As a new mama learning how to juggle a baby with dinner preparation, let alone,
entertaining guests, my dear friend Rhonda had our family over for dinner and
prepared this scrumptious one-dish meal. When she told me how easy it
was to prepare, I couldn't wait to try it out.
She was correct.
Mediterranean Pasta Toss
This little diddy gets tossed together quickly and has the capacity to wow
a dinner crowd or last minute house guests at a moment's notice.
The ingredients are pantry staples in my house and with a loaf of crusty sourdough bread and a salad...dinner is served!
Ready for entertaining at a moment's notice...
Rhonda's Mediterranean Pasta Toss
Cook 8 oz. Farfalle (bowtie) pasta.
Chop:
1 can artichoke hearts in water (drained), chop coarsley
1 small green bell pepper
1/2 cup red onion
1/4 cup Kalamata olives (her original recipe used pitted black so these work as well), sliced
Meanwhile, heat 1 tablespoon olive oil over medium heat.
Press 2 garlic cloves into oil and stir fry for 2-3 minutes.
Add onion and pepper and stir fry 2 more minutes.
Add olives/artichokes and
1 can (14.5 oz.) diced tomatoes with basil, garlic, oregano - juice and all;
1/2 tsp. of salt.
Heat 1-2 minutes, stirring gently.
Remove from heat. Stir in pasta.
Sprinkle with 2 ounces (1/4 cup) of feta or parmesean cheese.
You can serve as is for a vegetarian entree or add 2 chicken breasts that have been
stir fried for 2-3 minutes with a little olive oil.
