Since my grocery bill has been low from traveling so much, I decided to splurge a little at the grocery store. I ended up in an aisle I rarely visit and found something amazing- rye pasta. 100% rye. I don't usually eat pasta because it always seems like I get too many calories for not enough filling, but it's nice to have on hand for a quick meal. Today I had some veggies leftover from last week's shopping, so I thought I'd throw most of it together for an easy pasta dish.
Summery Rye Pasta
- .75 c uncooked rye pasta
- 1 small/medium onion, sliced (if you are not a massive onion fan, you may want to use half an onion or a quarter
- 1 small head of broccoli, cut into bite size pieces
- 1 large tomato
- 3 cloves garlic, 1 peeled and 2 in skin
- .75 TB olive oil plus extra
Preheat oven to 375 degrees.
Cut 1 clove garlic into small pieces, add a touch of salt, and make into a paste by smashing with the flat side of a knife. Add to olive oil and set aside. The longer it sits, the better it will be.
Add pasta to boiling water and cook until tender. Spray onion and broccoli with olive oil and toss to coat; spread on baking sheet. Cut tomato in half, spray with olive oil, and place skin down on baking sheet. Add rest of garlic. Bake until browned, about 20 minutes, stirring once midway thorough (leave tomatoes whole an flip garlic).
Add everything but tomatoes to a large bowl. Put tomatoes on top and gently tear open with knife to mush it up. Add garlic olive oil and toss to coat. Enjoy!
This was perfect for an oppressively hot afternoon- I didn't have to stand in a sweltering kitchen to long. The only thing I would add is some freshly ground pepper. Yum.
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