Fresh Pomodoro Pasta, White Beans & Olives

Sorry I have been away for so long! I fried the logic board on my computer (I don’t even know what that means except $1,000) and am completely out of sorts! I am hobbling together things for the moment and just happened to find these photos on my memory stick!

Done

Seems a bunch of my favorite people are vegetarians. To a lifelong carnivore this is truly a travesty.

Well, not really. They are, perhaps, just perhaps, slightly healthier than I. Being a vegetarian does not automatically make you ‘healthy’. At least that’s what my meat sodded brain likes to think!

I have spoken to a number of vegetarians and always ask why. Why have you made the choice you have. I don’t always agree with their answers. Except one … I just can’t eat anything with a face.

I suppose I can understand this. Living in a city and buying everything already prepared and clean and wrapped in plastic you don’t necessarily think about from whence it came.

But now, in talking about chickens and ducks and sheep … the thought process changes. Okay, chickens, but only for laying, not eating! And ducks, well, just to keep the chickens company, certainly NOT to eat! Well, what do you think about sheep. Well, sure, sheep would be great … for WOOL … NOT.TO.EAT! Yes, yes, I know, I know, all the sentimental women in my life.

So, I suppose I do understand more about being a vegetarian than I originally thought. It’s just hard to come up with dishes that will satisfy the vegetarians, semi-vegetarians (don’t ask) and flesh eaters all at once!

This pasta dish really works for everyone. Great ingredients, no faces, filling, fresh, lots of flavors and textures … AND when into two bowls, some poached or grilled salmon mixed in for the flesh eaters.

  • 8 oz whole-wheat pasta shells, tubetti, ziti or rigatoni
  • 2 T extra virgin olive oil
  • 15 oz cannellini beans, rinsed
  • 1 large clove garlic, minced
  • 1 lb ripe tomato, diced (about 3 cups)
  • ¼ C oil-cured black olives, pitted (see Tip) and chopped
  • ½ C sliced fresh basil
  • ¼ t kosher salt
  • freshly ground pepper to taste
  • ¼ C grated Pecorino Romano cheese

Ingredients

Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.

Beans

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes.

Adding Tomatos and olives

Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine.

To serve, divide the pasta among 4 plates and top with bean/tomato mixture and grated cheese.

Roasted Chicken with Tangerines and Olives

Done

Now, you all know I am a huge fan of EveryDay Food Magazine. Really, Martha, what were you thinking by getting rid of our beloved little digest!?

And there has never really been a recipe I tried from EveryDay Food that I haven’t liked … until now. I think it’s just a matter of taste as I am sure many have tried this and loved it, but the brininess of the olives and the sweetness of the tangerines … well, YUCK. It just didn’t work for me. That and someone around here does not like olives. That should have been my first clue.

It may work for you.

  • 1 whole organic chicken, cut into pieces
  • salt and pepper
  • 3 tangerines, unpeeled, quartered
  • 2 T tangerine juice
  • 2/3 C pitted green olives 4 oz
  • 4 large garlic cloves, crushed
  • 2 T honey

Ingredients

Preheat oven to 400 degrees.

Ready for oven

Arrange chicken pieces on a rimmed baking sheet. Season with salt and pepper. Add tangerines and olives and garlic to pan. Roast 30 minutes.

NOTE: I used only thighs.

Whisk together juice and honey. Remove pan from oven and brush chicken with juice mixture. Return to oven for another 10-15 minutes, until chicken is cooked through.

NOTE: If I make this again, I’ll skip the olives and perhaps add in fennel, or something that better compliments the tangerines.