Meatless Monday...On a Tuesday!

Hey y'all!

So today I am bringing you a new favorite #MeatlessMonday recipe. I make an effort to cook dinner Monday-Thursday. Weekends are pretty much off limits as far as the kitchen goes around here! About 6 months ago we (and by "we" I mean, "I") decided to embrace the idea of meatless Monday. It can be a challenge at times to find yummy recipes that the hubs approves of. Tofu is not allowed! We rely on pasta and Mexican dishes for the most part. Last week I tried a new recipe that was delish and husband approved! It's all made in one pot which makes cleanup a cinch. I found the recipe on Pinterest (duh). Check out the original recipe here

One Pot Tomato Basil Pasta
I adjusted the original recipe a little to make it for two :)

• 1/4 cup olive oil
• 1/4 cup sun dried tomatoes (that have been packed in olive oil)
• 1/2 pint cherry tomatoes
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 1 teaspoons salt 
• 1 package bucatini pasta (it's like thick spaghetti!)
• 2 cups vegetable broth
• 2 cups water
• (1) 6 oz can tomato paste
• 1 cup fresh basil, thinly sliced
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• Add olive oil to a large pot and bring to a simmer over medium-heat. Add the sun dried tomatoes and the cherry tomatoes; mix well to coat. Partially cover the pan and allow the mixture to cook for 6 minutes - or until the cherry tomatoes have burst (they will legit burst open, steer clear!) and released most of their juices - stirring once or twice. Add in the garlic, crushed red pepper. black pepper, and salt, stir well, and cook for 2 minutes.
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• Add the bucatini into the pot, then pour in the vegetable broth, water, and tomato paste. Increase the heat to high, and - using a wooden spoon - gently break up the tomato paste, stirring it into the water/broth mixture. Allow the mixture to come to a rapid boil.
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• Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 14 minutes. Remove pan from heat, stir in the basil, and cover for 5 minutes.
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• Serve with extra chopped fresh basil and parmesan cheese!!
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Of course I had to take quick selfie while cooking...

Seriously so good!!!

I found that wine REALLY makes me a better cook! Or maybe it just relaxes me so I don't stress about making things *just right*. I served this pasta with a salad and toasted garlic bread and got two thumbs up from Matt Lakin so I'd call the dinner a win!!