I am in love with pasta (as you may have noticed from previous blog posts). I wanted to come up with a pasta that was easy, but felt a little extra special, without being too unhealthy. I had seen pastas made with tons of olive oilor vegan butter to coat the noodles, and I wondered what it would be like to coat the noodles with a different flavor. The liquid from a can of tomatoes made an obvious choice – normally, it just goes unused in dishes I make. Here’s what I came up with:
Green and Red Pasta:
– 2 Tablespoons olive oil
– 1 large onion, sliced (yellow is good, but a sweet onion particularly nice)
– 1 28 oz can of whole tomatoes, drained with at least 1/4 cup of liquid reserved
– 2 teaspoons salt
– 12 oz of pasta spirals (I use gluten-free)
– 4 oz of baby spinach
– 1 cup chopped fresh basil
– 1/4 cup kalatata olives, sliced (optional)
– 1 pinch of red pepper flakes (optional)
1. In a large pan or wok, saute the sliced onion in the olive oil over medium heat for 10 minutes. Meanwhile, bring a large pot of water to boil.
2. Cut the drained tomatoes into halves or quarters using kitchen scissors. Add the tomatoes and salt to the pan, and cook over medium low heat for at least 10 more minutes. Meanwhile, cook the pasta.
3. Add the pasta, spinach, basil, and optional olives and red pepper flakes to the pan, along with 1/4 cup of the reserved tomato liquid. Cook over medium heat, stirring often, until the spinach is wilted (this will only take a few minutes).
4. Serve beside a large green salad.