Basil Pesto and Tomato Pasta

Sometimes the most simple recipes can be the most delicious. I stumbled upon this creation one day when I was trying to put together a simple dish that required few ingredients. After some brainstorming, voila! And Hubby puts his seal of approval on this. Check it out.

Ingredients:
1/2 small box thin, whole grain spaghetti
28 oz can diced tomatoes, drained
2-3 heaping spoonfuls, basil pesto (I like Classico's traditional basil pesto)
2 tablespoons olive oil
1 tablespoon butter

Directions:
Cook pasta according to package. Be sure not to overcook pasta. When pasta has 1-2 minutes cook time remaining, heat a large skillet on medium low heat. Add olive oil and butter. With a pair of tongs, pull cooked pasta out and let excess water drip back into pot. Add all of pasta into the skillet with the olive oil and butter. Mix thoroughly. Add basil pesto and mix throughout. Lastly, add tomatoes and carefully toss into the pasta mixture. You want to be careful with the tomatoes because handling them too roughly will create a sauce and that's not what we're going for. Serve in bowls. Makes approximately 4 servings.

Enjoy!

Easy Gluten Free Pasta Marinara

I've been on a little bit of a cooking kick. I have taken some classic recipes that I like and have put my own vegetarian, vegan or gluten free spin on them. I'm pretty basic when it comes to food. I'm not really big on exotic flavors or creating dishes from odd pairings (I'll leave that stuff to the real cooks). I like foods that suit most palates.

It's necessary to add new meals into the mix because eating the same ol' stuff can get pretty boring. Even for me. Someone who has been known to eat the same oatmeal breakfast for years without pause.

This recipe is really easy and quick to make. It's gluten free and if you omit the cheese, it's vegan. Check it out.

Ingredients:
16 oz gluten free pasta
1 28 oz can crushed tomatoes
1 tsp olive oil
2 garlic cloves minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon salt (I use Himalayan salt)
1/2 teaspoon pepper
4 oz shredded monterey jack cheese (use mozzarella to make it more traditional, I just like monterey jack cheese)
fresh parsley for garnish

Directions:

To make marinara:
Side note: this recipe for the marinara I got from the Weight Watchers beef baked ziti recipe. It is by far the best marinara sauce I've come across. And it's good for any dish requiring a tomato sauce. I use it in my lasagna and spaghetti as well.

In a medium saucepan, heat oil on medium heat, add garlic and lightly saute. Add tomatoes, thyme, oregano, rosemary, salt and pepper and stir together. Let it sit and simmer while preparing pasta. (I like to let the sauce sit for as long as possible. Sometimes I'll even make it a day in advance so all the flavors can come out. But it's ready to use immediately after you let it simmer while the pasta cooks.)

Cook pasta according to package directions. I like DeBoles multi-grain penne. It is made from rice, quinoa and anaramnth (the last two being complete protein sources). Drain and rinse.

To assemble. Add 1/4 pasta to a bowl, spoon marinara sauce over pasta, add cheese and top with parsley if you choose.

Enjoy!