But as soon as you integrate running into your life, pounds of pasta inevitably follow. From June through September, I eat a pasta dinner nearly every Friday night in order to carb up for my Saturday long run. It might even be that you're supposed to carbo load two nights before your long run, but it is safe to say that THIS is always a bad idea:
After three training seasons of subsisting mostly on noodles with olive oil and garlic salt (which is still one of my favorite dinners!), I decided that I need to branch out. I need to find some easy, healthy pasta recipes to get me through this summer! If you happen to be training for a summer run, then you might also be interested in some new pasta dishes. If you just happen to enjoy eating a lot of noodles (who doesn't?), then hopefully you'll find something great to add into your repertoire. I plan to add some great pasta dishes to this blog over the course of my training season. So enjoy part one -- a classic dish of pasta al pomodoro.
Ingredients
4 roma tomatoes, peeled* and seeded, and cut into large pieces
3 cloves garlic
1/4 extra virgin olive oil
1/2 angel hair pasta (or any other long noodle you have on hand)
2 tbls freshly chopped basil
Directions
In a large skillet or dutch oven, heat the olive oil under medium low heat. Add in the garlic and saute for a minute or so. Add your tomatoes and reduce the heat to low, stirring occasionally.
Using tongs, take the pasta out of the water and transfer it into the skillet/dutch oven. Don't drain the pasta! Putting in wet pasta allows you to keep some of the starchy cooking liquid. It'll help create a creamy quality to your tomato "sauce". Probably not authentic, but it's still good!
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