When I was single, cooking was something I didn’t do on a daily basis. Cooking for one is really hard. I would cook a “real meal” on Sunday, along with a pan of baked chicken and vegetables to eat during the week. The problem is that I’m kind of finicky about leftovers and don’t like to eat anything more than two days old. So, by Wednesday, I would’t eat any chicken that was left…but Lulu benefitted by getting shredded chicken mixed in with her kibble.
One dish that is eat to prepare for one is pasta. Garlic and oil is super easy, since it’s just olive oil and minced garlic; you can also add capers to add a bit more flavor. When I would make my traditional tomato sauce, I always ended up with a lot of leftover sauce. I would freeze the remaining sauce, but most of the time I would forget it was there and didn’t have the patience to let it defrost. To solve that problem, I came up with a simple pomordoro sauce that comes together in the same amount of time it takes for the pot of water to boil and the pasta to cook. I also always have the ingredients on hand, so I could throw it together whenever I needed.
We have had a pretty low key weekend. I got caught up with work on Friday, so I didn’t get a chance to run to the grocery store, so our refrigerator was looking pretty bare by Saturday night. I made Brad a frittata to use the bell peppers but since I can’t eat eggs, I had to figure out what to make for myself. So, I pulled out my tried-and-true one person meal of pasta pomordoro. It was perfect for a rainy Saturday night at home.
Quick Pasta Pomodoro
Author: The Food Allergy Foodie
Cooking Time: 30 minutes
1-2 cups of gluten-free pasta
1 14.5-oz can diced tomatoes
3 tablespoons olive oil
2-3 large garlic cloves, finely minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon black pepper
½ teaspoon Kosher or sea salt
1 tablespoon Daiya mozzarella shreds
- Using a 2-quart saucepan, fill with water and bring to a boil. For additional flavor, add 1 tablespoon of Kosher or sea salt to the pot prior to boiling.
- While the water is coming to a boil, heat 3 tablespoons of olive oil in a small sauté pan. Add the minced garlic. Make sure not to over heat the olive oil so the garlic doesn’t immediately burn when added to the sauté pan. Let the garlic cook for 2-3 minutes, until fragrant. Add the can of diced tomatoes and all of the spices. Stir well and let simmer.
- When the water is at a rolling boil, add the pasta. Bring back to a boil and cook according to the package instructions. Typically, gluten-free pasta cooks between 7 and 10 minutes.
- Drain the pasta and add back to the saucepan. Pour the Pomodoro sauce over the pasta and mix well.
- Spoon into a bowl and if desired, sprinkle dairy-free mozzarella on top of the pasta.