Foods: Kitchen Sink Pasta
The cat was away in town today so this mouse thought she would take advantage of his absence and make herself some Pasta that she doesn’t get to indulge in very often. (I am not really a mouse actually and if I was I am a mouse that roars, so no worries on that front!)
I took a boo in the refrigerator and decided to make myself a dish that used up some of the bits and bobs that I had hanging in there . . . some spinach, a few TBS of sun-dried tomato pesto, a handful of button mushrooms, some leftover seasoned tinned chopped tomatoes and a rather tired looking banana shallot in the vegetable drawer.
This is the type of cooking that I really like to do most of all . . . being inventive with what I have on hand. When I first moved over here to the UK there used to be a show on every afternoon at about 4 pm called Ready Steady Cook.
There would be two guests and two celebrity chef’s, a moderator/presenter and a studio audience. Each of the guests would give their chef a bag filled with a few ingredients and the chef would then have to live up to the challenge of creating as many tasty dishes as they could with these ingredients in 20 minutes of cooking time.
Oh how I loved that show. I was always so amazed at what the chef’s came up with and in such a short time. Truth be told, they probably had somewhat of an inkling ahead of time what was going to be in the bag . . . but it made for interesting viewing at any rate!
Anyways, that is what I like to do here at home. Take what I have and then try to create something tasty out of it. I also like it to look good. Sometimes I am successful, and sometimes I am not.
Today I think I was. I loved all of the colours and flavours of this dish. It was simple and yet it tasted divine . . . and I got to indulge in a a tasty rare treat of pasta. I called it Kitchen Sink Pasta because it has a bit of everything in it . . . all but the kitchen sink!
*Kitchen Sink Pasta*
130g (6 ounces) dry pasta (1 1/3 cup)
1 TBS olive oil
1 banana shallot, peeled and chopped
1 small clove garlic, chopped
1 handful of fresh button mushrooms, sliced
1 TBS sun dried tomato pesto
370g of chopped tomatoes with oregano and basil (a generous cup ful)
1 TBS Balsamic Vinegar
fine sea salt and freshly ground black pepper to taste
a couple handfuls of baby spinach leaves
Finely grated Parmesan Cheese to serve
Bring a pot of lightly salted water to the boil. Add your pasta and cook as per package directions. (Today I used a cup shaped pasta that would hold the sauce well.) Drain well. Rinse with hot water. Drain again and keep warm
Heat the olive oil over medium high heat. Add the shallot and cook, stirring until golden brown. Add the mushrooms and garlic, Cook until the mushrooms begin to brown, stirring occasionally. Stir in the pesto, tinned tomatoes and vinegar. Bring to the boil and cook rapidly until the sauce reduces substantially. Season to taste with salt and pepper. Stir in the spinach leaves allowing them to just wilt. Add the cooked pasta and toss together. Divide amongst two serving bowls, topping each with a grating of cheese.
Happy read Kitchen Sink Pasta recipes, and enjoy food and drink picture original here: The English Kitchen