Cie’s (Almost) No Cook Easy Pasta Recipe

by Cie McCullough Buschle on November 1, 2011

in Food Adventures, Travel Ideas

Here’s a great recipe for cooking on the road. Easy, simple, and hardly any clean-up! Who could ask for more?

Easy Pasta Recipe

Traveling as a family can get quite expensive when eating out all the time. Renting a condo or a suite with a kitchenette can be much more budget-friendly and comfortable for big families than multiple hotel rooms, but having a kitchen, even a small one, while you’re away can end up making your vacation as much work as if you were at home.

So the question becomes: How to feed your family while still maintaining a vacation lifestyle?

Well, I have a very simple recipe, and when the folks at Redpack Tomatoes asked me to write about their product it was a chance to share it with you. The only work you really have to do is to boil the pasta.

How to Make It:

Ingredients are simple: pasta, tomatoes, cheese, maybe extras.

Pasta. Whatever kind you like. Fettuccine, farfalle, and radiatori are my favorites. Come to think of it, this would also go very nicely with tortellini.

Tomatoes. What I like best is a can or two of Redpack Petite Diced Tomatoes with Garlic & Olive Oil, but as the people at Redpack were nice enough to send me a huge tomato can filled with fun tomato products and other goodies, for this article I tried out their Crushed Tomatoes instead. They worked ok, and I would use them again in a pince, but stick with diced tomatoes, especially garlic and olive oil.

Cheese. Fresh shredded if you can manage it, but there is a mix I like too. Kraft Shredded Parmesan, Romano and Asiago comes in a plastic shaker container and should be in the refrigerated section of your local grocery store. There is always some in my fridge, but if my budget can manage fresh, I do try to get all three and mix them myself.

Extras! Sometimes we like to add some extras like our favorite fresh veggies. I’ve added diced red peppers, my son prefers olives. I might suggest a few onions or mushrooms. Actually, anything that you might put in regular spaghetti sauce, but also like raw would work great. The flexibility of this recipe is what makes it work so well for everyone.

How would you like to win your own Giant Can of Redpack Tomato goodies?

You can win a giant can of Redpack Tomato goodies, which includes a can of crushed tomatoes, a can of whole peeled tomatoes, a nifty can opener, a great pasta server, a mini spatula, the world’s best pizza cutter (trust me, it really is), some magnets and two recipes.

But first, I would like you to do something for me. I would like you to tell me what extra you would put into my recipe – and it’s OK if you use one of mine or something completely different. Hey, I need ideas too!

Red-Pack-tomatoesAs always, there are five ways to win!

  • Just put your idea for an extra in a comment below, and that counts as one entry.
  • For another entry, go to the Albany Kid on Facebook to say hello. Just leave us a little note on our “status” and then post a comment to tell us.
  • A third way to enter is to subscribe to Albany Kid through email (and post a comment down below).
  • A fourth way is to subscribe to the Albany Kid RSS feed (and post a comment down below).
  • And lastly, Tweet about Albany Kid and this giveaway and leave a comment – do you sense a common theme yet?.

Contest starts today November 1, 2011 and ends at 11:59 EST on November 7, 2011. You have an entire week! I will select the winner using so everyone has an equal chance to win, and then contact you via e-mail as well as announcing the winner here on the Albany Kid blog. You will have 48 hours to claim the prize. If there is no response, another winner will be selected. Giveaway is open to US residents only who are 18 years of age or older. The recipe is open to everyone.

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Disclosure: I have received a Redpack sample pack for review purposes. No other compensation was given and the opinions in this post are solely mine and are based on my experience with the product.

| Cie McCullough Buschle lives with her dog Einstein and a cat named Burton Guster. She is a lifelong traveler and enjoys researching history through holidays, toys, and everyday objects. Cie is a sculptor and co-owns The Creative Chameleon, a place where kids and adults can create, paint, celebrate, and just have a lot of fun. Sometimes you can find her time traveling back to the Middle Ages as part of the Society for Creative Anachronism.

