Fall always brings busy schedules, work seems to ramp up, after-school activities and get-togethers with friends and family. This recipe I am going to share with you today is so easy and tasty. It is a 10 minute meal made with fresh tomatoes. Plus it is a meatless dish.
Every so often I like to go meatless and this is my go-to dish. But if you really feel like you have to have meat you can include portabella mushrooms. I always feel the portabella mushrooms are a great substitute for meat.
Surprisingly this fills you up, especially if you pair it with a salad and rolls or bread. I have to have rolls or bread or potatoes with a meal but that is me.
I especially like using the tomato medley. It is a mixture of all of the little tomatoes and looks so pretty. Oh, and did I mention it is a pasta dish with garlic? One of my favorite food groups :). Another favorite pasta recipe I love is a pasta salad with ham.
Now, this recipe calls for Nicoise olives but I prefer black olives and it tastes just fine. Don’t you think that is the beauty of cooking? As long as the main ingredients remain the same you can change out with what you have and what you like. And believe me, when I tell you I am not a fancy cook, I just wing it sometimes.
So do what do you think of A 10 Minute Meal Made With Fresh Tomatoes recipe? I hope you give it a try and let me know how you like it.
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A 10 Minute Meal Made With Fresh Tomatoes
- 1 lb spaghetti
- 1/3 cup olive oil Extra virgin
- 1 Tbsp finely chopped garlic
- 1 tsp crushed red pepper flakes
- 2 cups halved or diced grape or cherry tomatoes I use medley tomatoes
- 1 cup chopped pitted Nicoise olives I subsitute with black olives
- 6 Tbsp toasted pine nuts
- 1/3 cup chopped fresh flat leaf parsley I don't always use this
1. Cook spaghetti according to the package directions.
While the spaghetti is boiling, add oil, garlic, and pepper flakes to a skillet large enough to hold the cooked spaghetti. Cook over medium heat, stirring frequently until the garlic is fragrant, about 1 minute. Don't let the garlic burn. Remove the skillet from the heat and stir in the tomatoes and olives.
Drain the pasta and reserve some of the water from the pasta. Add the pasta to the skillet.
Heat the pasta in the skillet over medium heat, tossing until coated with the sauce. Stir in the pine nuts and parsley. Add in some of the reserved liquid if the pasta seems too dry.
Serve right away.