I made it home in time to make a quick spaghetti for visiting friends. The cupboards were pretty bare. When I'm low on ingredients I usually turn to pasta. Served simply with olive oil and garlic or layered in elaborate sauces, spaghetti always feels like a homemade meal.
All I found in the fridge was a handful of fresh green beans. I set a pot of water on the stove to boil while I snapped the beans planning to cook them along with the spaghetti (I added them in for the last 5 minutes of pasta cooking time). Meanwhile I reached for one of the jars of tomatoes I canned from last year's plants. and simmered a quick, flavorful, pantry ingredient sauce from red wine, olive oil, oregano, chili peppers, garlic and caned tomatoes. One of our friends is a vegan or else I might have finished the sauce with a dollop of butter. Instead I served up two versions of our hasty supper one with spaghetti, green beans, and hearty tomato sauce the other topped with zesty fresh goat cheese and grated parmesan.
Sunday, May 20, 2012
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