Good Monday morning and boy oh boy do I have big news to tell! So grab your coffee (or tea, or egg nog .. mmmmm, egg nog..), sit down, and listen to this….
Starting today, I am adding a new feature to Megan’s Sweet Life. I’ve decided to call it “Mondays with Mom”, (Mom being my mother) and I will be featuring her recipes that not only has she prepared, but that she has graciously allowed me to post.
Now, this might not sound like a big deal to you….. however, if you knew my mother, you would understand how epic and exciting this is. It has taken a very long time for her to reach this point, but she has finally gotten her groove back and is ready for some serious kitchen action.
And, since an object in motion stays in motion – who knows what other kinds of action-packed activities she may decide to take up? I mean, really, the sky’s the limit here – Nascar racing, Tai Kwan Do, skydiving? Think big!
Anyway, what this means to my dad and I is that we’d get better get serious and kick up our biking level to compensate for all the amazing and scrumptious meals that will be coming out of her kitchen. Oh, and make no mistake Dad, it is HER kitchen – she simply allows you to go in there every now and then …..and make a mess.
Uhhhh – did I say that out loud? Oooooops……
Shells with Cherry Tomatoes and Basil – adapted from Tastes of Italia
1 lb. pasta shells
2 tbs olive oil
2 garlic cloves, sliced thin
1 pound cherry tomatoes
1 cup Kalamata olives, halved
1 pinch red chile flakes
Kosher salt and freshly ground pepper to taste
1 handful fresh basil leaves, coarsely chopped
Freshly grated Parmesan cheese
Cook pasta according to package directions.
In a large skillet, combine olive oil, garlic and tomatoes and cook on medium-low for 3 to 4 minutes. Add olives, chile flakes, salt and pepper, stirring to mix well. Cover, reduce heat to low, and simmer for 8 to 10 minutes.
Drain pasta and add to skillet, tossing to mix well. Stir in basil and serve with grated cheese and an extra drizzle of olive oil. Makes 4 servings.