Spaghetti with Olives and Sun Dried Tomatoes

Serves 2.

• Prep time: 10min
• Cook time: 25min
• Total time: 35min
• Difficulty: Basic

This pasta dish is one of those quick and easy meals that you can pull out of your sleeve in a pinch. This recipe requires no fresh ingredients and only a few pantry staples that you’re likely to have on hand. If you don’t have Chèvre, you can use any other mild fresh cheese or leave it out entirely.

Ingredients:

• 200g dried spaghetti
• 2 garlic cloves, minced
• 1 red chili pepper, finely chopped
• 5 sun dried tomatoes in oil, chopped
• 100ml white wine
• 3 tablespoons black olives, pitted
• 6 basil leaves
• 3 thyme springs
• 2 tablespoons toasted walnuts, roughly chopped
• 50-100ml pasta water
• some salt and pepper
• 60g Chèvre (fresh goat cheese)

Directions:

Cook pasta until al dente in a saucepan of boiling salted water according to package directions. Save about 100ml of the cooking water. Drain the spaghetti and keep it warm. In the interim, In a nonstick pan, heat 1 tablespoon olive oil. Mix in the garlic, chili, and sun dried tomatoes. Cook for a few minutes, then add the olives (cut them in half if desired), season with salt and pepper, and pour in the white wine. Cook over medium heat until the alcohol has evaporated. Cook for a few minutes more, until the sauce has reduced slightly. Toss in the fresh herbs, walnuts, and drained spaghetti. Cook for another minute to reheat the pasta. Sprinkle with crumbled Chèvre and serve immediately.

Commentary.

Although I generally enjoy cooking and kitchen activities, I occasionally succumb to the lazy bug. On days like that, I’d rather clean the house and rearrange my closets and cupboards than cook a meal. Of course, I don’t do any of those things. In fact, I don’t do much at all. But I have to eat, which means making something delicious with minimal effort. That’s when I reach for the pasta. It is always effective.

Thank you!