This is another one of those pasta recipes that I improvised and somehow it turned out great!! Try it out!
You'll need:
2-3 Tbsp. olive oil
1/4 onion, coarsely sliced
1/2 red bell pepper, coarsely sliced
1/8 cup pine nuts
1 clove garlic, minced
1/4 cup sliced black olives
2 Tbsp. butter
1/3 cup shredded parmesan cheese (plus a little more for topping)
1/4 cup dry white wine (like Chardonnay)
1/4 cup half-and-half
1/3 pound pasta - I used medium shells.
*Serves 2 - Feel free to double or triple the proportions. :)
Sauté onion, pepper, and pine nuts in olive oil in a medium pan for about 5 minutes on medium heat.
Chop up and add some olives, and sauté for another 5 minutes or so.
Drizzle on more olive oil as necessary.
When the veggies are tender and cooked the way you want them, set the pan aside (off the heat) while you make the sauce. I like to buy these mini bottles of Chardonnary because they're great for cooking. Just use what you want and store the rest in the fridge!
Start melting 2 Tbsp. butter on medium-low heat.
Whisk in wine and half-and-half.
Let the mixture simmer for about 5 minutes as the butter melts and alcohol evaporates out, stirring occasionally.
Add your cooked pasta to the veggie mixture.
Pour on sauce, and toss. Top with more parmesan, obviously.
Enjoy!
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