Recipe: Tomato-Herb Pasta

It’s been a while since we’ve talked about cooking for one.  I’ve mentioned before that I find pasta to be one of the easiest things to throw together for one person.  I also like it because pasta dishes yield great leftovers (see: the massive amounts of people exiting Italian restaurants with to-go boxes).  Because of these two things, and because I’m Italian and therefore required to eat pasta at least once a week lest I lose my license, I eat a lot of pasta.

But problem: pasta isn’t particularly healthy since it’s full of (delicious, wonderful, amazing) carbs.  Solution: eat less!  And add veggies!  Y’all, I ask you, am I brilliant or what? 😉

This particular recipe is one of those great base dishes that you can add a variety of different options from vegetables to meats to seasonings and still get a great result.  So, first I give you the recipe, and then below, I’ll list some excellent mix-in options.

Can you tell I was running out of long pasta?

Tomato-Herb Pasta
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4 oz (1/4 of a box) long, thin pasta (spaghetti, vermicelli, angel hair, etc)
2 garlic cloves, minced
2 tablespoons olive oil
1 pound plum tomatoes, cut into eighths (I used about 4)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Kosher salt and black pepper
Parmesan cheese

Bring a pot of salted water to a boil and cook noodles according to package directions.  Drain it and keep it nearby.

Meanwhile, heat oil in largish (you want enough room to toss the pasta later) skillet over medium heat.  Saute the garlic about a minute, and then stir in the tomatoes.  Cook, stirring occasionally, about 5 minutes, or until the tomatoes begin to release their juices.  Stir in the herbs and salt and pepper to taste.  Dump the cooked, drained pasta into the sauce and toss gently to coat the noodles in the sauce.  Top with cheese and more fresh herbs if desired.

-Adapted from Southern Living

Suggested mix-ins

Veggies:
Spinach (add with the herbs and toss to wilt)
Onion (sauté about 5 minutes before adding garlic)
Mushrooms (sauté about 8 minutes before adding garlic)
Zucchini (add with the tomatoes)
White or black beans (drained and rinsed; add with the tomatoes)

Other herbs:
Rosemary
Thyme
Cilantro (especially delicious with black beans)

You can also add chopped, cooked chicken, browned and drained turkey sausage, shrimp (toss in with the tomatoes), or whatever leftover meat you have on hand.

This post is linked to Tasty Tuesday