Monday, August 19, 2013

Veggie Pasta

I do my very best to keep this blog as honest as possible. I try to share failures, as well as successes, and all things in between. I don't suggest you make my failures, but I think it's important to show that massive, ridiculous catastrophes happen to everyone. Need convincing? See the melted caramel episode of April 2013 here.

Anyways, this recipe falls somewhere in the middle. The final product was delicious and I think it would have been amazing if we hadn't made a huge rookie mistake. I'm really not sure how it happened. Basically, we found a recipe that we liked from Chef John and then adapted it to fit our needs and wants. However, I guess something got lost in translation when we added the entire box of cooked pasta, rather than just a few cups. Oops. Using some tomato paste, water, additional garlic, and green bell pepper we managed to triage the situation and the final result was quite good. So here is your cooking lesson for the day. You don't always need to give up on a dish. Sometimes, it just requires a little creativity, extra ingredients, and sense of humor and everything will work out fine!

Oh, I should also say, we used the fresh tomato sauce I talked about last week for this meal. It worked great! But you could also use jarred sauce, or even just tomato paste brought back to life with some water and herbs.






Too much pasta. Wah wah.

After some triage!

We saved it, yay!

Veggie Pasta
recipe adapted from here
2 generous cups dry pasta (something small, we used elbows)
1 large zucchini, sliced (or two small or medium)
2 bell peppers, diced (the original recipe called for a mixtures of hot and sweet, we just used sweet)
2 tbsp olive oil
1/2 cup green onion
1 anchovy filet (we omitted this ingredient since our sauce had anchovies in it)
3 garlic cloves, minced
salt and pepper to taste
2 cups prepared tomato sauce (use a pinch of sugar if sauce needs it)
grated Parmigiano-Reggiano
Note: If you are foolish like me and dump the whole box of pasta into your pan, make sure you up the sauce amount and the vegetables!

1. Chop all of your veggies. Make sure the pieces are roughly the same size. Meanwhile, get your pasta water going and boil your pasta.

2. Heat up the olive oil and cook down the anchovy if you are using it. Add the garlic and cook for about a minute. Add the rest of the vegetables and cook until tender. Probably about ten minutes.

3. Add you sauce and warm it up. Simmer for a minute or two.

4. Add your pasta. Try not to screw it up. If you do, get some tomato pasta and whisk water into it. Add to the pot and heat up. Re-evaluate.

5. Top with parmesan and parsley if you'd like. Enjoy!

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