I came up with this one evening when R. and I arrived home hungry with nothing planned for dinner. It was made out of what was in the fridge and turned out to be really good. So last night I made it for friend who came over at the last minute for dinner. I asked him to grade it and he and R. both gave it a 4. “A 4?” I said. “That’s all?” They assured me that yes, it was really good but it wasn’t a 5. I tried to talk them into a 5, but they believed having a few 4’s on this blog would be fine. I know I told you I’d only post dinners that are a 5, but since I think it’s a 5, plus the absolute simplicity of it, I’m including it.
One pound roasted cherry tomatoes with garlic and olive oil
Salt and pepper to taste
Half a lemon
Pasta (I cooked a whole pound for this with some left over)
Fresh arugula (or fresh spinach or basil) with a squirt or two of lemon
Half pound of feta (or whatever cheese you have on hand) cut into one inch chunks
Roasted cherry tomatoes: (These are so useful and easy, they’re worth having on hand. I’m going to try freezing them and will let you know how that turns out.) Chop two large garlic cloves and place in an oven proof dish. Add a pound of cherry tomatoes (or cut up large tomatoes), salt and pepper to taste, and olive oil half way up the tomatoes.
Bake at 300 for an hour and a half. Stir after forty-five minutes.(You could of course use canned tomatoes and add olive oil and garlic if you don’t have fresh tomatoes.)
Cook pasta (I used whole wheat for this which makes me feel righteous and R. is slowly getting used to) with a T. of salt in the water. Drain and leave in the colander. Add tomatoes and the olive oil they cooked in to the pasta pot. Slowly stir in a portion of the pasta and some of the greens until you get the consistency and balance you want (I like a lot of tomatoes and olive oil in mine and almost a whole package of greens – which will wilt as you add them.) Add the feta cut into medium size chunks. Reheat until the cheese melts.
This is good with a Caesar Salad (recipe coming soon.)
For me, having olive oil, garlic, pasta, some form of tomatoes, a lemon, something green and a bit of cheese are absolute necessities in my kitchen – you can always fix a meal.
i’m making one pot pasta this thursday for rob. xo
That’s funny. It was Rob who voted it a 4 last night!
he told me yesterday…i’m going to make (or get) salmon!!! i hope you keep the recipes coming…i’m enjoying this so much. xo k
Hi Barbara! My mom sent me this post and I happened to have a carton of cherry tomatoes in the fridge that I needed to use. Since I didn’t have any of your other ingredients, I just sauteed an onion, garlic and the tomatoes in olive oil – threw everything in the blender with some cream and poured it over some penne with chicken. Even though I’m looking forward to making your one pot recipe, I have to thank you for inspiring my easy, yummy dinner. I love your blog. Best, Jenifer
Hi Jenifer – Your one pot chicken penne sounds wonderful!
Thanks for the kind words about the blog –