Tomato and Olive PastaSaturday, April 13, 2013
I'm not sure where you live but where I live, spring is here. It's here in full force. If you're still snowed in, my sincere apologies for rubbing it in but I just can't contain my excitement. This past week, I put away the winter coats, boats, and sweaters and replaced them with spring jackets, flip flops, and tank tops.
We spent last weekend at the lake house where we had the chance to sit outside, have a bonfire, and catch some sun. This past week, I've tried to spend as much time as possible outside as I caught up on my blog homework (aka researching recipes), enjoying wine with my husband, and photographing recipes. Tomorrow, we plan on spending the entire day outside as we plant flowers, prepare the lawn for the summer, and wrap up the day by the grill as we prepare a fish dish.
I can already start to feel my body crawling out of hibernation as I look forward to spending more time in the great outdoors. Our dinners are exiting hibernation mode too. Instead of indulging in heavy and wholesome entrees, we're enjoying light and refreshing dishes.
Take for example the Tomato and Olive Pasta that is featured in the photos. Even though this recipe includes pasta and breadcrumbs, the tomato topping is made of fresh, flavorful, and healthy elements that won't weigh you down as you enjoy the springtime weather.
I look forward to days of tending to my garden, going to baseball games, spending time on the boat, enjoying wine on the deck, and indulging in fresh dishes that are full of springtime flavors.
Tomato and Olive Pasta
- 1 lb spaghetti
- 3 tablespoons of extra virgin olive oil
- 1 large onion, diced
- 15 grape tomatoes, sliced in half
- 1/4 cup of sliced black olives
- 1 clove of garlic, diced
- 1 tablespoon of Italian herb seasoning mix
- Salt and pepper (to taste)
- 1/3 cup grated Parmesan cheese
- 2/3 cup Panko breadcrumbs
- Cook the pasta according to the directions.
- Heat the olive oil in a large saucepan. Add the onions and grape tomatoes and saute until the onions are translucent. Add the garlic and olives and saute for 30 seconds (don't saute too long or the garlic will burn). Season with Italian herbs, salt, and pepper.
- Toss together the noodles and tomato topping mixture.
- Place onto a plate and top with Parmesan cheese and breadcrumbs.
- Serve warm.
What is your favorite springtime dish?