I (Kristen) have been in and out of Girona Spain for the last 1.5 months. Between races, training camps, and personal trips, Girona has become my home away from home. Girona residents are very proudly Catalonian and I have had the pleasure of enjoying late evenings with new friends sharing tapas, vermouths, and meals on the beautiful terraces around the old town.
This being said, there are many nights when I am working (USA hours) and need a quick and easy meal to get me through calls and work while still maintaining nourishment and balance. This pasta meal has been my go-to for the last 1.5 months. I will make a large batch and enjoy it with various tinned fishies/seafood I get from the corner store. Each night I enjoy this meal I’ll try it with a different tinned fish/seafood and sometimes add extra vegetables or avocado depending on what looks good from the farmer’s market. So far I have really enjoyed the ‘spicy’ mussels (not actually spicy at all), and sardines in tomato sauce.
Ingredients:
- 3 cups dry pasta, cooked in salted water
- 4 cloves garlic, coarsely chopped
- 1 large bell pepper, cut into 1/2″ squares
- 3 green onions, coarsely chopped
- 3 Tbsp sun dried tomatoes, coarsely chopped
- 2 Tbsp pitted olives, chopped
- 1-2 Tbsp pre-made pesto
- 2 large handfuls greens
- 1 can tinned fish or seafood
Directions:
- Cook the pasta according to the package instructions, making sure to generously salt the water before adding the pasta.
- While the pasta cooks, prepare the sautéed vegetables:
- Heat a medium skillet over medium-high heat.
- Drizzle in a small amount of high-heat cooking oil, such as avocado oil.
- Add the garlic and sauté for 1–2 minutes, stirring constantly, until fragrant.
- Add the bell peppers, season with salt and pepper, and cook for 2–4 minutes, or until they reach your desired tenderness. If the vegetables begin to stick, add 1–2 tablespoons of water as needed.
- Stir in the green onions and sun-dried tomatoes, and cook for another 2–3 minutes.
- Add the olives and cook for 1–2 minutes more.
- Remove the pan from the heat once the vegetables are cooked.
- When the pasta is finished cooking, drain it and transfer it to a large bowl. Add the pesto and toss until the pasta is evenly coated.
- Fold in the sautéed vegetables. Taste and season with additional salt, pepper, and a squeeze of fresh lemon juice, if desired.
- To serve, add some of the pasta to a bowl and top with greens and tinned fish of the day. For extra fats, drizzle with olive oil or add an extra spoonful of pesto.
