The Lazy Ass Pasta
A lazy ass. That's what I am on days that I get out of bed at past 11am to watch TV and eat a late lunch, of which I'm too bummed to even cook a decent meal. So what's a lazy ass like me to do when the tummy suddenly wants activity? Whip a wicked lazy ass pasta, that's what to do. =)
Now, though this pasta is very simple to prepare using whatever leftover you have in the fridge, it still tastes pretty decent and should I say filling. Serve with toasted bread rubbed with raw garlic and drizzled with olive oil before popping in the oven and *poof* you got a filled tank.
For this recipe I recommend using a strand-type pasta. With that I mean either spaghetti, angel hair, linguinni, fetuccini, or any other pasta that comes in strands, as opposed to bit-type pastas like fusilli or macaroni. This way you'll have a variety of textures in your plate instead of having a carb-packed salad for a meal. And even though I mentioned you can use leftovers, make sure that they are still in good condition. Remember, food is fresh, trash is spoiled.
Ingredients:
1/3 cup olive oil - now don't hesitate to use large amounts of this. It's actually good for you!
1 head of garlic, crushed or minced
1 medium white onion, diced
whatever leftover meat you have (beef, chicken, fish, shellfish, squid, the neighbor's cat)
1 cup white mushrooms, sliced to strips (optional)
1 can Molinera crushed tomatoes
1 cup white wine
2 cups (approx. two handfuls) of fresh basil leaves, dicing is optional
1 cup mint leaves, diced (optional)
black olives, sliced into rings (optional)
Grated parmesan cheese
salt and pepper to taste
Put olive oil in pan over medium heat. Olive oil should not be too hot as it tends to burn. Sautee garlic and onions until the latter becomes transparent, after which add meat and continue sauteeing until cooked. Add mushrooms, crushed tomatoes and white wine, bring to a boil uncovered then simmer with cover on for about 15-30 minutes depending on the type of meat used. Add basil leaves, mint and olives, then cover again for 5 mins. Add salt and pepper to taste. Pour over freshly cooked pasta and sprinkle grated parmesan cheese on top. Serves 4.
If you're feeling fancy, add some sundried tomatoes. The reason why I chose to add the basil leaves when it's almost done is because I love the texture of firm leaves in any meal. This dish is all pasta and meat so it's good to add another variety of texture and color, and basil actually tastes more pungent in its raw form.
Happy eating! =)
Now, though this pasta is very simple to prepare using whatever leftover you have in the fridge, it still tastes pretty decent and should I say filling. Serve with toasted bread rubbed with raw garlic and drizzled with olive oil before popping in the oven and *poof* you got a filled tank.
For this recipe I recommend using a strand-type pasta. With that I mean either spaghetti, angel hair, linguinni, fetuccini, or any other pasta that comes in strands, as opposed to bit-type pastas like fusilli or macaroni. This way you'll have a variety of textures in your plate instead of having a carb-packed salad for a meal. And even though I mentioned you can use leftovers, make sure that they are still in good condition. Remember, food is fresh, trash is spoiled.
Ingredients:
1/3 cup olive oil - now don't hesitate to use large amounts of this. It's actually good for you!
1 head of garlic, crushed or minced
1 medium white onion, diced
whatever leftover meat you have (beef, chicken, fish, shellfish, squid, the neighbor's cat)
1 cup white mushrooms, sliced to strips (optional)
1 can Molinera crushed tomatoes
1 cup white wine
2 cups (approx. two handfuls) of fresh basil leaves, dicing is optional
1 cup mint leaves, diced (optional)
black olives, sliced into rings (optional)
Grated parmesan cheese
salt and pepper to taste
Put olive oil in pan over medium heat. Olive oil should not be too hot as it tends to burn. Sautee garlic and onions until the latter becomes transparent, after which add meat and continue sauteeing until cooked. Add mushrooms, crushed tomatoes and white wine, bring to a boil uncovered then simmer with cover on for about 15-30 minutes depending on the type of meat used. Add basil leaves, mint and olives, then cover again for 5 mins. Add salt and pepper to taste. Pour over freshly cooked pasta and sprinkle grated parmesan cheese on top. Serves 4.
If you're feeling fancy, add some sundried tomatoes. The reason why I chose to add the basil leaves when it's almost done is because I love the texture of firm leaves in any meal. This dish is all pasta and meat so it's good to add another variety of texture and color, and basil actually tastes more pungent in its raw form.
Happy eating! =)
Labels: food bits
posted by Aquabitch | | Permalink 
