Friday, August 3, 2012
That's right...hot breeze. So by this time in the summer, I start to think about all the great baking I will do towards the fall, gathering dishes for my Pinterest boards. Yes, I dislike the cold weather, but after the last few hot weeks, I'm looking forward to the time where I can cook in my kitchen with abandon, without dripping.
That makes dinners like this one the perfect type of summer dish. It was easy, quick, and yes, very yummy. I adapted a Cooking Light recipe to make it even more low-calorie (it had cream cheese). I couldn't find it on the Cooking Light website but I found it somewhere else, and have linked to that below. I think we did a good job keeping it delicious while also keeping the calories down (we saved enough to have a small piece of garlic bread on the side for both of us!). With dinners like these, we can enjoy summer until the very last day.
8 ounces of angel hair pasta
1/2 teaspoon kosher salt
1/2 tablespoon olive oil
3 tablespoons garlic, minced
1 (28-ounce) can whole peeled tomatoes, drained and coarsely chopped
1/4 cup oil-cured olives, pitted and coarsely chopped
1/4 teaspoon crushed red pepper
1/4 cup small fresh basil leaves
1 ounce Parmigiano-Reggiano cheese, shaved
Cook pasta according to package directions until al dente. Drain pasta through a sieve over a bowl. Add oil to a large skillet and heat over medium-high heat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Add pasta, olives, and red pepper; cook 3 minutes, until olives are heated through, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among bowls. Serve immediately.
Nutrition Information, Based on 3 servings, from MyFitnessPal.com:
Sodium: 1025 mg
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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