GMA Recipe: Ziti with Garlic and Tomato No-Cook Sauce

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Ziti with Garlic and Tomato No-Cook Sauce
From Beverly Mills and Alicia Ross
Tuesday, January 10, 2006

In the book, "Cheap.Fast.Good!," Beverly Mills and Alicia Ross show readers how to save money while making quick, delicious meals. Packed with over 250 quick and easy recipes, this is the definitive guide to not only cooking smart but shopping smart, too. This is the book you'll want to own if you want to save money in the kitchen.

According to the U.S. Department of Agriculture, $107.70 is the absolute bottom line for a family of four to spend per week and still get a nutritionally balanced diet. This might not sound hard until you consider that's only $14.29 per day -- for four people. Mills and Ross undertook the challenge of feeding their own families of four on $100 a week. Their experiment will show you that this is difficult yet possible, given a little creativity.

The bottom line is you don't have to sacrifice delicious meals while trying to stick to a budget. And here's the proof!

Ziti with Garlic and Tomato No-Cook Sauce

Start to finish: under 20 minutes
Ingredients

Salt for cooking the pasta

8 ounces ziti or other short pasta

2 cloves fresh garlic

2 tablespoons extra-virgin olive oil

1/2 teaspoon dried Italian seasoning

4 medium-size plum tomatoes (for about 1-1/3 cups chopped)

2 tablespoons chopped ripe olives (see Note below)

1/4 cup shredded or grated Parmesan cheese

Salt and black pepper to taste

Directions

1. Bring 2 1/2 quarts lightly salted water to a boil in a covered 4 1/2 quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions.

2. Meanwhile, peel and finely chop the garlic and place it in a 4-quart or larger bowl. Add the oil and Italian seasoning. Core and chop the tomatoes into bite-size pieces and add them to the bowl. Stir to coat with the oil. Drain the olives and add them to the bowl.

3. Drain the pasta well and add it to the bowl. Scatter the Parmesan cheese on top, and toss to melt the cheese. Season with salt and black pepper and serve at once.

Note: Buy the ripe olives already chopped if you can find them. Otherwise buy sliced olives and chop them finely. Refrigerate the leftover chopped olives in an airtight container, and sprinkle them over a salad later in the week.

Serves 4

Recipe copyright © 2006, Cheap.Fast.Good! by Beverly Mills and Alicia Ross