Tomato and Olive Pasta

As I’m not keen on peppers (or I should say my digestive system-especially green peppers) I omitted them from the original recipe which I have sourced at the bottom of the page. I love roasted red, orange, and yellow peppers which I make quite often.

I also didn’t have black olives so I used pimento stuffed green olives (which I always have on hand).

I was also in the mood for spaghettini therefore I made a few changes to the original recipe.

I thoroughly enjoyed this dish and it didn’t even have pasta sauce on it!

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8 oz. (250g) spaghetti
2 tablespoons olive oil
2 cloves, garlic, minced
1 onion, chopped
1/2 cup dry white wine OR sodium-reduced chicken broth
1/4 cup (approx.) pimento stuffed green olives, chopped
3 greenhouse tomatoes, coarsely chopped
2 tabspoons basil (Litehouse)
1/4 cup shredded Parmesan cheese

In large pot of lightly salted boiling water, cook pasta for 8-10 minutes or until tender.

Meanwhile, in large skillet, heat oil over med heat.  Cook peppers, garlic and onion until lightly softened, about 5 minutes.  Add wine, olives and tomatoes; increase heat and bring to simmer.  Cook uncovered until hot and bubbly, about 3 minutes.

Drain pasta; add to skillet and toss.  Stir in basil and sprinkle with cheese.

Serves 4

Source: Foodland Ontario 2016 Calendar, Greenhouse Tomato and Pepper Pasta, foodlandontario.ca

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