A Garliky, Delicious Meal
I cooked a wonderful meal last night that is both laughably simple to make and full of garlicky goodness. John just kept saying, "This is delicious!", something he doesn't always say to my cooking, which is spotty at best. He and I were practically licking our bowls by the time we finished it. It serves 4 and takes less than half an hour to make. Here it is:
TOMATO AND OLIVES PENNE
Ingredients:
1/2 tsp. salt and 1/4 tsp. pepper
1/2 box of penne or other short pasta
1/4 c. olive oil
2 garlic cloves, thinly sliced
2 cups of cherry tomatoes, haved or quartered
1 tsp tabasco sauce
1 tsp. dried oregano
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving at the table
Instructions:
1. Boil salted water in large pot, then add penne, cooking for about 13 minutes or until pasta is "al dente."
2. Drain penne and set aside until time to mix with the sauce.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat.
4. Add the garlic and cook, stirring until they are just golden.
5. Add the cherry tomatoes, oregano, tobasco, salt and pepper.
6. Reduce heat to low and cook, stirring, until tomato juices run, about 3 minutes.
7. Add the penne, olives, parsley and 1/4 cup Parmesan to the skillet and toss to combine.
8. Serve with crusty French or peasant bread of some type, with Parmesan.
Now, do all the above and I guarantee that you will be gobbling this up. If you have children who might not like the olives, add them after you have served the children.
TOMATO AND OLIVES PENNE
Ingredients:
1/2 tsp. salt and 1/4 tsp. pepper
1/2 box of penne or other short pasta
1/4 c. olive oil
2 garlic cloves, thinly sliced
2 cups of cherry tomatoes, haved or quartered
1 tsp tabasco sauce
1 tsp. dried oregano
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving at the table
Instructions:
1. Boil salted water in large pot, then add penne, cooking for about 13 minutes or until pasta is "al dente."
2. Drain penne and set aside until time to mix with the sauce.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat.
4. Add the garlic and cook, stirring until they are just golden.
5. Add the cherry tomatoes, oregano, tobasco, salt and pepper.
6. Reduce heat to low and cook, stirring, until tomato juices run, about 3 minutes.
7. Add the penne, olives, parsley and 1/4 cup Parmesan to the skillet and toss to combine.
8. Serve with crusty French or peasant bread of some type, with Parmesan.
Now, do all the above and I guarantee that you will be gobbling this up. If you have children who might not like the olives, add them after you have served the children.