A friend’s wedding to attend and new outfits to purchase for wearing to said wedding, family in town, errands to run, kids to take care of, Mother’s day to celebrate, house to clean, and somewhere in there, food to eat. Oh, yes…the food! I knew I forgot something! We have had time only for boring leftovers or boring take out or boring peanut butter sandwiches. Bleeah.
Today, things have finally calmed down, and I was able to crack open my new Donna Hay cookbook and whip up one of her genius quick pasta recipes for a real dinner tonight. The one I chose was titled “Pasta with Tomato, Basil and Olives” and was done in a flash.
14 ounces fusilli
1 Tablespoon olive oil
1 red onion, chopped
2 cloves garlic, pressed
1/2- 1 whole red chilli, seeded and minced
2 cans (14 oz each) peeled tomatoes
1/3 cup chopped basil
1/4 c. chopped black olives
cracked black pepper and sea salt
parmesan cheese to garnish
Boil the pasta in salted water until al dente. Drain.
While the pasta is cooking, heat olive oil in a large frying pan over medium heat and saute onion, garlic and chilli pepper until soft, about 5 minutes. Add the tomatoes, crushing them in the pan with a fork and simmer about 4 minutes. Stir in the basil, olives, pepper, salt and sugar. Toss the sauce with the pasta and serve with parmesan. Serves 4.
In all, it was a satisfying dish, but I did feel it needed more…ooomph. Perhaps a bit of red wine to deglaze the pan after the onions were tender? A bit more chilli pepper? I am not yet sure, but I will say that this recipe is so versatile, it will be easy to play with and make better and better every time. I would recommend it as a standby for busy nights, as you saw for yourself, it only took me twenty minutes, stove to plate!
Oh, yes, and the Show with tonight’s Dinner? Go here, and see for yourself what we entertained ourselves with, again and again and again……….