A year ago last Sunday we brought home our adorable, fuzzy, sweet bundle of joy, Maddie.
Honestly, we really had no idea how to raise a puppy, but this past year has brought us so much joy that I can’t imagine life without her. While we spent a lot of the year trying to teach her good behavior, I think she has taught us more.
Like that it’s okay to get dirty.
But also important to clean up after yourself.
She’s taught us that naps are sometimes (for her, always) necessary.
She’s taught us to roll down the windows and feel the wind in our face.
She’s taught us to give hugs.
She’s taught us to take the time to play in the grass.
And in the snow.
Okay, enough with the dog cuteness, onto the food! This is another one of those quick, delicious meals that comes together in the blink of an eye. Seriously, sometimes when I am hungry, I am HUNGRY and I needed dinner on the table 30 minutes ago. The steps of this pasta can be done simultaneously, such as boiling the pasta water and cooking the pasta while you are also making the pasta sauce and baking the garlic bread.
I made this dish just for me on a night that Marc was working, and wished Marc was home to taste it too. The flavors of the tomatoes are balanced out by the tang from the goat cheese, along with a little splash of cream to add a bit of richness to the sauce. This will definitely be a recipe I keep in mind for those nights when I don’t know what to make and don’t have a lot of time to figure it out. It fits the bill, being quick, pretty healthy, and most importantly delicious!
- 1 small white onion finely diced
- 1 clove garlic minced
- 1 14 oz can diced tomatoes (you can also use ~2 cups freshly diced tomatoes!)
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 oz goat cheese I bought a 4 oz log and just cut it in half
- 2 tbsp heavy cream or milk
- salt and pepper to taste
- 8 oz whole wheat spaghetti
- Bring medium pot of water to boil for pasta.
- While waiting for water to boil and cooking the pasta (according the directions on the pasta package), begin making the sauce.
- In large sauce pan over medium heat, add olive oil.
- Add diced onions and cook, stirring often, until translucent, about 5-7 minutes.
- Add garlic and cook one more minute.
- Add tomatoes, dried basil, and dried oregano and stir to combine. Season with salt and pepper, to taste.
- Heat until tomato sauce is simmering.
- Add goat cheese, and stir until melted into the sauce.
- Add cream and cook another 1-2 minutes, until sauce is thoroughly heated.
- Season sauce with additional salt and pepper, if you feel it is needed.
- Around this time, the pasta should be done, or about done cooking. Drain pasta, then return to pot it was boiling in.
- Add pasta sauce to pasta and stir well to combine.
- Top with additional goat cheese crumbles or Parmesan cheese.