I rummaged through our cabinets refridgerator and found every ingredient that would work with pasta:
a jar artichike hearts
three half empty jars of olives
roasted red peppers
sun dried tomatoes
a pint of cherry tomatoes screaming to be used
and of course, my whole wheat penne
I decided against the roasted red peppers and sundried tomatoes for this round, but surly they will be making an appearance soon. First up, I sauted garlic in some butter, roughly chopped the olives and artichokes and tossed them in the mix. Next, I quartered the tomatoes, all the while bringing a second pot of chicken broth to a boil to cook the pasta. A long time ago, some cooking show host taught me this little trick, cooking your pasta (or rice) in broth give a boost of flavor that is sometimes needed. Once everything was good and ready, I tossed it together.
This is the base for our meals for the week. I might add a bit of cheese, Mark likes to add red sauce. He is a sauce guy. I might even add some chicken later in the week if I have time. But either way, we have a big batch for when we need to grab a bite for lunch or dinner this week.
And did you see? I found a great deal on the perfect staub, and couldn't be happier with my new workhorse!