Monday, June 13, 2011

Pasta with Tomatoes and Olives

This dish has been one of our very favorites for more than eight years, since I started getting Everyday Food magazine. It's my "go to" recipe when I'm short on time, and I usually have everything needed for it in the pantry (except maybe the grape tomatoes and fresh parsley, but dried parsley works fine). Here's a link to the recipe

You can use penne or shells; I find that whole wheat pasta stands up well to the flavors in this dish -- plus, it's healthier. Give it a try and enjoy with a good red wine. If you want to add meat, try tossing in some cooked shrimp at the end. Bon appétit!

1 comment:

  1. We've made this recipe with prawns for my non-vegetarian husband and it is just delicious. We add the prawns uncooked as they cook so quickly in with the other ingredients. Delicious


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