Revenge (on) dinner

This week, I've been meekly returning to old, bad habits. You got it...I've eating fast food and Ramen since Sunday night. It's not that I'm afraid of my oven, or anything. It's just that there is a nasty wound on my arm it is quite painful to expose it to heat. But finally, I think I can get back into the kitchen with minimal discomfort. So I'm going to try making the infamous teriyaki salmon linguine again.

For this post, I decided to share the side dish for the salmon that has plagued me so. It's a linguine with a kind of white wine and veggie sauce...and I know for a fact that it is delicious, as this is the only part of the main dish my boyfriend and I really got to enjoy on Sunday.

You will need:
a good handful of dried linguine (enough for two)
1 tablespoon olive oil
3 teaspoons onion powder (or 1/4 cup chopped onion)
2 teaspoons garlic powder (or 2 cloves fresh)
1 teaspoon thyme
2 teaspoons basil
1/2 cup dry white wine (you can get this really inexpensively at Walmart or CVS)
1/2 cup chicken broth
1/2 cup sliced and pitted olives (get the canned kind--it's cheaper)
1 lemon
teriyaki salmon from the previous recipe
salt and pepper

Get a nice big pot and fill halfway with water. Put a few shakes of salt into the water to flavor it and help it boil faster. Bring the water up to a boil and add the linguine (fettuccine works as well). Cook according to package directions.

While the pasta is cooking, heat the olive oil in a skillet on medium-high heat. Add the onion and garlic powders and stir them in really well. Add the thyme and do the same, cooking for about a minute. Then, add the wine and cook another minute before adding the chicken broth and olives. Grab the lemon and roll it around with the palm of your hand to get the juices flowing. Grab a grater and grate the zest into the skillet. Cut the lemon in half and squeeze each half (cut side up, so the seeds won't fall in) into the skillet as well. Bring the whole mixture to a simmer for about five minutes.

Once the pasta is cooked, drain it and put it into the skillet with the sauce (if you have a small skillet like I do, put the pasta into the pot and add the sauce to that). Toss it all together and cook for another minute or so. Season with salt and pepper and stir in the basil. Serve immediately...before you drop it and burn your arm ;)