As you can probably tell, I am still quite busy. Finals week is coming up and not only do I have exams to take but I am giving my first exam as well. My Thanksgiving break was not only occupied by exam writing, but also with statistical analyses for my data, grant/scholarship writing, and general studying. I have two more weeks of school, however, and then I am on winter break, which I am hoping will be more relaxing.
This week is no less busy than the weeks before break, so an easy dinner was a necessity tonight. I used thin spaghetti---which is thankfully quick cooking when compared to regular spaghetti---along with canned fire-roasted tomatoes, artichokes, and olives to make a simple sauce. I tried to go along with the Italian method of not over-saucing the pasta, as well as allowing the pasta sauce to cook in the sauce a few minutes while it was being thoroughly tossed. Less sauce tossed completely over the pasta along with cooking the pasta with the sauce are two great tips if you want to make your pasta dishes truer to real Italian dishes.
Spaghetti with Olives and Artichokes
4 oz whole wheat thin spaghetti
1 tsp extra virgin olive oil
3 cloves garlic, minced
1/2 small onion, minced
1 14.5-oz can fire-roasted diced tomatoes
3/4 cup sliced black olives
1/2 tsp dried oregano
1 tsp sugar
1 14-oz can water-packed quartered artichoke hearts, drained
salt and pepper, to taste
1. While the pasta water is coming to the boil, heat a saucepan over medium heat. Add the oil to the saucepan and allow it to heat, then add the garlic and onion. Saute the garlic and onion until translucent and fragrant.
2. Add the tomatoes, olives, oregano, and sugar to the onion mixture. Allow the ingredients to simmer over medium to medium-high heat while the pasta is cooking in salted water.
3. Right before the pasta is done, toss in the artichokes and allow them to heat through. Add the cooked pasta to the sauce and toss thoroughly until each strand is coated with sauce.
4. Serve immediately, garnished with Parmesan cheese, if desired.
Servings per recipe: 3
Fat: 6.4 g
Saturated fat: 0.9 g
Cholesterol: 28 mg
Sodium: 373 mg
Carbohydrates: 38.8 g
Protein: 8.3 g
Labels: artichokes, low-fat, main course, olives, pasta, vegetarian