Today’s #SundaySupper theme is Simple SundaySupper. As the name states, these are meals where you don’t have the time (and sometimes energy) to spend all day in the kitchen. Just because you don’t have much time doesn’t mean you have to sacrifice quality. Take this Simple Olive Oil Pasta for example. Cook the pasta, sauté some ingredients in a pan, toss it all together, done. So much healthier and probably almost the same amount of time as cooking one of those processed Lipton Noodle packs (don’t get me wrong – I love those packs).
During my last two years in college, I cooked a lot of my meals. Sometimes it was tough when you have class all day and work at night, so I needed recipes that didn’t take much time or effort. It’s been way too long since I’ve made this pasta. Tossing it in olive oil is a great alternative when you don’t have any sauce (jar or homemade).
This is how simple it is to make: I originally wasn’t going to do this #SundaySupper post. On my 10 minute commute home from work, I remembered this recipe. Within a half hour of entering the front door, it was ready.
Confession – I used canned tomatoes and mushrooms in this post. Of course I recommend all fresh produce with some fresh basil, but it is possible to still have a tasty dinner with pantry items. I cooked with canned tomatoes and mushrooms a lot in college because it was cheaper and didn’t have a car to go shopping often.
What’s on your menu for Simple #SundaySupper? Here is a list of what other foodies are making today:
Spaghetti and Meat Sauce from Renee of Magnolia Days
Caprese Pasta from Jen of Juanita’s Cocina
Cheesy Chicken Popovers from Pam of The Meltaways
Spicy Bacon Burgers from Lane of Supper For A Steal
Caprese Grilled Cheese from Liz of That Skinny Chick Can Bake
Chicken Parmesan from Jennie of The Messy Baker
Carbonara with Meditearean Marinated Grilled Lamb Chops from Rashmi of The Primlani Kitchen
Nutella Cream Cheese Chocolate Cake from Anurada of Baker Street
Soothing Papaya Ginger Lemon Smoothie from Sunithi of Sue’s Nutrition Buzz
Mini Peanut Butter and Chocolate Trifles from Angie of Big Bear’s Wife
- 8 oz. spaghetti
- 1/4 cup (possibly more) olive oil
- 1/2 cup chopped onion
- 3 cloves of garlic, minced
- 2 cups chopped tomatoes (or one 14 oz. can, drained)
- 1/2 cup sliced mushrooms (or one small can, drained)
- 2 fresh basil leaves, torn in pieces (or 1 Tbsp dried herb of choice)
- Salt and pepper, to taste
- Feta cheese, to crumble on top
- Bring a large pot of water to a boil. Cook the pasta then drain.
- Meanwhile, heat 1/4 cup oil in a skillet until hot. Sauté the onion, garlic, and mushrooms until the onion is tender. Add the tomatoes, basil, salt, and pepper and cook for 1 more minute or until heated through. Turn off the heat.
- Toss the tomato mixture with the drained pasta. If it seems a little dry, add a little more olive oil. Serve onto plates and top with some crumbled feta cheese.