Hi there– yesterday was Valentines Day– Hope someone gave you a hug and handed you a mug of tea. We had a group of friends in Saturday for a Valentines dinner– Jeff brought a Valentine quiz and I can’t remember when I’ve laughed so much. Sat over a fancy supper for the friends and talked late– but the truth is that most everyday dinners with my valentine, Larry, are simple like this one…
Around here we love a tableful of antipasto– savory little plates to launch into the meal. But on weekday evenings, there’s not too many leisurely multi course dinners at our house! So this dish rolls the antipasto and pasta all into one meatless plateful. And it’s lovely that the whole things can be put together in about 20 minutes.
8 oz. pasta (your favorite!)*
1 smallish onion, chopped fine
3 tab. olive oil
3 cloves garlic, minced
4 oz. crimini mushrooms, chopped
14 oz. can petit cut tomatoes with garlic & onions
14 oz. can small white beans
1/2 cup mixed brined olives
1/2 cup feta, in small cubes
Put the water on to boil for the pasta. Salt it liberally.
Heat the olive oil in a large pan and drop in the chopped onion. Stir and let it cook 3 or 4 minutes until it starts to brown. Add the garlic and mushrooms and cook 1 minute more.
Then pour in the tomatoes (including the juices in the can). Rinse and drain the white beans and add them in too. Simmer on low for 5 minutes or so until the pasta is cooked.
Drain the pasta and spread it on a pretty platter. Mix the feta and olives into the sauce at the last minute and then pour it all over the pasta. Eat it hot! Delicious!
*my favorite is always angel hair– but any pasta will do…