Easy Peasy Linguine

Tonight was the first night, as my family snuffled quietly in their beds and I retreated downstairs to make sure all of the windows were closed (or to pour another glass of wine, maybe?) that I smelled fall. I leaned over the kids’ tub to close the window and stopped short. That unmistakable smell, even here in Cali, was fall. How can that be? It seems like just yesterday I was filled with the excitement of all summer had to offer. Finally one drop off as Berto heads into the first grade and D into kindergarten. A summer filled with swimming; catching our first lizard; saying goodbye to my sweet, sweet German shepherd Lobo; growing tomatoes and basil in our first attempts at a garden; surfing for the first time; losing 2 bottom teeth (resulting in feeling oh so big now); day trips; a vacation; and, the return of summer hours at my office. But all of that is coming to a close, with a shiver in the early evening air. Makes me glad there is always comfort food. And, what is better comfort food than pasta?

Ingredients:

The wonderful thing about this dish is all of the possible meat options. Feeling healthier than extra lean ground beef? Sub ground turkey or chicken. For something different try pork or sausage (be sure to removed the casings first!). How about going even meatier? Use ground sirloin. Or, you can make it vegetarian like I did tonight by subbing the meat with mushrooms.

1 (9 oz) pkg fresh linguine
1/2 lb extra lean ground beef / or the item you are subbing
1/2 cup pre chopped onion (I use prepared veggies as often as possible, such a time saver)
1 Tbs minced garlic
1 tsp dried oregano
1/4 tsp salt
3 Tbs tomato paste
1 (14.5 oz) can diced tomatoes, undrained
1/4 cup Parmigiano-Reggiano (whatever you have on hand; shaved, grated, shredded)
Handful of basil leaves, sliced thinly (nothing like walking into the backyard and picking your own basil!)

Preparation:

Cook pasta according to package directions. Omit oil and salt. Drain and return pasta to pot.

While pasta cooks, heat a large skillet over medium-high heat. Add beef, onion, garlic, oregano, and salt; cook 5 minutes, or until beef is browned, stirring to crumble. Stir in tomato paste; cook 1 minute, stirring frequently. Add tomatoes. Bring to a boil; cook 1 minute. Reduce heat to medium-low; cook 3 minutes or until thickened. Serve over pasta and top with cheese and basil.

Serves 4

Total time: 30 minutes

photo (1)

*Derived from Cooking Light


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