So, this blog’s inaugural post is Budget Bytes’ Tangy Tomato Pasta! Honestly, part of the reason that I picked this recipe was because it’s super cheap (most of these things, except for feta and maybe the tomato paste, should probably already be in your pantry), and because it’s super quick (this took about fifteen minutes, tops). Great if you’re feeling lazy (or, in my case, throat achey), or if you’re running low close to payday.
Also, a note: I cook for one, and I’ll try to give you an idea of how long recipes last me, instead of servings. If this is my first time cooking a recipe (which, in this case, it is), I’ll likely edit it after the fact.
Tangy Tomato Pasta
Lasts appx 5 meals
- Pasta (whatever amount you have handy, and whatever you have in your pantry; alternatively, whatever’s cheapest)
- 3 T olive oil
- Several cloves garlic, chopped (I tend to go a little heavier on the garlic; the recipe originally calls for one clove, can be done to taste)
- Pinch dried basil, dried oregano, salt, rosemary, dried thyme, crushed red pepper (oops, forgot this), black pepper (you can go dried, ground, or fresh, whatever you have handy, really, for all of these)
- 3 oz tomato paste (half a 6 oz can)
- ½ t honey
- 3 oz feta (half a 6 oz package)
Boil a pot of water. While you wait for it to reach a heavily rolling boil, in a separate skillet, turn the heat to medium to medium high, and combine the olive oil with the chopped garlic, dried basil, dried oregano, salt, rosemary, dried thyme, crushed red pepper, and black pepper. Stir, and wait for it to start sizzling, and then cook for one more minute. Add the tomato paste, turn the heat down to medium, and stir and cook until the mixture is a few shades darker red (appx 2 mins). Turn off the heat, and add the honey. Once the pot is boiling, cook the pasta per the instructions, drain, and then add to the skillet and stir until the pasta is coated. Add the feta (either 2 oz straight to the skillet and stir to combine, with the remainder for garnish, or just all of it to the skillet).
And then, nom!