This is the perfect meal on a night where you are just too tired to cook up a storm, but don’t want to do take-out. In less than 30 minutes from start to finish you have a fresh pasta dish with parsley and basil, that’s herbaceous and loaded with flavor. Guaranteed to perk you up after a long day.
Originally published accompanying this post: Cooking with the popular parsley and basil.
This is a quick dinner that will be on the table in 30 minutes.
- 1/4 cup extra virgin olive oil
- 1/2 cup scallions sliced thin, white and green parts, about 5
- 1/2 cup bell pepper, 1/4″ dice
- 1 garlic clove, sliced thin
- 1/4 teaspoon red chili flakes
- Kosher salt
- Ground black pepper
- 1 cup cherry tomatoes, halved
- 1/4 cup pitted Kalamata olives, halved lengthwise
- 7-8 oz fresh pasta
- 1/4 cup lightly packed fresh parsley leaves
- 1/4 cup lightly packed fresh basil leaves, large leaves torn
- Parmesan cheese
- Bring a pot of water to boil and add 1 teaspoon of kosher salt for every 4 cups of water.
- In a large saute pan over medium heat add the oil, scallion, bell pepper, garlic, chili flakes and 1/2 teaspoon each of salt and pepper. Cook for about 5 minutes or until the onion and pepper are soft. Lower the heat slightly and add the tomatoes and olives.
- Add the pasta to the water and cook for 3 minutes.
- Remove the pasta from the pot and add directly to the sauce. Toss gently and add 1/4 cup of the pasta water if it sticks a little to the bottom of the pan. Cook for about 3 minutes.
- Add the parsley and basil and toss gently.
- Add 1/4 cup of parmesan and toss gently.
- Serve immediately topped with a drizzle of olive oil and more cheese if desired.