[Each week at ProfHacker, Billie Hara (and friends) offer "What's for Lunch?"—health-conscious recipe suggestions and a discussion space for readers to pick up some tips and share their own. At ProfHacker, we recognize that sometimes lunch is a lifehack.—Ed.]
This is the perfect dish for those times when you haven’t gone to the grocery store in a while but you need to put something together for dinner. Depending on what kind of pantry you keep, these ingredients are likely to be available to you at all times. Add a simple salad and you’ll have a nice meal on the table in no time. And if you use a short pasta like penne, fusilli, or farfalle, you’ll find that this dish packs up nicely as leftovers for lunch on campus. (Long pasta like spaghetti, linguine, or fettucine doesn’t really work so well for such purposes, in my experience.)
- 1 pound of penne pasta
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 28-oz can of diced tomatoes
- 1/2 cup of Kalamata olives, pitted and sliced
- 2 tablespoons of capers, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- grated Parmesan cheese
In a large pot, heat the oil over medium heat and sauté the garlic for about a minute. Add the tomatos, olives, capers, oregano, basil, & red pepper, and — stirring occasionally — let simmer while you prepare the pasta.
Following the instructions on the package, cook the penne in a large pot of boiling salted water.
Drain the pasta and add it to the sauce. Serves 6. Top with a little grated Parmesan cheese, if you like.
What about you? Do you have any favorite, easy pasta dishes?