Simple Olive Oil Pasta
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.
Simple Olive Oil Pasta
Yield: 4 servings
Easy Olive Oil Pasta
- 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.
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This looks great – I love that it comes together with ingredients that most of us have in our pantry already. Great choice for this week! (By the way, I love those noodle packets, too!)
Oh, this looks heavenly!!! ALL my favorite pasta add ins…and perfect for a simple supper!!!
This is a great spring pasta dish. So light and yet full of flavor. Thanks for sharing this for today’s #SundaySupper
This is simply divine. I adore easy pasta dishes and this one will be a perfect one for during the week when I’m working!!!
Carla, the pasta looks beautiful and am sure it will taste delicious too!! Thanks for stopping by!!
This looks great, pantry staples into an easy dinner. Love it!
ooo I feel like I could eat that right out of the computer screen
Some times simple goes a long way, especially when it includes sauteing such classic vegetables. Dinner in a jiffy is probably one of my favorites because I hate spending too much time in the kitchen LOL
It was great to co-host #sundaysupper with you. I love the simplicity of this pasta. Just a quick whip of ingredients and you have yourself a great meal.
Thanks for sharing this wonderful and easy recipe. It’ll definitely be on my to make list during the weeknights. =)