Tuesday, February 15, 2011

A Slightly Atypical Blog Post

So. I've been a horrible horrible blogger and dreadfully neglectful and all that. I've just had nothing I wanted to say that couldn't be fit into 140 characters for a while.

And now, I would like to break my established pattern, and share with you, not deep thoughts on knitting or learning experiences or even amusing vignettes of my life at college or home, but rather a recipe. It's from this book, although since I don't have it here with me it's more inspiration than word for word.

It's called Pasta alla Crudiaola (I make no guarantees as to spelling; I know German, not Italian), and it is so. good.

Recipe-ish Start by cooking about 8oz of pasta to your preferred doneness. Pot, salted water, stove, bring to boil--right. I have every confidence in your abilities. Now, about the time you add the pasta to the water, heat some olive oil in a skillet and add a 14oz can of diced tomatoes. At the same time, throw a few spoonfuls of garlic (I think the original recipe calls for 6 cloves--you can really use a LOT) and some more olive oil into a bowl. At this point the tomatoes have been cooking for, what, one and a half two minutes. Add them to the bowl with the garlic. When the pasta is cooked to a suitable doneness, drain, rinse if you want but there's no obligation, and add it to the bowl too. (You need a pretty big bowl for this.) Then add some crushed red pepper flakes, stir it up, serve and devour.

This is an incredibly easy recipe, but you can easily make it as intensive as you want. You could peel and chop your own tomatoes, mince your own garlic (I use the jarred minced garlic), you could even make your own pasta if you wanted! It also lends itself well to gluten-free cooking--it works just as well with rice or quinoa pasta as with regular wheat pasta. You can easily double it (just use 16oz of pasta, a 28oz can of diced tomatoes, and more garlic), or add protein like ham or shrimp to the tomato mixture to make it a more filling meal (just cook your protein of choice in the oil before adding the tomatoes--make sure that shrimp or what have you is fully cooked or heated through or whatever your goal is *before* adding the tomatoes, though, because you don't cook the sauce for any time at all after that).

......This is making me hungry. ::wanders off to eat dinner::

::wanders back to click Publish::

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