So, you know that awesome feeling when you know that dinner is in the slow cooker and you don’t have to deal with it when you get home? As long as you remembered to actually turn it on before you left the house? Which yesterday, I didn’t. Ugh so annoyed. Now what? My husband was working so it was just me and Isabella and I was about 3 minutes away from saying let’s just go out. But, I decided to stop and see what I could pull together with no prep with what I had in the house. I had a box of Quinoa Pasta so decided to see what I could make with that and what else I had-quickly. The result was delicious, fresh, and easy! And Isabella wants the left overs for lunch tomorrow!
2 Tablespoons Extra Virgin Olive Oil
1 small red onion, chopped
1/4capers Teaspoon Sea Salt
4 garlic cloves, sliced thin
1 pint Cherry or Grape Tomatoes, Halved
2 Tablespoons Capers, rinsed and drained
1 Tablespoon fresh oregano leaves chopped, or 1 teaspoon dried
1/2 teaspoon Fresh ground black Pepper
1 Box Penne of choice (We used Quinoa Penne. Good protein source and Gluten-Free)
Grated Parmesan Cheese
Bring a large pot of water to a boil. Salt the water, add the pasta, and cook according to directions.
At the same time, heat Olive Oil in a large saute pan. Add onion and sea salt. Saute until softened. Add garlic and cook for two more minutes. Add Tomatoes, capers, and oregano and cook until tomatoes begin to soften (approximately 5 minutes). Add drained pasta to the pan. Toss all ingredients together and cook for a few minutes to combine flavors. Top with Parmesan cheese and black pepper.