Since going back to full time teaching this year, I have not had the time to play in the kitchen creating recipes like I was doing. However, this weekend when I was home with my young, pasta loving daughter, I decided to get creative.
We both love pasta and have no issue going meatless. I combined a couple of recipes in my saved file to make this dish. I just wanted to use things that I had on hand, but after looking at some of the other Mediterranean pasta recipes online, you could add other things like capers, artichokes, or pine nuts.
- 1 pound penne pasta
- 2 tablespoons oil
- 2 tablespoons butter
- 1/2 red onion, finely sliced
- 3-4 cloves garlic, minced
- 28 ounce can crushed tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- Pinch red pepper flakes
- Salt & pepper to taste
- Kalamata olives, green olives, or any you prefer
- Feta cheese or Parmesan if you prefer
Cook pasta according to package directions.
In skillet, heat oil and butter.
Add sliced onions and cook until tender.
Add garlic, tomatoes, chicken broth, red pepper flakes, salt & pepper.
Cook 5 or so minutes on medium high heat.
Mix in sliced olives and any other add in ingredients.
Top with cheese to serve.