Campenelle Pasta with Tomato, Onion, and Garlic in Olive Oil
A simple five ingredient dish you can cook and serve in about 30 minutes.
(cooking is more art than science to me so all measures are approximate)
One bag of campenelle pasta
One onion cut in half then sliced to preference
One clove of garlic, peeled and diced to taste
Two dozen cherry tomatoes, halved
Alternate: Eight peeled plum tomatoes from a can, halved, reserve half the juice
Extra virgin olive oil, about a cup to cup and a half
(I eyeball it, rarely measure it out)
Heat a large skillet and pour in olive oil.
Add onions and garlic, stir well to coat
Saute on high for a few minutes then reduce heat, cover and simmer for approx 10 minutes
Add tomatoes, stir. Continue to simmer and keep covered. If you're using the canned plum tomatoes, now is the time to add the juice. If not, be creative. You could add a bit more olive oil, a splash of red wine, or a small can of V-8!
While the vegetables are simmering, cook and drain your pasta. Put it in a large serving bowl and cover.
Continue stirring the onions, garlic, and tomatoes. Increase heat if necessary. You want the onions to caramelize and most of the water to cook out of your tomatoes.
Add salt if preferred.
Pour hot veggie and oil mixture over pasta and toss.
Top with your choice of cheese (or none!)
Serve with garlic bread.
I've found that grated Parmesan cheese tends to soak up a bit more liquid in the sauce so adjust the recipe accordingly.
PS I was going to post pics but *ehem* it's all gone! I found this on Google Images and it looks like mine so I'll share/borrow this one. I don't have anything orange in mine but it looks good~!