By Joe Gray, Tribune Newspapers
June 15, 2011
Each of us, even dedicated cooks, has those nights when we arrive home so late, what with work or other obligations, that the simplest dinner is the only option.
Even on those nights, assuming no tantalizing leftovers await, I still don't want something out of a can or the freezer. That's when a quick pasta dish is king. If someone has made it for you, bonus.
That's why, walking in after 10 one night recently, I was elated to see my partner had made spaghetti. But his idea of a complete dinner is stirring in a little olive oil and a generous sprinkling of Parmesan.
I needed more. A quick look in the fridge produced jarred tapenade (olive paste) and gorgonzola crumbles to doctor what Chris had made.
Dinner, 5 ingredients, done.
Tips: If you want to go crazy and add a sixth ingredient, adding some julienned fresh basil leaves at the end would be welcome. Play with the amounts of tapenade and gorgonzola to suit your taste.
For a more balanced meal, you might want a green salad.
Prep: 5 minutes
Cook: 11 minutes
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan cheese
1/4 cup tapenade (olive paste)
1/2 cup gorgonzola cheese crumbles
Cook pasta in a large pot of boiling water according to package directions; drain. Return pasta to pot. Drizzle with olive oil; toss. Sprinkle with Parmesan; toss. Stir in tapenade; top with gorgonzola.
Per serving: 412 calories, 27% of calories from fat, 12 g fat, 4 g saturated fat, 15 mg cholesterol, 58 g carbohydrates, 17 g protein, 338 mg sodium, 4 g fiber.