Easiest Ever Garlic, Basil & Tomato Pasta
If you’re like me, there are nights when you look in the fridge and nothing leaps out, or you just don’t have the energy to make a production. This is the dish for you.
It starts with whatever pasta you have, because that’s why you have it.
Then, whatever veggies you have, like zucchini, spinach, onion, mushrooms, green beans or any combination or additions, chop them to quarter inch pieces in the appropriate volume for the number of people you’re feeding.
If you have ground beef or turkey, leftover chicken or anything or some Italian sausage, those are going in, too. Chop them all to the same small size.
See any basil, garlic or tomato sauce yet? Nope. It’s not coming. It’s coming in the Oil and Vinegar!
Boil the water for the pasta and then get all the other ingredients chopped for the “sauce”. If the ground beef/turkey is raw, cook it now.
In that sauté pan add some Garlic Olive Oil pan and cook up all the veggies and the meats so that they are all finished at the same time. As you do, add the right proportion for you & your family’s palates, of the Garlic Olive Oil and Tomato Basil Balsamic Vinegar.
When the pasta is cooked add it to sautéing items in the saucepan. Reserve some water from the pasta and add it to the mixture to get the consistency you want for the dish.
For my taste, I always add a drizzle of fresh EVOO on top of all my dishes. Salt and Pepper to taste and if you like, some parmesan and voila!
This dish is a staple in my life. It may become one in yours too.