Pasta With Red Peppers/Kalamata Olives/Ricotta Salata.

Over the past several weeks (pretty much since the marathon), my nutrition has been slightly seriously out of whack. This is mostly due to travel (and thus not having the time to cook), and also not really giving a shit (I don’t have to train for a marathon anymore, remember?). Also also, the warm weather has made it acceptable for day drinking. Hooray!

But now that my insides are throwing a fit, it’s time I return to the lighter side of things. I realized after West Palm that His Lordship and I have not eaten pasta in quite some time. Since this is normally consumed twice a week, I figured it was time to start fresh and new, as we have a relay this weekend and need to pack in the carbs.

No, there is no protein in this, but a firm white fish or roasted chicken would be an excellent addition. Enjoy!

Pasta With Red Peppers/Kalamata Olives/Ricotta Salata
Serves 2

Tah dah!

8 ounces linguine or bucatini pasta
2 large garlic cloves, minced
½ medium yellow onion, diced
½  large red bell pepper, stemmed, seeded, and diced
1 roasted red pepper, diced
½ cup pitted Kalamata olives, sliced in half
1/4 cups fresh basil, chiffonade
1 cup ricotta salata, cut into small cubes
Salt & pepper
Extra-virgin olive oil

1. Bring a pot of salted water to a boil.
2. Meanwhile, heat 2-3 tablespoons of olive oil in a large saute pan over medium heat. Add onion and garlic, season with salt and pepper, and soften 3-4 minutes. Add diced red bell pepper, and saute another 5 minutes with onion and garlic. Toss in roasted red bell pepper and olives and cook until warmed through. Turn off the heat and keep warm on the side. Season if needed.
3. Once water has come to a boil, add pasta and cook to al dente.
4. When pasta is cooked, bring sauté pan to medium heat and add cooked pasta, ricotta salata, and basil. Toss, seasoning with salt and pepper if needed, and serve.


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