After a nice long hike this afternoon I came home hungry. My fridge was a mish-mash of ingredients and my body was telling me that I needed pasta. So I grabbed penne pasta from the pantry and set it to boil. In the meantime, I grabbed butter, onions, garlic, white wine, veggie broth, cream, kalamatas and some parmaggiano reggiano cheese for my sauce. The resulting dish netted me much more than I needed to fill my stomach. It will make a great snack for later this evening.
Here is what you will need:
- 1/2 lb. of penne pasta
- 2 tbsp butter
- 3 cloves of garlic (abotu a tsp) of minced garlic
- 1/2 medium sized onion, chopped (about a 1/2 cup)
- 1/4 cup white wine
- 1/4 cup veggie broth
- 1/4 cup heavy whipping cream
- 1/4 cup chopped kalamata olives
- 2-3 tbsps of parmaggiano reggiano cheese
- 1 tsp of kosher salt
- 1/2 tsp of freshly ground black pepper
Boil the pasta and set aside. In a sauce pan melt the butter and sautee the garlic and onions over medium heat for about 3 minutes stirring constantly so the garlic does not burn. Turn the heat up to high and add in the wine and veggie broth and let it cook down by about 3/4. Add in the cream and olives and let cook down by 1/2. Toss in the cooked pasta, cheese and salt and pepper and let cook for another minute or two. Taste and add more salt if needed.
Serve with a piece of crusty bread.