There are some people who should not wear short shorts...I think we all know who these short short wearers are...but there is one person in particluar who I would like to tell you about...I cannot give out too many details because I fear for my visual safety...but I can say that daily HE wears the shortest shorts in the Western hemisphere...his shorts are bright orange and unless he has several pairs of the same shorts, he wears the same ones every STINKIN' day! His shorts are SO short that there is just no way he can be anatomically correct, if you get my drift! Now, a word about his thighs...he has pasta thighs...cooked pasta...penne comes to mind...same color, same appearance...but his pasta thighs did not come from eating pasta...oh no, I am almost positive that pasta thighs are genetic...at least that's my story and I'm sticking with it! So you have nothing to fear from this dish...nothing, I tell you, nothing! And just for the record...I do NOT wear short shorts...I have far too much respect for my neighbors!
This is a great dish to fix on a weeknight - it's simple and light and comes together quickly and yet it's very flavorful. Here's your Italian lesson for today: Pomodoro means tomato...use a good quality can of tomatoes, you might not think it would make a huge difference but trust me, it does. I like San Marzano tomatoes but Cook's Illustrated rated Muir Glen and Progresso tomatoes as good, too, and they are much better than the "regular" brands.
Pasta with Pomodoro Sauce - Adapted from Cooking Light
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (28 oz.) can whole tomatoes, undrained and coarsely chopped
1/4 cup finely sliced fresh basil
10 Kalamata olives, sliced, pits removed
1/2 cup Parmesan cheese, shredded, plus more for topping
8 cups hot cooked penne pasta (about 1 pound)
Heat oil in a large nonstick skillet over medium heat. Add garlic, cook 2 minutes, stirring constantly (do not brown.) Stir in pepper, salt, tomatoes and olives; bring to a boil. Reduce heat; simmer 7 minutes or until slightly thick, stirring occasionally. Remove from heat, stir in basil and Parmesan cheese. Serve over pasta; top with additional Parmesan cheese if desired. Yield: 6 servings.
"There's never enough time to do all the nothing you want." Bill Watterson
