Skillet Pasta

{ Skillet Pasta }

I started making this recipe years ago. All ingredients are ones that a usually already have in my kitchen. We affectionately started calling it skillet pasta, because it was pretty much all the food we had in the house, tossed into a skillet. Can you ever go wrong with pasta, tomatoes and some fresh herbs? Here is a recipe for my skillet pasta with tomatoes, onion, fresh herbs, chickpeas and capers.

{ ingredients }

  • 1 package (1 lb.) whole wheat spaghetti (or a quinoa base)
  • 15 oz. can of crushed tomatoes
  • 3 cloves of garlic, chopped
  • Olive oil (I used Tuscan Herb)
  • 1 small white or yellow onion, chopped
  • EVOO
  • Handful of fresh basil, chopped (some saved for garnish)
  • 2 Tbs. fresh parsely, chopped
  • Handful of heirloom tomatoes, chopped
  • 1/2 cup chickpeas
  • 3 Tbs. capers
  • 2 Tbs. of red pepper flakes (or more if you like it spicy)
  • Plenty of fresh ground salt & pepper
  • Parmesan cheese for topping (OPTIONAL)

 { directions }

  1. Boil water and make pasta as directed. (I like to cook these al dente and then add the slightly undercooked noodles to the sauce to finish)
  2. Sauté onion and garlic in a drizzle of oil in a wok or large sauté pan to slightly soften.
  3. Pour in crushed tomatoes, basil, red pepper flakes and plenty of salt and pepper. Let simmer for 5 minutes.
  4. Add in heirloom tomatoes and capers and simmer for 5 more minutes. Stir in chickpeas.
  5. Cook pasta until it is al dente and then drain and add noodles to the sauce. Add 3/4 cups of the pasta water as well. Turn off the burner and stir to combine for another minute or so, letting the noodles soak in the sauce.
  6. Just before serving, stir in Parmesan. Add extra salt, pepper and red pepper flakes as desired.
  7. Serve topped with fresh basil.
  8. Enjoy! Yum!

Makes about 4-6 servings. 307 calories per serving.

{ Keep cooking in Love & Light! }

Skillet Pasta
Skillet Pasta

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