Coming back from vacation after March break, there was a storm in Montreal and our flight was delayed, so we ended up coming back home much later than we intended. Needles to say that, after so many hours of travelling, I did not feel like going to the grocery store and dinner that night was going to be either delivery or a bowl of cereals (? ). However, after scouring my pantry, I decided to make just a little extra effort and I am so glad I did! This meal will certainly be redone again and again.
Plus, in addition to being very good and very quick to prepare, it’s quite a healthy option and you can hardly find a recipe that is more frugal that this one (at around $1,50 a portion ?). I wish I had known to do this back when I was a student ?.
Quick, easy and healthy pasta recipe for when you have nothing left in your fridge.
Credit: Julie Paillé
- 8 oz penne (or other pasta of choice)
- 1 Tablespoon Olive Oil
- 2 Cloves Garlic, minced
- 1 small onion, diced
- ½ cup mix of sliced green and black olives
- 1 Tablespoon Capers
- 1 28 oz can marinara sauce or crushed tomatoes
- 1/2 Teaspoon Red Pepper Flakes (or more or omit- depending on your taste)
- 1/2 teaspoon Teaspoon Salt
- Parmesan for serving
- Basil for garnish (optional- I obviously didn’t have any when I took the picture)
- In a large skillet, saute the onions and garlic in olive oil until translucent. Add all the other ingredients except the parmesan and basil (if you have any).
- Simmer about 20 minutes.
- Meanwhile, cook the pastas according to package.
- Drain the pasta and mix with the sauce directly in the skillet.
- Serve with parmesan and basil.