2 small leeks (garden; free)
2 cloves garlic (garden; free)
1 mild chile (garden; free)
sea salt and cracked black pepper
Cook pasta until al dente. Coat with basil pesto, add salt to taste, and set aside.
Meanwhile, cut tomatoes into chunks and saute with leeks, garlic, and the chopped, de-seeded chile. When the tomatoes have cooked down, but are not mush (about 10 minutes), strain the juice off and top the pasta. Add about 2 oz. of mizithra cheese and serve.
Makes 4 large servings. It refrigerates and reheats well, so if you have a small family or live alone, you can easily make dinner and then package up the leftovers for lunch at the office or dinner the next day.
Fast: I made this twice over a single weekend, so enamoured of it were we. It takes about 30 minutes total of active cooking.
Cheap: I spent $2.16 making this meal, which was $0.54 per serving for a really gourmet taste. Note: The reason I count garden veggies as "free" is that I count the seed order and the plant purchase each year as part of the grocery budget. In a sense, the garden then converts to a living pantry. Yes, I know that it is theoretically possible to put a price on each tomato, but it becomes a moving target when every tomato you bring in lowers the cost-per-tomato that much more. So, I more or less treat the garden veg as equivalent to sea salt or olive oil; it is something I just pay to keep around.
Good: Try this with your favorite gourmet cheese. A strongly-flavored cheese like Mizithra doesn't require a lot to pack a punch, so you will be enjoying this yummy meal all the way to the bank!