Well, we made is safely to our new home in Thailand!!!
Hooray!!
We’ve spent the past week walking the city with our realtor and viewing TONS of condos. Thankfully, we found one, so now we can finally take a breath.
Along with breathing, it’s also now time to catch up on all of my many, many recipes that have been waiting in the wings while we frantically packed, sold our home, and flew across the globe.
It’s been awhile since I’ve shared a pasta recipe, so I thought this would be the perfect place to start when digging through my drafts. The green olives and lemon truly make this dish, adding a wonderful flavor boost!
If you are a pasta fanatic like me, prepare to fall in love!
Green Olive and Tomato Pasta
Ingredients:
- Pasta (whole grain) - 12 oz.
- Olive oil (extra virgin) - 2-3 T, divided
- Garlic (fresh) - 3 cloves, peeled and diced
- Tomatoes (crushed) - 28 oz.
- Lemons - juice and zest of 1
- Spinach (baby) - 2 cups
- Basil (dried) - 2 tsp.
- Salt (pure) - pinch or two
- Red pepper (crushed) - pinch or two
- Olives (green) - 20, pitted and sliced
- Cheese (Mozzarella) - for sprinkling
Instructions:
In a large pot of water and/or whey, boil the pasta until al dente.
While the pasta boils, heat 1 tablespoon of the olive oil in a saucepan over medium-high heat.
Add the garlic to the pan and sauté until golden. Stir in the tomatoes, lemon juice, and spinach. Bring to a boil, reduce the heat, and cover.
Drain the pasta; then toss it with the olives and the remaining oil. Stir the sauce into the pasta, and toss until well blended.
Sprinkle each serving with the lemon zest and mozzarella.
Enjoy each and every flavor-bursting bite!
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