Menu Monday

Food....Food is something that has always been a battle for me. I love food, but I love food that is terrible for you. I could sit and eat cupcakes and chips all day and be a totally happy camper. Unfortunately, you can't live like that (although I am still waiting for someone to make vegetables taste like chips or a cupcake). As much as I love food, I am a terribly picky eater. I'm talking PICKY. I grew up only eating food that was cold, processed, and typically in the white or close to white color family. I didn't eat a lot of fruits and barely any vegetables. So it has been quite the process in expanding my palate. I have come leaps and bounds from where I started, but still don't try a lot of recipes because of the taste (or my unwillingness to try the new taste). 

We try to make a lot of our meals during the week and sometimes I get adventurous enough to try a new food. Pasta is a staple in our house and we usually make pasta at least once a week, but since I got my braces we can't use pasta sauce anymore. I found this recipe on Pinterest for a pasta that didn't have any pasta sauce and figured we would give it a try. Of course as soon as I showed Tal, he didn't want it because there was no sauce and therefore no flavor. Well, Tal plays tennis on Thursday nights and I am on my own for dinner so I decided to make it then for myself. I was a little hesitant too, but it was delicious and great for the summer because it isn't too heavy. 

Summer Pasta with Olive Oil and Tomatoes 

Adapted from BigSisLilSis.com

1/2 cup of extra virgin olive oil

2-3 garlic gloves (depending on taste)

3/4 teaspoon salt

1/2 teaspoon red pepper flakes

1 container of small cherry tomatoes

1/2 cup parmesan cheese (grated or shaved) 

1 lb of whole wheat penne 

Combine oil, garlic, red pepper flakes, and salt and simmer on low in a medium sauce pan for about 5 minutes. Slice half of the tomatoes (I like to slice them into fourths because I don't want them too big, but you can do halves if you want) and stir them in with the sauce mixture. Let simmer for about another 5 minutes. Cut and add the rest of the tomatoes (however much you prefer). 

Remove from heat and let sit while you are making the pasta. You want to start this before putting the pasta on so the tomatoes have time to sit. This allows some of the juices from the tomatoes to mix with the sauce. Cook the pasta as package directs for al dente. When pasta is done drain and mix in a large bowl with sauce. Add parmesan cheese and season with a little salt to taste. 

So easy and super yummy! It is a great summer pasta that isn't too heavy and perfect for a quick and healthy dinner.