No Shop Supper

Whenever I go on vacation, I always try to use up all my food so nothing really goes to waste. This is when having really flavorful ingredients and classic basics on hand really help. I mulled through the pantry and fridge and pulled out brown rice pasta, (which I've been reluctant to use because of the mystifying title) black and green olives, a can of Rotel diced tomatoes with green chilies, a can of butter beans, a red onion, and the remaining block of Parmesan cheese which always makes everything taste better.

Here is what I did:

Bring a pot of water to a boil. When it begins to boil, heavily salt the water (it will be the only way to flavor the pasta) and toss in the bag of pasta. I would also oil the water to prevent the pasta from sticking. I used Tinkyada brand. It is an organic brown rice pasta. It takes about 15 minutes to cook. I had never had it before and honestly is was SUCH a pleasant surprise. Al dente and not a bit mushy. I definitely recommend it for anyone carb conscious!

In a medium frying pan heat up some butter. Toss in a diced red onion. I would use about half of a large onion. Next add 3 cloves minced garlic and a handful each of chopped green and black olives. Cook for about 5 minutes then add the can of Rotel and can of beans to warm through.

When the pasta is done, reserve a couple ladle fulls of pasta water and add to the pan sauce. Place the drained pasta in a bowl and top with sauce. Add about 1/2 cup (or more) Parmesan cheese and toss.

Serve hot or cold!

The taste is predominately salty and rich from the olives as well as sharp and buttery from the parmesan. You will get a great creamy texture from the butter beans and a little heat from the green chilies.

I love it when the oddest combinations work out just right!