We all have those days when we realise that all those reserves we had stowed away in various places – the fridge, the cupboard are well..not there and you are hungry and it’s too late to step out.
Panic not! There are ALWAYS a few things here and there which can be thrown in to make something superb! I made some very tasty and quick pasta yesterday and it was such a satisfying experience I cannot tell you how pleased I was with the outcome. Please feel free to throw in stuff that you have, that needs using up. Waste not want not I say!
Ok so here goes.
- Pasta – whichever type you have left enough for 2 people – used tagliatelle and generally 2 rolls are good for one very hungry adult 🙂
- Sea salt (basically just regular salt)
- olive oil or regular vegetable oil 1 tbsp
- Tomato puree/ 1 large tomato sliced and diced fine (I scraped off some leftover tomato puree in a can that was at the very back of my fridge – just in time !
- Chilli flakes as per taste)
- Chorizo – again I have a small portion lying around and it packs a punch in the taste department!
- Spring onion finely chopped, I had a small bit left over from a bunch and it tasted awesome with the chorizo
- Dried herb mixture – 2 tsp (or use fresh herbs off your kitchen plants – my dried herb mixture is a bit of left over artisan mix from one of the many food fairs I go to 🙂 it has garlic,parsley,chilli,sun dried tomatoes,salt and basil)
- 2 – 3 cloves garlic sliced very fine and deep fried to give a superbly crunchy deep taste
- Some cheddar cheese, I had 2 different packs tied with a rubberband and lying quietly in a small corner of my fridge door – ha! perfect find for pasta I say!
- Boil the pasta in a saucepan with a sprinkling of sea salt and drizzle some olive oil as it nears the point when it’s cooked completely, this will ensure it does not get sticky and stodgy.
- As soon as the pasta is on the boil, in another saucepan,heat 1tsp olive oil or sunflower oil and fry the garlic until it is crisp, to get them to crisp slice them superfine,as much as you can manage to without slicing off your fingers;)
- Then throw in the chorizo slices and as they cook they release a lot of oil and it really can add a lot of flavour and you don’t want to waste that so quickly chuck in the chopped spring onion and the tomato puree,stir and cook this mixture for about 2 minutes on a very low flame.
- Drain off the excess water from the pasta ensuring there is just a little bit to allow the pasta to remain smooth.
- Turn off the heat at this point and mix well.Then add some chilli flakes and the cheese – as much as you have or as much as your waistline and conscience allows 😉
- The heat trapped inside the pasta and the sauce will melt the cheese and it just disappears into the pasta giving it that perfectly cheesy not over-the-top taste,which is ex-actly what you want folks!The yummy deliciousness that this pasta is makes me want to dive right into the plate and its smoky garlicy flavour with just the right amount of chilli and chorizo which is my absolute personal favourite for pasta dishes,what more could one ask for!?! 🙂
- I wish I had some smoked ham,fresh basil and some more chorizo – but hey this was so good I am going to make it again and again!
- I hope you do too and if you do drop me a line here in the comments, I love reading what you have to say!I am most looking forward to those comments where you were in a similar situation and used the ”nothing” from your fridge and made pasta as delicious as mine – just use your imagination!
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- I am entering this recipe into the ”No Waste Food Challenge” for Jan ’14,hosted by the lovely Elizabeth who blogs at Elizabeth’s Kitchen Diary and has taken on the baton to host this challenge from Kate over at Turquoise Lemons who initiated this very challenge,couldn’t think of a post more apt for this I say ! If you too would like to link up but find the details on Elizabeths blog. Find the whole round up here
- I am entering this frugal recipe for Credit Crunch Much hosted by Helen of Fuss Free Flavours and Camilla of FabFood4all and for Feb’14 hosted by Angela of My Golden Pear. Making use of ingredients which I wouldn’t have otherwise used together and finding things lurking in my fridge which have been salvaged and not chucked into a food bin a few days later, I think this recipe definitely fits the bill for this challenge.