A Healthy Comfort-meal Anytime of Year!
A good helping feeds two. If you accompany it with side dishes, than it could easily serve four.
Total cook time is about 30-35 minutes, including prep time.
- 1-1/2 cups bow tie pasta, large or small
- 1 cup fresh cut basil
- 2 cups cherry tomatoes
- 2 tablespoons olive tapenade (or 1/4 cup chopped green olives)
- 1 tablespoons organic garlic powder
- 1/4 cup (2 oz) Balsamic vinegar
- 1/2 cup (4oz) organic vegetable stock
- 1 tablespoon Olive oil, and a little extra to drizzle here and there.
- Sea salt and pepper, to taste
Fill a medium sized pot 3/4 full of water, and bring to a boil. Lightly salt water. Cook bow tie pasta until al dente. Drain pasta and place back in pot (or bowl), off heat.
Mix 1 tbsp garlic powder into pasta. Stir pasta as you sprinkle in garlic powder to incorporate evenly.
In a medium size skillet heat 1 tbsp of olive oil over medium heat. Toss in pasta and stir for about 2 minutes – you want to brown the garlic powder without toughening up the pasta or burning the garlic. After pasta is slightly browned place back into cool pot (or bowl). Set aside.
Add another drizzle of olive oil to hot pan (same pan you browned pasta in). Stir in 2 cups of halved cherry tomatoes. Sear tomatoes for 2 minutes and then reduce heat to medium. Add 2 oz of balsamic vinegar, 1 cup finely chopped fresh basil. Allow a few minutes for the tomatoes and balsamic vinegar to reduce and sweeten, and basil to wilt.
Add 4 oz vegetable stock, 2 tbsp olive tapenade, and cooked pasta. Continue to cook on low heat for another few minutes stirring occasionally.
Salt and pepper to taste, and serve hot.
Recipe by Jayne, Irene’s Alumni Services Director