Pasta Sunday for 2 (or 4)
Vegetarian with Vegan option
When we first decided to go vegetarian at the end of 2009, I was worried. I love food and always have, so like many people I was concerned that now my diet was going to be limited to sprouts and tofu (neither of which I like).
When scouring the Internet for recipes I had specific criteria:
· Hearty and filling
· Easy to make (I LOVE food, but not making complicated recipes)
· Simple ingredients that were not sprouts or tofu
I managed to build up a library of recipes that fit the bill, and now that we’ve been meat free for years, I realize it wasn’t as hard as I thought to eat a more plant-based diet. Changes are always the hardest to make right before you start- the most difficult part is actually starting.
Now let’s get to the good stuff! This is my favorite pasta sauce to make, tasting better than any jarred sauce I’ve had and so easy to make. Let’s get started!
Ingredients:
· 2 cloves garlic, chopped
· One 15 ounce can of crushed tomatoes
· ¼ tsp crushed red pepper flakes
· 1 tsp capers
· 1–2 ounces sliced kalmata olives
· 2 tbsps butter alternative (I use Earth Balance)
· 1–2 ounces grated Parmesan cheese (optional)
· 8 oz pasta shape of your choice
· 1 or 2 basil leaves for garnish
· salt and pepper
Prepare Ingredients: The only preparation needed for this recipe is to finely chop the garlic and grate the Parmesan cheese if you’re going to be adding it. That’s it!
Start the pasta: Heat a medium pot of salted water to boiling. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain thoroughly, keeping ½ cup of the pasta water just in case you need to thin the sauce. I usually just leave a little bit of the water in the pot of cooked pasta after draining it.
Start the sauce: Once you drop the pasta (I used spaghetti this time, but we also love this with ziti) and set the timer, it’s time to start the sauce. In a medium pan heat 2 teaspoons of olive oil on medium high until hot. Add the capers, garlic, and as much of the red pepper flake as you’d like. Season with some salt and pepper and cook for 30 to 60 seconds, stirring constantly.
Add the tomatoes and sliced olives to the pan, seasoning with salt and pepper. Cook for 6 minutes or until thickened, stirring occasionally. Turn off the heat and season with salt and pepper to taste. Make sure you taste as you go, so the sauce is seasoned they way you like it.
Finish and serve: To the pan of sauce, add the cooked pasta, butter, and half of the grated cheese. Season with salt and pepper and cook on medium for 1 to 2 minutes, stirring continuously so that all the pasta is coated. If the sauce is too dry, add some of the reserved pasta water. Turn off the heat and taste before seasoning one final time with salt and pepper.
Serve it up with the rest of the grated Parmesan sprinkled on top. So good!
Variations: The recipe can easily be doubled for four people (or leftovers) by using a full pound of pasta, a 28 oz can of crushed tomatoes, using 3 cloves of garlic (or 4 if you love garlic), and using a bit more of the capers, olives, and cheese (if you’re using it).
Adding veggies, like roasted broccoli, to the dish at the final step can make for a heartier meal. I’ve also served this with a side of spinach sautéed in garlic and oil. Delicious!
To make this dish vegan you would simply leave out the Parmesan cheese. It’s just as good!
I would love to hear from YOU! Does your family do Pasta Sundays? What’s YOUR favorite pasta shape? Let me know in the comments below.
