Pasta in the Cupboard

Roasted Bell Pepper and Tomato Pasta

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Sometimes I can be slightly OCD but really I just like things to be well organized even if those things aren’t mine. So here’s the story, one day I’m at my mom’s house and I get there really early, so early that the only person awake is my dad who’s mowing the grass. So in order to keep myself occupied I decided to clean out the kitchen cupboards. I went a little crazy pulling everything out throwing away the expired stuff, cleaning the shelves, organizing the cans, straightening boxes of crackers, lining up bags of rice and sorting through pounds of pasta.

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My mom came out in her morning robe looking for some coffee to find me in the middle of all this. Needless to say she was a little surprised. But we decided to make dinner using only the stuff I found in the cupboards. What we came up with was well worth keeping around.

Ingredients:

¾ lb of spaghetti

2 pints of cherry tomatoes

one 16oz can of artichoke hearts, cut bit size

one 15oz jar of roasted bell peppers plus oil, cut bit size

2 garlic cloves, minced

1 medium size shallot, chopped

¼ cup olive oil plus 2 tablespoons

2 tablespoons butter

½ cup dry white wine, use a Sauvignon Blanc or a Pinot Grigio

½ teaspoon red chili flakes

Salt and Pepper to taste

Instructions:

Start by roasting your cherry tomatoes. Preheat your oven to 300º then simply toss your tomatoes with 2 tablespoon of olive oil, salt and pepper and place them in the oven for 2 hours. Yes, this part takes some time but the tomatoes will be sweet and bursting with flavor so it’s well worth the wait.

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Once your tomatoes are done take them out and set them aside. Now take a big sauce pan, one big enough to fit the sauce and pasta, place it on the stove over a medium low heat and add ¼ cup of olive oil, butter and shallots. Cook till the shallots are soft then add the garlic, peppers and their oil, artichokes, roasted tomatoes, red chili flakes and white wine. Taste to see if it needs more salt or pepper.

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Let all this simmer away while you cook your spaghetti.

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Once your pasta is just al dente use tongs to move all the pasta to the sauce give this a big toss if it seems a little dry add some pasta water. Serve this hot in a big bowl with a piece of crusty baguette and wine of course.

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What’s in your cupboards? Test your cooking skills by make something using only the stuff you find in your own kitchen 🙂

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