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When I was a college student living on my own years ago, one of my go-to quick dishes was spaghetti noodles stirred in with a little olive oil, Parmesan cheese, and rosemary. It’s still a favorite comforting side dish, though I’ve fancied it up a notch with the use of angel hair pasta (so quick!), more herbs than just rosemary, sliced garlic, some red pepper flakes, and lots of freshly ground black pepper. In this recipe we are using rosemary, oregano, and thyme, sturdy herbs that grow year round outside my kitchen window. You could easily use other herbs. If you use more delicate herbs like tarragon or basil, I would recommend not heating them in the oil, but tossing them in at the end with the Parmesan cheese.

Angel Hair Pasta with Garlic, Herbs, and Parmesan Recipe

    Prep time: 15 minutes
    Cook time: 10 minutes
    Yield: Serves 4 as a side.

This recipe can easily be doubled. If you use delicate herbs such as basil or tarragon, toss them in at the end with the Parmesan.
Ingredients

    8 ounces angel hair pasta
    Salt
    1/4 cup olive oil
    2 Tbsp finely chopped fresh herbs such as rosemary, thyme, oregano
    1/4 cup chopped fresh parsley
    3 cloves of garlic, sliced
    1/8 teaspoon chili pepper flakes (or more to taste)
    1/2 to 1 teaspoon of freshly ground black pepper (to taste)
    1/2 cup grated Parmesan cheese

Method

1 Bring a large pot of salted water to a boil. (1 Tbsp salt for every 2 quarts of water).

2 While the water is heating in step 1, heat the olive oil in a small saucepan on medium heat. Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil. Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance. Remove from heat.

3 The angel hair past will cook in about 2 minutes once it starts, so get everything ready. Once the water is at a rolling boil, add the pasta. Cook at a rolling boil until al dente. Drain the pasta and rinse briefly with cold water, just enough to stop the cooking, but not so much as to make the pasta cold. The pasta should still be quite warm.

4 Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss to combine. Sprinkle Parmesan cheese and freshly ground black pepper over the pasta and gently toss to combine.

Serve immediately as a side dish. Reheats well if you make ahead.
Tuna Tomato Pasta with Olives

Are you a planner? The ability to plan one’s meals seems like such a basic survival skill I’m surprised I’ve lasted this long with so little capability in this area. The saving grace for a poor planner is a well stocked pantry. Today was one of those I’m-hungry-let’s-see-what’s-in-the-cupboard days. Fortunately we had pasta, canned tomatoes, and canned tuna. With those three ingredients as a base, lunch was looking promising! (Especially with the kalamata olives lurking in the fridge.)

Usually when we use canned tuna in a pasta dish, we use tuna packed in olive oil. It just disperses better in the sauce and is more intensely flavored. But today we had only albacore chunk tuna, so I added a little more olive oil to the sauce than I would have otherwise, and I added one minced anchovy. Anchovies are terrific for kicking a pasta sauce up a notch, and making dry tuna packed in water taste more like oil-packed.
Tuna Tomato Pasta with Olives Recipe

    Prep time: 10 minutes
    Cook time: 20 minutes
    Yield: Serves 4.

Prep the ingredients while the pasta water is heating. If you are subbing onions for the shallots, mince them and let them cook a few minutes before adding the garlic and red pepper flakes.
Ingredients

    12 ounces shell pasta (conchiglie pasta)
    Salt for pasta water
    5 Tbsp olive oil (or 3 Tbsp if you are using tuna packed in olive oil)
    1/4 cup chopped shallots
    2 teaspoons mince garlic
    1/2 teaspoon red pepper flakes
    2 5-ounce cans tuna
    1 anchovy, minced (optional)
    1 14-ounce can crushed tomatoes
    1/4 cup chopped kalamata olives
    1 Tbsp chopped fresh parsley

Method

1 Bring 4 quarts of salted water to a boil (add 1 Tbsp salt for every 2 quarts of water). While the water is heating, prep the ingredients and start the sauce.

2 Heat 3 Tbsp of olive oil in a large sauté pan on medium heat. Once the oil is hot, add the chopped shallots, minced garlic, and red pepper flakes at the same time to the pan. Let cook for about 30 seconds. Drain the canned tuna and add it to the pan. If you are using tuna packed in water and not olive oil, add 2 or 3 more Tbsp of olive oil to the pan. Break up any chunks of tuna with a fork or wooden spoon. Add minced anchovy if using. Let simmer for a minute.

3 Stir in the crushed tomatoes and olives. Bring to a simmer and reduce heat to the lowest setting to gently cook while you cook the pasta.

4 Add dry pasta to the pot of boiling salted water. Cook uncovered at a vigorous full boil until al dente—cooked, but still a little firm to the bite, about 13-14 minutes.
5 Drain the pasta and stir into the sauce. Toss with chopped fresh parsley.

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