platter, top with tomato mixture, and serve.
Notes
- Sprinkle with grated Parmesan cheese just before serving.
- Here’s some warm and crusty garlic bread to sop up all the extra springtime goodness!
