If my household were to identify as any dietary group, we’d be salt-atarians. Olives, capers, and other green things are just so much better with a little brine. So here is our trusty stand-by dinner for nights when the “I’m not in the mood for that” monster strikes.
1/4 olive oil
5 cloves of garlic, chopped
1 purple onion, sliced
1 pint grape tomatoes, halved
2 oz capers in brine (about half a small jar)
3/4 Cup sliced green olives with brine
fresh basil from the garden — about a Cup chopped
2 Cups fresh spinach, chopped
1 TB dried Italian herb blend
1 Cup grated parmesan or feta cheese crumbles, optional
1 lb pasta
We use gluten-free pasta, but any healthy pasta variety that your family enjoys will work. The photo shows fusilli. Penne is also fun for this.
Boil water with salt and cook pasta according to package directions.
While the pasta is cooking, cook the veggies. This will require about 7 minutes of cooking time so get your pasta cooking first.
Add oil, onions, and garlic to a large skillet or saute pan. A wok works well. All the ingredients will eventually go into one pan, so use a large one. Saute over medium-high heat until onions begin to soften and caramelize. Turn heat to medium and add tomatoes, capers, and olives. Cook just til tomatoes first begin to soften. Turn heat to low. Add basil, spinach, and dry herbs. Stir to wilt.
Drain pasta. Do not rinse. Toss pasta into skillet over veggies. Combine. Sprinkle with cheese before serving if desired.