Feed Your Face
Sorry about not posting in the last couple of days---I have been doing mad research for a trial brief and haven't had time to mess around with this...but here's something at least semi-interesting- how to make some good pasta. This shit is what i just got done eating for dinner.
Here's what you need:
1 can of tomato paste
a handful of fresh basil
two roma tomatoes
good quality olive oil
(doesn't have to be some boutique shit but not the 5-gallon bucket stuff, if you can help it.)
handful of arugula
fresh soft cheese- camemebert is better than brie, and fresh mozzarella is better than both.
1 green pepper
salt/pepper
butter
penne pasta
---------------------------------------------------------------------
boil h2o, put pasta in h20 until 'al dente'
at the same time, slice the pepper longways (so that the pieces look like little 'l's' or bananas)
dice one of the tomatoes, slice the other into 50-cent piece chunks.
mince/slice/obliterate the basil.
wash all veggies first.
heat up saute pan on high with butter/olive oil mix--not a ton, just enought to grease the pan and give the veggies some flavor.
put the peppers in the pan first--use 1/2 pepper if cooking for one, the whole pepper if cooking for two.
cook the peppers for a short time on highest heat. they're done when they are brown on the edges.
then add the basil (mince it first) the tomato paste (use 1/2 can for 1 person, the whole can if cooking for 2) the tomatoes, and a dash more of olive oil. salt and pepper to taste.
when the tomato chunks start losing shape/breaking up, and air bubbles start forming on top of the mix you're done.
make sure the noodles are done like you want them (this usually happens before the veggies are done) then pour the veggies on top of the pasta.
Garnish with a few pieces of arugula and chunks of the cheese all over. let the cheese melt, then eat. it's good. The cheese is key here; i used camembert 'cause i didn't have mozzarella in the house---it worked out good---the texture and tast of the cheese and the cold arugula mix unexpectedly well with the warm pasta and sauce....it's kinda like when you find out that this nerdy Old Navy kid from your Civ Pro class tells you he likes Explosions In the Sky----you're suprised at first but then you figure out it's kind of cool. Also make sure to cut the pepper long rather than dicing it---the size works well with the penne. enjoy.
Here's what you need:
1 can of tomato paste
a handful of fresh basil
two roma tomatoes
good quality olive oil
(doesn't have to be some boutique shit but not the 5-gallon bucket stuff, if you can help it.)
handful of arugula
fresh soft cheese- camemebert is better than brie, and fresh mozzarella is better than both.
1 green pepper
salt/pepper
butter
penne pasta
---------------------------------------------------------------------
boil h2o, put pasta in h20 until 'al dente'
at the same time, slice the pepper longways (so that the pieces look like little 'l's' or bananas)
dice one of the tomatoes, slice the other into 50-cent piece chunks.
mince/slice/obliterate the basil.
wash all veggies first.
heat up saute pan on high with butter/olive oil mix--not a ton, just enought to grease the pan and give the veggies some flavor.
put the peppers in the pan first--use 1/2 pepper if cooking for one, the whole pepper if cooking for two.
cook the peppers for a short time on highest heat. they're done when they are brown on the edges.
then add the basil (mince it first) the tomato paste (use 1/2 can for 1 person, the whole can if cooking for 2) the tomatoes, and a dash more of olive oil. salt and pepper to taste.
when the tomato chunks start losing shape/breaking up, and air bubbles start forming on top of the mix you're done.
make sure the noodles are done like you want them (this usually happens before the veggies are done) then pour the veggies on top of the pasta.
Garnish with a few pieces of arugula and chunks of the cheese all over. let the cheese melt, then eat. it's good. The cheese is key here; i used camembert 'cause i didn't have mozzarella in the house---it worked out good---the texture and tast of the cheese and the cold arugula mix unexpectedly well with the warm pasta and sauce....it's kinda like when you find out that this nerdy Old Navy kid from your Civ Pro class tells you he likes Explosions In the Sky----you're suprised at first but then you figure out it's kind of cool. Also make sure to cut the pepper long rather than dicing it---the size works well with the penne. enjoy.
posted by struggleville staff at 9:19 PM
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