Let me tell you something. I can’t be bothered.
Seriously. I’m at max-cap with all the life crap and responsibility crap and new fall television shows starting crap. I got too much going on. The last thing I want to do is think about ingredients and groceries and cooking and ugh, doing the dishes.
I can’t do it. But I can do this pasta dish, If I were a certain lispy TV chef, I’d say this was dead simple. But I’m not, so let’s just say it’s super easy. It’s got barely any ingredients and only one saucepan to wash.
So make it and plop down in front of the TV (new shows!), because we’ve got some serious vegging out and unwinding to do.
Ingredients
serves two
2 tablespoons olive oil
2 tablespoons non-dairy butter (I like Earth Balance)
4 shallots, sliced thinly
4 cloves garlic, minced
2 big handfuls baby/grape/cherry tomatoes, cut in half
2 tablespoons fresh oregano
salt
black pepper
enough pasta for two
Method
Bring a pot of salted water to boil, and pop in your pasta.
As that’s boiling away per the packet’s directions, heat olive oil in a medium saucepan. Add butter and shallots and sauté until they begin to brown. Lower the heat and add garlic. When there’s about two minutes of pasta cooking time left, tip the tomatoes and oregano into the saucepan. Add salt and pepper to taste.
Drain pasta and add to saucepan. Mix to incorporate.
Serve immediately with a few uncooked tomatoes for added texture and a few extra leaves of oregano.