I haven't gone shopping in ages, so the extent of my veggie
stockpile is potatoes and cabbage.
Since I wasn't feeling significantly irish enough today
to make a family stew or bake my gran's soda bread I
reached for the canned tomatoes.
We had been out at the beach all day and needed some
carbs asap. So whole wheat pasta it was, yet where is
the twist?
Green Olive Whole Wheat Pasta
Ingredients
1 can of tomatoes
2 cloves garlic
1 tbsp olive oil
2 tbsp mince
fresh parsley
1/3 cup chopped
green olives
1 diced chili
or 2 tbsp chili flakes
1 tsp salt
1 pack ww pasta
Cook the minced garlic in the olive oil over a medium
heat, until fragrant. Add tomatoes (including liquid),
parsley and chili. Cook for about 10 minutes. Add
green olives and cook until most of liquid is cooked off.
In the meantime cook your pasta until al dente.
When draining reserve about 1 cup of water. Add sauce
to pasta pot and add in water. Combine well and season
with sea salt to taste. Serve topped with fresh minced
parsley or vegan parmesan!
On a side note here is a big friend we made out in the
ocean today.
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