Because I plan on going to bed at the usual (early) time tonight, having consumed no sugar or alcohol this evening, so that I can get up tomorrow bright and early and embark upon a running tour of Columbia that will begin at my house in Northeast Columbia and end at the All-Local Farmer's Market on Whaley Street! (Many thanks to Steve for agreeing to drive down there and meet me at my anticipated time of arrival.)
1/2 of a 1-pound box of whole wheat rotini pasta
2 tbsp olive oil
1 medium-sized onion, chopped
1 cup frozen green bell peppers, thawed
1 cup frozen sliced mushrooms (as far as I know, only Publix has these in Columbia)
3 cloves chopped garlic
2 tsp dried Italian herb mix
crushed red pepper to taste
1 can diced tomatoes
1/2 of a 108 g can of Mario's sliced black olives, drained
15 manzanilla olives, cut in half crosswise
Bring 5-6 cups of salted water to a boil. Add pasta and cook according to package instructions.
In a 2-quart saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and green peppers and cook for another 3 minutes. Add mushrooms, dried herb mix and crushed red pepper and cook for another 2-3 minutes. Add tomatoes and raise heat as needed to boil off some of the liquid. Stir in black and green olives.
Serve when pasta is ready and sauce has reached the desired thickness.
***
I was even planning to garnish Steve's plate with some of the pepperoni slices he likes to snack on, but it turns out that he ate the last of them a day or two ago. Oh, well. A sprinkling of Parmesan or Romano also would have been nice, but I didn't want it enough tonight to grate it myself. Next time?
Off to fall asleep in front of the TV and then get up tomorrow and blaze a trail from one end of this town to the other. Good night!
No comments:
Post a Comment