Since April, life has been busy. Personal commitments and travails have required a lot of attention and food focus has not been as attentive as I like. Thankfully, with oncoming summer, things are returning to normal and I can focus again on the gorgeous bounty of SUMMER foods!
There were beautiful tomatoes in the market – juicy and red and I could not resist throwing them in a saute pan with some olives and spinach that needed to be used. I ended up with a lovely, light summer sauce for pasta that was quick, tasty and just perfect for the warm weather. The juicy tomatoes combined with some butter and garlic created a light sauce that coated the pasta beautifully.
The kiddo housed it, as 17 year olds do, and made positive grunting noises indicating pleasure.
Back to the kitchen brings me back to myself. This is great for Meatless Monday and for evenings when you are rushed or even to be enjoyed with a lovely glass of Pinot Noir. You can also check out my Summer Sauce with Tomatoes and Basil for another easy pasta recipe.
How is your summer starting and what are you eating?
- 3 cloves of garlic minced
- 2-3 tablespoons of butter or Extra Virgin Olive Oil
- 2-3 large tomatoes chopped or grape tomatoes halved
- 1 can black olives chopped roughly
- 2-3 handfuls of fresh spinach
- 1 pound pasta
Prepare pasta according to directions. Reserve some of the pasta water in case you need to add liquid to the saute pan. While pasta is cooking,add butter and garlic to a saute pan on medium heat. After a few minutes. add tomatoes, olives and spinach to the saute pan. Drain pasta, reserving some of the pasta water in case you need extra liquid. Add a portion of the spaghetti/pasta to the saute pan and toss to coat. Scoop up some of the veggies and serve with parmesan cheese. I add each portion to the saute pan separately to coat. If you notice you need more liquid, use a tablespoon or two of pasta water. Salt and Pepper to taste.