Way too spendy for students Pasta

This is what I had for dinner. Just now actually.

ingredients:
sauce-

• 1 pt Cherry or grape tomatoes, halved
• 8-12 pitted kalamata olives, chopped
• 1c fresh chifonaded spinaches (like linguini- I can't spell)
• 1-2T Olive Oil
• 1-2T other veggie oil
• 1/2-3/4 chopped onion
• 1T sea salt
• 1 Glug basalmic vinegar
• squirt or two of good lemon juice
  

Pasta-

• 1 serving medium shells (about 1" or 2.5cm from top to bottom)
• 1T sea salt (seeing a pattern here?)
• water for in boiling.

to make-

• First you puts the water in the pot and puts it on the stove. Don't, for the love of the kitchen toy gods, put the salt in the water yet. It'll pit the living hell out of your pots, and this is only Way too spendy, not crazy put me in debt for the rest of my life spendy pasta.
• I'm assuming you know enough to wash your veggies before cutting them, but if not, do it. icky nasty stuff on veggies. They grow in dirt, ya know.
• Put your (hopefully deep) frying pan/ sauce pan on the stove, with maybe medium heat. Add the oil. All the oil. If you're rich or crazy you can use olive oil for all of it. If you're me you go maybe half and half- you're trying for a total of less than 3T of oil. 2 should work.
• Let the oil heat, then add the onions, and cover the pot. Swish or stir them occasionally while you wait for the water to boil. Oh, and the salt goes in about now, too.
• Sane people would put the spinaches in next. I am obviously not sane, because I put in half the tomatoes next. About a minute after I put in my pasta. I'd wait, if I was you, until about 5 minutes after I put in the pasta to dump the tomatoes and spinaches in. And turn the temp down to about medium low after you put the lid back on.
• After a couple minutes, add your chopped olives. They don't have to be too finely chopped. Just probably not whole.
• A minute before you need to pull the pasta, add the splash or so of lemon juice and the basalmic vinegar.
• Drain your pasta, and toss your yummy fresh veggie sauce with it.
• Oh yeah. Eat.
  

For the love of all that's happy and good to eat, don't put in *glugs*, plural, of the vinegar. It'll overwhelm everything else and you won't be able to taste all your way too expensive fresh stuff. Voice of experience, here, people.

If you can't or don't want to get fresh spinaches (weirdos) you could use frozen, but I don't think it'd be as good.

If you're one of those meaty people, this'd be good probably with like those roasted lamb chop thingies- you know, with the bone? Or maybe veal. Slab or two of wood fired suckling pig (how do I know what you have in your kitchen)? Duck would be too strong, I think, and chicken or turkey too blah. Fish just sounds wrong to me, but maybe there's one that would go well with this. Yeah, I think a good thick seared or roasted lamb chop. Nothing fatty, tho. Probably good "impress the date" food.

And they take away my magic vegetarian card. Again.

Maybe next time I tell you all about how I bastardized a roast lamb recipe I got from that Alton Brown guy's show.... Tho again, that's wandering back into the debt for life range of foods.

What? A school blog? are you crazy?

j.