Use what you've got

 Some nights you just want supper plain and simple...and quick. Here's another go-to pasta dish that's mostly impromptu or experimental because it allows you to use what you have in your fridge or pantry. It's one part veggies, one part pasta base, and one part sauce. Saute the veggies (and garlic - always!), add tomatoes or pre-made tomato sauce, and throw it on some pasta. Done.

This time around, I had onion, garlic, mushrooms and some nice multi-coloured tomatoes. I started with the onion and cooked them in a small pan until translucent. Then I added garlic and some salt and pepper until aromatic. Then the mushrooms went in until they were cooked and soft. Finally, I added the tomatoes and let their moisture draw out and coat everything. I had some canned plain tomato sauce which I added until it was all heated through. If you want something extra, add meatballs, ground meat or some beans or chickpeas. And the whole point of this dish is you can use whatever veggies or items you have like fresh herbs, peppers, zucchini and different kinds of pasta. Don't be afraid!

 I had olives for the sauce but forgot to add them in. They made a nice after-dinner snack though! I'm still trying to enjoy olives more because I'm not a huge fan of them normally. But with rich food like tomato sauce and some wine, I'm coming around to them a little more every time I have them. Beautiful!