From AIN’T SHE SWEET?
COLIN BYRNE’S SPICY PASTA (Vegetarian)
This is not only one of Colin’s favorite dishes, but my husband Bill’s as well. Because it’s quick and easy, Colin frequently fixes this on nights when it’s his turn to cook. (Husband Bill, unfortunately, is cooking challenged.) Sugar Beth even loves this entree, despite the fact that it’s incredibly healthy. Colin, being a guy, doesn’t measure…. Serves 2 people with huge appetites or 3 people who eat normally.
- About 3/4 of a bag of whole wheat rotini** (Both Colin and I prefer Bella Terra Organic.)
- 1 (14 oz) cans STEWED tomatoes with Italian seasoning,
- 1 (14 oz) can diced tomatoes with Italian seasoning
- Lots of fresh garlic sliced or crushed. (Original recipe calls for 2 cloves. I use about 6)
- Red pepper flakes to taste ( 1/2 teas.? Colin and Sugar Beth love it spicy.)
- 1/2 C sliced pitted olives and/or capers to taste
- (For Colin only. Sugar Beth omits)
- 2 T olive oil
1. Boil water for pasta
2. In large skillet or medium saucepan, sauté red pepper flakes and fresh garlic in olive oil until golden. Don’t burn it. (HINT: To get garlic smell out of your fingers, rub your fingers against sides of stainless steel sink. No, I’m not kidding, and don’t ask me why.)
3. Add stewed tomatoes. Bring to boil, then turn down heat and simmer for 15-20 minutes while pasta is cooking. Break up tomatoes with spoon.
4. When sauce has slightly thickened, it’s ready to serve. Spoon pasta into bowls. Toss olives or capers over hot pasta, then ladle on sauce. (Bill loves the olives, but I prefer capers because of their zing and low fat content.)
5. If desired, top with a little parmesan or feta
**I’m only cooking with rotini these days. I got tired of trying to keep spaghetti from dangling down my chin or splashing on my clothes. Even when I go out to eat, I’ll ask the kitchen to substitute rotini. It’s so much easier to handle.