Pasta with San Marzano Tomatos, Basil, Onion, and Kalamata Olives

Got the inspiration for this recipe from here but I changed it up a little to make it my own (of course):

Instead of fresh tomatoes, I used San Marzano canned tomatoes (my fav)
I added onion to my recipe as well, because I add onions to everything because it makes food taste that much better,
and I did mine with whole grain angel hair pasta, the whole grain to make it better for us and angel hair because its my favorite kind of pasta
Oh and I didn’t add parsley. I figured it already had fresh basil and that was enough

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2 -28 oz can’s of San Marzano tomatoes
1/4 cup fresh basil leaves, chopped
2-3 garlic cloves, minced
1 red onion, chopped
olive oil
Kosher salt and freshly ground pepper
1 pound whole grain, angel hair pasta
Grated Parmesan cheese, for serving

Cook pasta according to box, al dente. Once pasta is cooked. Drain and set aside

Start by coating the bottom of a dutch oven with olive oil and place on a burner and turn to medium heat
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add chopped red onion and saute
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add salt & pepper, to taste
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saute until onions are translucent, stirring occasionally, about 10 minutes
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Then add minced garlic and cook until you smell it, stirring it around a little (about 30 seconds)
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Then add in canned tomatoes
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season with salt & pepper
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I also added in a couple of tablespoons of sugar to take some the acidity off of the tomatoes and to add a little sweetness to the sauce
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stir everything together and let simmer for about 30 minutes with the lid on.

once the sauce has simmered, take the lid off and stir again and then add in the cooked pasta
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stir pasta in
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chop basil, set aside for serving
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then serve up a bowl of desired amount of pasta and sauce. Then top with some of the fresh basil you chopped earlier, and parmesan cheese and then last minute I chopped up some kalamata olives and sprinkled some over the pasta as well, adds an extra saltiness to the pasta

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Recipe

2 -28 oz can’s of San Marzano tomatoes
1/4 cup fresh basil leaves, chopped
2-3 garlic cloves, minced
1 red onion, chopped
olive oil
Kosher salt and freshly ground pepper
1 pound whole grain, angel hair pasta
Grated Parmesan cheese, for serving

Cook pasta according to box, al dente. Once pasta is cooked. Drain and set aside
Start by coating the bottom of a dutch oven with olive oil and place on a burner and turn to medium heat add chopped red onion and saute add salt & pepper, to taste
saute until onions are translucent, stirring occasionally, about 10 minutes
Then add minced garlic and cook until you smell it, stirring it around a little (about 30 seconds)
Then add in canned tomatoes, season with salt & pepper
I also added in a couple of tablespoons of sugar to take some the acidity off of the tomatoes and to add a little sweetness to the sauce
stir everything together and let simmer for about 30 minutes with the lid on.
once the sauce has simmered, take the lid off and stir again and then add in the cooked pasta
stir pasta in
chop basil, set aside for serving. Then serve up a bowl of desired amount of pasta and sauce. Then top with some of the fresh basil you chopped earlier, and parmesan cheese and then last minute I chopped up some kalamata olives and sprinkled some over the pasta as well, adds an extra saltiness to the pasta

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