Super-Simple Veggie Spaghetti

Sunday, 3 January 2010

(Image credit goes to Culinaria italia)

I was going to meet up with friends at Horsehead tonight but I was just too tired from a difficult but amazing week at work.  Instead, I opened a bottle of Barefoot Pinot Grigio (cheap but nice) and picked fresh oregano and basil from my container herb garden.  Time for comfort food:  pasta!

I used:

1 14oz can of Italian-style, diced tomatoes with basil, garlic and oregano
2 servings of spaghetti pasta (angel hair isn't "meaty" enough for the simple sauce)
2t kosher salt
1t fresh basil leaves
1t fresh oregano leaves
10 medium-sized kalamata olives in olive oil
Fresh cracked pepper

Boil water for pasta, add pasta, add 2 teaspoons salt
Open can of tomatoes (do not drain)
Chop olives discarding the seed
Combine olives and tomatoes in microwave safe bowl
Wash and dry fresh herb leaves (stems removed)
Microwave tomatoes and olives for 3 minutes
Drain spaghetti and pour into pasta bowl
Add herb leaves (no need to chop)
Using slotted spoon, strain and dish tomatoes into pasta bowl on top of spaghetti
Add a bit of liquid from the tomatoes
Toss with two forks
Crack fresh salt and pepper on top to taste

Serve with green salad, medium white wine (you might like 2007 King Estate Chardonnay from Oregon's Willamette Valley) and crusty bread.

2 comments

Anonymous said...

that looks fantastic can just smell it mmmmmm go pook

Chris F. said...

Looks yummy! I will have to try it out.