Juli Payne November 1, 2011 at 2:43 pm

I’d add a shot of chipotle peppers to it–I feel like anything with tomatoes always tastes better with a little spiciness in it!

Lisa Feerick-Pollison November 1, 2011 at 9:09 pm

I would add to the pasta and diced Tomato, about 1 total cup of freshly shreeded Zuchhini and Yellow squash that has been first scrubbed. It doesn’t need to be cooked if you shred it because you add it right before you drain the pasta which flash-cooks it. To that I would add a can of rinsed small white beans (or any smaller bean you have in the house) to up the protein content, about 2 ribs of washed celery chopped into a fine dice, 4 to 5 fresh leaves of basil chopped shiffonade style (omit if trying to eat cheaply on the road, instead add a generous pinch of dried italian spices) and finally, a half bag of Broccoli slaw in with the Shredded squash. If you can’t find that at a Trader Joe’s while traveling, just add a bag of whatever baby spinach you can find or half a bag of Slaw Mix. All these readily available veggies plus the beans push up the nutritional quotient immensely and if it’s all tossing in with spaghetti and topped with a reasonable amount of Italian 4-cheese mix, kids will eat it like a monster in their cloest is gonna yank it away from them! Honest they will! I suggest the small white beans for the added protein and because once they are covered in the al fresco sauce you are making, the kids won’t notice them much,; even less if you give them a light mash beforehand. You can use my version to clear out some of your pantry of cans and to get rid of the end of season squash!

Cie McCullough Buschle November 1, 2011 at 9:15 pm

WOW Lisa! That sounds great!

You don’t happen to have any other great travel recipes you’d care to share?? 😀
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Jen Smith November 6, 2011 at 7:52 pm

I would try the olives. My seven year old says pepperoni.
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Cie McCullough November 6, 2011 at 7:53 pm

Pepperoni! great idea! I’ll pass that along to my son as well, tell him thanks 🙂

carol metzler November 6, 2011 at 8:32 pm

this recipe sounds easy and yummy!going for the contest entry!

Tammy s November 6, 2011 at 8:55 pm

Yummy. I would probably at some protein like chicken or maybe shrimp.

Lee Drake November 6, 2011 at 9:22 pm

Are the criteria no cook? If so I’d add some flavored olive oil, maybe herb de provence or a chipotle olive oil for some kick. You could also substitute spaghetti squash for the pasta, lower carbs, better for you, about the same cooking time if using a microwave. I would use calimata olives diced fine and mixed in with the pasta for a salty zing.

If I win please donate my winnings to a food cubboard or other charity.
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Beverly November 6, 2011 at 11:51 pm

sounds good – like the donation!

Beverly November 6, 2011 at 11:50 pm

I would add some baby spinach, fresh basil, finely diced onions and some Balsamic Basil Dipping oil.

Marianne Russell November 7, 2011 at 10:42 am

I would roast and carmelize some veggies with balsamic vinegar, i.e., whatever I have on hand – eggplant, onion, zucchini, etc. then add the roasted and carmelized veggies and small amount of remaining balsamic to the sauce and spoon over pasta, followed by some freshly grated parmesan reggiano.

Marianne Russell November 7, 2011 at 10:45 am

Posted a note on FB (already a friend).

Marianne Russell November 7, 2011 at 10:45 am

Already subscribe to the e-mail feed!

Earlean February 18, 2012 at 9:34 pm

I just love pasta, and always looking for new recipes. Looks like I found a good address :-)!
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Rochelle February 20, 2012 at 10:21 pm

Easy pasta recipe looks yummy. You also took nice pictures.I also have a daycare and will try this recipe for lunch with my daycare babies.
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Sandra February 24, 2012 at 11:04 pm

The pasta looks so good i crave for it right now thank you for sharing the recipe.
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