I tend to make dinners with whatever I have available during the busy months of summer. In the summer what is available is often what is in the garden or what I pick up at the Market on Thursday night or Saturday morning. Monday, I needed to make something quick and tasty with little effort. Here’s what I came up with. There were no leftovers!
Fresh Garden Pasta
- 1 small onion
- 2 cloves garlic
- 1 pepper (I used a pimento for a bit of sweet and spicy)
- 1 tablespoon olive oil
- 1 pound tomatoes
- 1/2 cup tomato sauce
- 10 kalamata olives, chopped
- 1 small zucchini, chopped
- 1/2 cup fresh basil leaves, chopped
- Tablespoon fresh oregano, chopped
- 1/2 cup parmesan cheese
- 1 pound of dried chunky pasta (something that can hold sauce well)
- Chop onion, garlic, pepper and tomatoes.
- In a large sauté pan, sauté onion, garlic and pepper in olive oil until translucent.
- Start pasta in boiling water, cook following manufacturer’s directions.
- Add tomatoes and simmer for 5 minutes. Add tomato sauce and simmer 5 more minutes.
- Add olives and zucchini. Toss in basil and oregano. Simmer another 5 minutes.
- Drain pasta and toss with sauce in sauté pan. Add parmesan cheese, salt and fresh pepper.
- Eat it up!
This made enough to serve my family of three perfectly.