It’s almost shocking that a recipe with this much flavor only takes a few minutes, provided the pasta, vegetables and garlic were pre-cooked (see day 2 in How to Eat a Box of Veggies in a Week). If not, all recipes and recommendations are linked to the ingredient. This is my go-to recipe for a quick lunch, and I sometimes have the leftovers cold, tossed with a handful of baby arugula and a bit more vinegar, as a pasta salad.
Ingredients
2 roasted Roma tomatoes (or 1 package cherry tomatoes, or a combination of both), chopped
1 cup grilled eggplant and onion (or roasted), chopped
3-4 cups cooked pasta
2 tablespoons fresh basil, chopped
1-2 cloves toasted garlic, or to taste, minced
Good Balsamic vinegar, to taste
Kosher Salt, to taste
2-4 tablespoons olive oil
Optional: parmesan cheese (I am a fan of Follow Your Heart, if you are doing non-dairy, otherwise a good Reggiano never hurts)
Heat the olive oil in a high sided sauté pan and sauté the garlic and all the vegetables and sauté, drizzling with vinegar and salt to taste for a few minutes until heated through. Add pasta and toss in pan to distribute, and then heat until its as hot as you like. Remove pan from heat and toss in most of the basil and parmesan (if using). Let rest to meld/melt for one minute, then plate and sprinkle with remaining fresh basil.
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