Garlic, Olive & Tomato Pasta
Submitted by Eryn/Seitanicverses
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| prep time: 5 minutes | cooking time: 5 minutes | makes 2-4 side-dish servings. |
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| This is a recipe I clipped from the LCBO's "Food and Drink" magazine, and it goes beautifully as a side dish paired with the 'Italian Marinated Tofu' from "Vegan with a Vengeance". |
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Equipment:
Saucepan or frypan.
Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
Pinch hot chili flakes
1 cup grape tomatoes, cut in half
1/2 cup kalamata (black) olives, pitted and coarsely chopped
Small handful shredded fresh basil or parsley
(or 1/4 teaspoon each basil and/or parsley, dried)
1 teaspoon finely-grated lemon peel.
Whatever pasta shape you prefer, and enough to serve 4 as side dish--I used approx 2/3 cups dried Eden brand vegetable rotini per serving.
Directions
Put water on to boil for pasta, then cook pasta until al dente or desired consistency. (Rotini works well).
Heat olive oil in large frying pan (or saucepan) over medium heat. Add garlic and chili flakes and cook for 1 minute, until oil becomes fragrant. Add olives and tomatoes and stir until hot, about 2 minutes. Remove from heat. Toss with herbs and lemon peel, then toss with drained pasta and serve.
Sauce should keep in fridge up to 2 days. Yields approximately 1 1/2 cups of sauce. |
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Reviews (add your own)
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| Editrix wrote on Thursday December 14th, 2006 09:59 PM |
 three and a half soybeans |
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This recipe is deceptively simple, combining everyday ingredients to create a dish that's much more than the sum of its parts. A perfect weeknight meal! |
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