There’s only been a (Jewish) new year, a few holidays, the end of summer (though I’m still melting over here in LA), and a slew of other major and minor milestones since the last time I was here. No big deal. I’ve been keeping quite busy with some projects, which I can’t wait to share. But between the whirl of September and the tight deadlines, I feel like I’ve been on a constant sprint to cross things off that bottomless to do list. After holiday cooking, running errands and manning my delicious, rambunctious crew of kids, all I’m looking forward to come Monday is the bliss of routine and the (relative) calm of a regular week.
Cherry Tomato, Olive and Artichoke Pasta
1lb penne pasta, cooked
4-5 tablespoons extra virgin olive oil
1 pint cherry tomatoes
1 can artichoke hearts, sliced
1 can sliced olives (I used green, hoping to try kalamata next)
2-3 garlic cloves, minced
1 bunch cilantro, finely chopped
In a large pot, heat the olive oil over medium heat. Add the cherry tomatoes, artichoke hearts, olives, and garlic. Cook for 10-15 minutes, or until the tomatoes are cooked through. Add the pasta and cilantro and give everything a generous stir until the pasta is evenly coated in herbs. Season with salt and pepper. Let it cook for another 5-7 minutes to let the flavors blend well. Serve warm or cold. Keeps well in the fridge for up to 3 days.