Quick 30 minute pasta dinner that I made with a lot of Kalamata olives from a giant jar from Costco, farmer’s market tomatoes and organic soft goat cheese that had to be used up ASAP (leftover from making kale blueberry salad). Then I added fresh garden basil and parsley, grown by me. I also quickly sautéed tomatoes in a new crop of garlic my neighbour gave me, for added flavour. Grape tomatoes would be great too, I just didn’t have any. I don’t wanna say this recipe is awesome because if it wasn’t I wouldn’t be posting it. Kalamata olives + pasta = match made in heaven, try it!
For pasta I used my favourite organic kamut penne which is smaller than regular penne. If you have Celiac or gluten sensitivity you can use gluten free pasta. As always, a reminder to read the ingredients label as majority of gluten free products are not clean and contain many chemicals and additives. The best gluten free products are fruits, vegetables, beans, legumes, nuts and seeds. I don’t want to get into an argument whether wheat is bad or good, I’m just tired of hearing about all these diet limitations and “magic pills”. I came across a very interesting episode on wheat, particularly the Wheat Belly book, which I recommend to watch and make your own conclusion.
I believe that meat, dairy and fish kills us faster than any wheat. Especially factory farmed and Asia produced. So, I’m all in for organic whole grain pasta in moderation. Everything in moderation. Even life should be enjoyed in moderation and then it will be all fine. Again, opinion of my own that works for me. Watch this video, covers both angles – very interesting.
I’m particularly lacking inspiration this week. I think life took a toll on me, particularly parenting. I have been struggling with inspiration for anything this week (this recipe is from the last week LOL). I need a vacation which we are taking this coming Canadian long weekend. It will be all about ocean, beach, books, healthy delicious food and pool this weekend. Even Alex will be cooking one lunch and dinner. Very little wine or dessert as I need to refocus and lose a few lbs. I will be compensating with club soda, tea and kombucha (btw I have mastered making kombucha from scratch, which is 30 times cheaper than store-bought). I got caught up in a vicious circle of being stressed by responsibilities, relaxing with wine, not seeing fitness progress and being unhappy with myself. I’m just tired of being the brain of the household, doing things I HAVE to do and never being able to catch up on cleaning and cooking. I feel like I’m not moving forward. I feel like I want my children to grow up a bit to have more freedom but I don’t want them to be teenagers. I’m fighting my own demons in my head this week. I’m definitely ready for school to be back.:) I need a break from my kids. This craziness has to end soon. I love them dearly but school has to start ASAP. Another month for us. Sigh…What happened to Russian grandma summer vacations? That is all I did all summers long. My mom has never seen me during summer. It is hard to raise kids without any help. Me and Alex are definitely feeling it and can’t keep up with life as we never get a break being parents…
On top of this my 1.5 year old dishwasher broke and it is second time it happened so I’m starting to realize it is a piece of sh*t. So, I’m dealing with this. And my washer is dying and sounds like it is taking off to space each load so I had to buy that too which takes forever to deliver and in the meanwhile I do 2 loads per day. Ups and downs of life. So, next week I should be back and recharged after using a working washer and dishwasher. I will post pictures from magnificent Long Beach, WA then too.
Have a great weekend!
- 12 oz whole wheat or kamut penne, dry (use gluten free if necessary)
- 2 - 3 large garlic cloves, crushed
- 1 tbsp coconut or avocado oil
- 2 large tomatoes, sliced (grape tomatoes work too)
- Pinch of salt and ground black pepper
- 2 cups Kalamata olives, pitted & cut in halves
- 1/4 cup parsley, finely chopped
- 3 tbsp basil or mint (I prefer), finely chopped
- 3 oz goat cheese, crumbled
- Salt to taste (if necessary)
- 1/3 cup pine nuts (optional but so good)
- Cook pasta al dente as per package instructions. Drain and set aside.
- In the meanwhile, preheat large deep skillet on medium heat and swirl oil to coat. Add garlic along with tomatoes and cook for a few minutes, stirring occasionally. Sprinkle with a pinch of salt and ground black pepper to taste.
- Add olives, cooked pasta, parsley and basil (mint) to the skillet with tomatoes; stir to combine. Add goat cheese and pine nuts (if using); stir gently. Taste and adjust salt and pepper to taste if necessary. Serve warm.