Do you ever get dish envy when dining out at your favorite restaurants? I do. All. The. Time. It probably embarrasses my husband when I lift the plate up to see the branding at the bottom. Restaurants always have the best plates! Cool shapes, sturdy, fun colors and patterns, always with a good weight to them. I obsess, and plot ways to lick them clean and sneak off with them in my bag, hoping the server won’t notice. Just kidding.
I noticed one particular stamp on many occasions – HF Coors. I love their wares and was very excited to find out they are an Arizona company based in Tucson.
And guess what?! They have factory sales the first Saturday of every month where you can get select wares for a song – you better believe I was singing about that!
All of their goods are lead-free, high quality, chip resistant, dishwasher safe, freezer safe, microwave safe, oven and broiler safe! Yup, broiler! There is actually no heat limit on their plates – (maybe HF Coors should build bomb shelters). And they are beautiful – vibrant colors, unique shapes and made to last.
I fell in love and found inspiration with their Sedona collection. I imagined all the beautiful food I could serve and eat off of that beautiful pattern. Turquoise and sandstone, lush green and rustic red evoke the feeling of the Southwest, but I also see the coolness of the Mediterranean and felt inspired to create a dish worthy of being served on the Sedona Platter.
Here it is…my Spaghetti with Roasted Tomatoes and Olives.
This recipe is super easy and pretty versatile. It can easily be made vegetarian by omitting the chicken. I was inspired to create this dish using green olives to match the pattern on the Sedona dishes, but feel free to use Kalamata olives. It is a super colorful dish and looks beautiful served on the platter.
I hope you enjoy!
Spaghetti with Roasted Tomatoes and Green Olives
- 1 lb. ground chicken breast
- 1 package of cherry tomatoes, washed
- 1 6 oz can of green olives
- 1/2 medium onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon red pepper flakes
- 4 Tbs extra virgin olive oil
- 1 box of spaghetti
- 1/2 cup grated parmesan cheese
- salt & pepper to taste
- Preheat oven to 375 degrees.
- In a large bowl, add tomatoes, onions, olives, garlic, red pepper flakes and olive oil. Season with salt and pepper and toss to evenly coat in the oil. Transfer to a baking sheet and put it in oven to roast for 20 minutes. Tomatoes will start to blister and pop and the entire house will smell delicious.
- Meanwhile, cook the ground chicken, taking care to break it up into very small crumbles.
- Cook pasta according to package directions. Once cooked to al dente, reserve 2 cups of the cooking water and drain the rest.
- Add the roasted tomatoes/onion/olives to the pan with the cooked ground chicken and 1 cup of the pasta water. Break up the tomatoes and mix together to create a thin sauce. Simmer on medium for about 5 minutes.
- Add the drained spaghetti and toss it all together.
- Add the parmesan cheese (reserve a little for the top) and toss to incorporate. You may want to add a little more of the pasta water.
- Transfer to serving platter/bowl and garnish with reserved parmesan cheese.