So, I have this friend. And she’s one of those lifeline friends. Those rare, lovely, wonderful, people that help you navigate the world of mothering and day to day life. Not to mention she’s obsessed with all things food, so, we sort of have a special bond. Our texts vary from ‘I’m literally afraid of my toddler’ to which I reply ‘don’t make eye contact’ to ‘do you love the idea of a slow cooker meal and love to prepare it but come 5:00 you have a serious need to cook something again and are so disappointed dinner is already done?’ YES. Story of my life. Amen.
We have almost weekly dates to chat face to face and have our littles play, important to us since they have all known each other since day one. And now this lovely family has adopted their third child, Jude. And I couldn’t wait to get my hands on him!
The adoption took place in Salt Lake City, UT. Once papers are signed there is a waiting period for Illinois to sort of ‘accept’ the adoption and let the family back home. So, it’s been about two weeks since I’ve seen my friend and have yet to meet her newest addition to the family.
We’ve been in contact via text per usual and one evening as she was following my cooking on Instastory a certain sauce caught her eye, she exclaimed that she ‘needed it.’ I understand, friend. And I’m on it.
So, that was their first meal back home. This sauce came from a healthy shrimp dish from Ellie Krieger yet when I started cooking it I kept it more about the sauce, added in a few extras, and simply tossed with fresh pasta. No shrimp needed.
It was fresh and yummy and something entirely brand new and different, just like little baby Jude.
Welcome home Meyer Family!
MEDITERRANEAN PASTA SAUCE
Recipe inspired from Ellie Krieger
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
1 (14.5-ounce) can of no-salt-added diced tomatoes
1 (14.5-ounce) can fire roasted tomatoes
1 small can tomato sauce
handful marinated olives, chopped
handful marinated artichokes, chopped
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1/4 teaspoon salt (may need more – taste it)
1/4 teaspoon freshly ground black pepper
fresh pasta, to toss
crumbled feta or parm, for topping
(Be sure to prepare this sauce while playing ‘Hey Jude’ in the background)
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and sauce and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes. Stir in the artichokes and olives and simmer a bit more.
Remove from the heat. Stir in the parsley, dill, and season with salt and pepper.
Toss with pasta of your choice. Serve in deep bowls and top with parmesan or feta.
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Yum! Mark makes a similar sauce, minus the dill and with the addition of bay leaves. So good!