Pasta and things
Is it just me or are you waking up every day and saying… wait, what day is it?
It feels so strange to be home all the time, but I will also say that I am loving being able to multi-task. I can be on a conference call and do my laundry or cook myself a meal.
The only thing I worry about is when I do go back to work (which from the sounds of it won’t be until next year), how the pup will handle it.
He has gotten so used to me being home, I actually was thinking about it and I hope that I can work out a schedule where I do work mostly from home.
I like my home…
OH, my home!
Did y’all know I bought a house that was built in 1732? I think I am insane.
and of course… I am renovating (with help!), but doing all the work myself. Not hiring any contractors or anything. The main project has been the kitchen so far… down to bare bones and built back up again.
Once I am completely done, I will show some before and after photos… it is amazing what changing cabinets, new tile, new floors and a fresh coat of paint will do haha.. oh brother, I am hopeless.
Anyways, today I am sharing a super simple recipe with you, upon MANY requests. This is a weeknight sauce that I use all the time. It is simple, fresh and healthy.
You can put it on any kind of noodle you like. I go in between pasta and zoodles, I tend to lean towards zoodles because truth be told I am not a huge pasta eater. Give me a taco any day of the week.
I hope you you enjoy this simple recipe as much I as do. Happy Tuesday!
July 28th moon forecast = Waxing Gibbous
4-6
servings10
minutes20
minutesIngredients
4-5 cloves of fresh minced garlic
1/4 cup of white wine (pick a dry and not sweet)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon red pepper flake
1 tablespoon olive oil (eye ball this)
1 cup fresh basil (reserve some for top)
1/4 cup of fresh parsley
1/4 cup of fresh oregano
10-12 roma tomatoes roughly chopped (you can really use whatever you have on hand)
Directions
- In a medium sauce pan on medium/high heat, put in olive oil, garlic, salt, pepper and red pepper flake. Cook until the garlic starts to brown and is fragrant
- Add in the basil, parsley and oregano and cook for about 1 min.
PLEASE NOTE: if you do not have fresh, feel free to use dried herbs. However, if you do you need to reduce the amounts you are using. I would suggest a tablespoon of each, I do this all the time in the winter months when my herb garden is not growing. - Add in the white wine and cook until reduced.
- Add in tomatoes and cook on medium/high for about 5 minutes and then reduce and cook for 10-15 minutes depending on how much liquid you prefer in the sauce. For a runnier sauce, cook for less time.
Also: if the sauce looses all its liquid, feel free to add in some water to help the cooking process. - Serve over your favorite pasta or vegetables. If you cook pasta and need water, feel free to use the pasta water in the sauce to make it richer.
Top with the remaining basil and feel free to sprinkle with cheese if you choose!
Notes
- I eat this with both regular noodles and zoodles ALL THE TIME! It is a great weeknight meal. Feel free to get adventurous with the noodle type.
One Comment
angiesrecipes
I haven’t made or had pasta in a long while…yours has me crave big time!