This week, I'm going to be traveling, so I thought I would rerun a few recipes from the golden age of Light Green.
Not Keith's Pasta got its name because my friend Keith is very picky, and this pasta dish includes several ingredients that he can't stand. Unfortunately, his wife Kelly would probably love it, but I don't think she'll ever get to make it unless Keith goes out of town.
1 container of cherub tomatoes, halved (you could use cherry or grape tomatoes as well)
Approximately 1 cup kalamata olives, pitted and chopped
1-2 tbsp. olive oil
1/4 c. white wine
1-2 tbsp. fish rub (it's a spice mix that usually consists of thyme, lemon pepper, garlic salt - you could substitute those things if you'd like)
1 package penne or ziti
1 package goat cheese crumbles
1 package/bunch basil, torn
Heat the olive oil in a large pan. Saute the tomatoes and olives together until the tomatoes get squishy. Add enough broth to just cover the tomatoes and olives. Pour in the wine and sprinkle generously with the fish rub. Stir. Lower heat and simmer.
While the tomato mixture is simmering, cook the pasta.
Drain the pasta and put it back into the saucepan or into a bowl. If you'd like, spray with 1-2 sprays of cooking spray to keep it from sticking together.
Drain any excess fluid from the tomato mixture and pour into the pasta.
Sprinkle with the goat cheese crumbles and the basil.
Then STIR! The goat cheese and tomato goodness become the pasta sauce. Hooray! You're ready to serve.