My apologies to those who are pretty sure I’ve made this recipe already…olive oil, garlic, canned tomatoes…I’m sure its starting to sound familiar to any frequent readers of my blog. Nevertheless, that’s the direction this recipe’s headed; I’m just warning you. However, it does satisfy my new promise to myself: vegetarian lunches.
This recipe is adapted from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating by Jack Bishop. I borrowed the cookbook from the library, but may have to purchase soon because I really like it. It’s different from other vegetarian cookbooks I’ve used because none of the recipes include tofu, tempeh, or seitan, which I’m sure are all well and good, if you like them, but my foray into vegetarianism hasn’t quite gotten that bold. The Complete Italian Vegetarian Cookbook is full of variations of normal sounding food made with normal sounding, generally ordinary and accessible ingredients.
Anyway, without further ado:
As you may be able to tell from the photo, my pasta turned into little one inch sized pieces by time I was done cooking it and then reheated it once (timing was a little off at my house). I don’t know why, perhaps because it’s whole wheat pasta? Or I overcooked the pasta? Anyone else ever have this experience?