At risk of sounding like an Instagram quote post from 2015, fail to prepare and prepare to fail. Lol! But really, everyone gets stuck at times when there isn’t much in the fridge, and maybe, just maybe, if you had some basic items that could make a healthy dinner, you won’t need to order $80 worth of delivery (which unfortunately is the average price of my order).
Pantry staples are a must! Just because I don’t eat frozen pizza or two minute noodles, does not mean I don’t need a few easy back-pocket throw together dinners that don’t require much fresh produce or cooking. Enter Slendier Bean pasta which is somehow low-carb and high protein – I always have a few boxes of this stashed in the upper shelves of the pantry.
I cook it up with some other pantry staples like tinned tomatoes, olives and capers (plenty of salty goodness) – and I have a delicious quick and comforting dinner that doesn’t leave me feeling heavy and puffy. Enjoy this recipe!
A tasty and comforting dinner that is low-carb and vegetarian.
- 2 tablespoons olive oil, plus extra for drizzling
- 3 cloves garlic, minced
- ⅓ cup Kalamata olives, chopped
- 3 tablespoons capers, drained
- 1 tablespoon oregano leaves, fresh
- 1 can whole, peeled tomatoes
- 1 cup cherry tomatoes
- ½ teaspoon chilli flakes
- 1 packet Slendier Bean Pasta
- Fresh basil, chopped (optional)
- Sea salt and black pepper, to taste
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add in the olives, capers and oregano. Cook for a further minute.
- Add in the canned tomatoes, squeezing between your hands to break them up. Season with salt and pepper. Add in the chilli flakes.
- Cook over medium heat, stirring occasionally, for about 10-15 minutes or until the sauce has thickened.
- Cook the Slendier Bean Pasta according to package instructions. Before draining, add two tablespoons of pasta cooking water into the sauce. Drain pasta and set aside.
- Add the cooked pasta to the sauce and toss to combine. Serve topped with basil and an extra drizzle of olive oil.