August 20, 2009

Quick Bite: Easy Tomato Sauce & Ravioli

Sometimes, you're tired. It's Thursday and you're in no mood to cook. Do you order Thai? Pizza? Go to Whole Foods and spend $536 on prepared food by the pound (as I have been known to do)? Well, unless your legs are broken, don't do it! Drop the menus, cook this dish and then throw in your coins for a few Guinness' at the Village Idiot. This recipe is any-monkey-can-make-it easy and if you don't feel like pasta, you can use the sauce for dipping (your sprouted wheat, low-carb bread). I might have eaten half of it while it was simmering because it was just that good.

1 tbsp olive oil
10 fresh basil leaves, chopped
1 can of sliced black olives
1/2 yellow onion, sliced
1 can of diced tomatoes
1 clove of garlic, finely chopped
crumbled herbed feta
salt & pepper to taste
*Pasta of your choice. I used a mushroom and asiago ravioli.

Boil 6 quarts of water and put in the pasta to cook. Meanwhile, over medium heat put the olive oil into a pan and when hot, put in the sliced onions and garlic. When the onions are soft, put in the tomatoes, olives, salt and pepper and heat until simmering. Then, add the basil and let simmer for another 2-3 minutes. When the pasta is ready, drain and serve. Cover it with sauce and crumbled feta. Eat up! And then go drink up!

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