Solo Supper: Greek Pasta

Every once in a while, I actually do get into the kitchen and cook something for myself. I say "myself" because it's not that cooking is a rare occurrence for me. I cook for friends, family, dinner parties, etc. However, I very rarely cook for myself. It's just too much of a hassle. During the work week, I get home so late that by the time I have a moment to eat dinner, I'm too exhausted to cook and it's too late for take-out. Solo suppers are hard to come by. Solo suppers made at home are even more difficult.

Pasta is most people's go-to on late work nights. My current favorite is a pasta-ized version of one of my favorite salads, the Greek Salad. The ingredients of Greek Salad are very summery and can be found fresh at the farmers' market (I'm lucky that one of the largest farmers' markets in LA is about two blocks from my office). The only things I have to get elsewhere are feta cheese and olives, but these are things I always have on hand anyway, along with an endless supply of dried pasta in the pantry.

Sarah's Summer Greek Pasta
Cook pasta according to package directions. Use whatever shape you want. There is no real "sauce" on this pasta, so the shape doesn't matter. I always cook the entire package and save the leftover in the fridge for the entire week.

Heat about 2 Tbsp olive oil in a frying pan with deep sides. Saute a pinch of oregano, and a half handful each of chopped garlic, bell pepper, tomatoes, sliced red onions until soft.

Add about 2-3 Tbsp chicken broth to the vegetables and toss cooked pasta with vegetables in the pan. Salt and pepper to taste. Transfer to plate from which you're going to eat, toss in fresh sliced cucumber, kalamata olives, and crumbled feta cheese.