This is a very simple pasta recipe for those days when you feel like having something tasty but don’t want to work too hard for it.
I threw this together last night when a friend unexpectedly dropped in for dinner. I didn’t want to leave her to her own devices while I slaved away in the kitchen (plus, I’m lazy) which was why this pasta was such a good option. Didn’t take much time and effort, but still produced a dinner worth waiting for.
Oliva Chifferi Rigati
- 200g chifferi rigati (elbow pasta)
- 1/2 cup pitted, sliced black olives (or oliva)
- 3 tomatoes (or pomodoro), sliced
- 3 onions, diced
- 5 french beans, cut into quarter inch pieces
- 1/2 cup peas
- 5 carrots, cut into quarter inch pieces
- 1/2 cup golden corn
- 2 tablespoons butter
- 3 table spoons corn flour
- 1 cup milk
- Olive oil, to taste
- Salt, oregano, thyme and basil to taste
- Ready made pasta sauce (siciliana or tomato and basil flavour)
- Boil hot water. Add a teaspoon of salt and oil so that the pasta will not stick together. Add the pasta to the hot water and cook for 8 minutes, or until it is ‘al dente’, or still has a little bit of resistance when you poke it with a fork.
- Drain the pasta, run it under cold water and set aside.
- Pre-heat the oven to 180 degrees centigrade.
- Saute the chopped vegetables, starting with the onions. Fry until the vegetables are cooked through. Take off the heat and set the vegetables aside.
- Toss the vegetables and pasta together until they are evenly mixed, and set into a baking safe dish, or casserole.
- In a saucepan, melt the butter.
- Once the butter is liquefied, add the cornflour, while stirring the butter with a spoon. Add the herbs, and salt to taste.
- Add the milk, stirring well. After a minute or so, the sauce will thicken.
- Now add three tablespoons of the ready made pasta sauce, stirring well so that it is incorporated completely into the sauce.
- Drizzle the sauce over the pasta and vegetables, and bake the casserole for twenty five minutes.
- Serve hot.
Enjoy your olive pasta!
[music| Who by fire: Leonard Cohen]
Written for the Del Monte Recipe Carnival and WorldFoody contest.