Sorry for the mini break but it took me a hot minute to feel back to normal after my flu run-in.
Still not sure it really was the flu since I only had a fever for a day and really not a lot of respiratory symptoms. Just a little cough but that happens whenever I get a simple cold, so I’m not sure that it’s really indicative of anything.
Most importantly, it seems like everyone else in the house has remained unscathed so my psycho mask-wearing paid off! I literally wore it to bed on Saturday night since Remy finds into her way into our bed almost every night and basically sleeps in/on my face. I just really wanted to avoid her getting sick.
Don’t want to jinx myself, but…..mission: accomplished?
Anyway, now I’m mostly back to normal and starting to think about the important things in life again, like WHAT THE HECK ARE WE MAKING FOR DINNER THIS WEEK?!?!
Fingers crossed this pasta is on the menu because it is so savory spicy perfect and hits the spot in all the best ways.
On first glance, you may think this is your typical Mediterranean pasta pomodoro, but look closer and you’ll notice that it is filled with more exotic spices like cumin, coriander, and nigella seeds, giving it more of an Indian flavor flair.
Topped with the chunks of salty feta, it is deeply savory and warms you up from the inside out in the best way.
This would make for a great Valentine’s Day dinner at home because it’s both easy enough to throw together on a weeknight but also a bit more special than your typical “pasta with tomato sauce”. The spices really take it to the next level and make for a much more interesting meal.
- 2 (28 oz) cans crushed tomatoes
- 2 tsp cumin seeds
- 2 tsp coriander
- 2 tbsp nigella seeds
- 2 tbsp olive oil
- 2 onion, diced
- 8 garlic cloves, minced
- pinch of chili powder
- salt and black pepper, to taste
- pinch of dried oregano
- 1 lb rigatoni
- 8 oz feta cheese
- Heat a medium pan over medium heat. Add the cumin seeds, coriander, and nigella seeds to the pan. Saute until toasted and fragrant, about 1 minute.
- Add the oil to the pan along with the onions, garlic, and chili powder. Cook on low heat for 10 minutes, or until the onions are soft and starting to caramelize. Add in the tomatoes and a pinch of salt and black pepper. Simmer for 20 minutes or until the tomatoes have started to break down. Add the oregano to the pan. Season to taste with salt and black pepper.
- Meanwhile, cook the rigatoni according to package directions. Drain and add it to the tomato sauce. Divide among serving bowls and top with feta crumbles before serving. Eat warm.