Around the House Pasta

It’s Saturday evening, I’ve had a long day and an even longer week. I’m desperately in the need of sustenance, and last night’s dinner of potato chips won’t do; yet my motivation to make something spectacular is nearly nil. That’s when I decided on making spaghetti, one of the easiest of comfort foods. Yet, instead of popping the top of a jar of tomato waste, I threw together a quick and tasty topping for the pasta. That also happens to satisfy this month’s challenge of 5 ingredients or less.

rainbow chard, straight from my garden

Basically, the idea was to be creative with what’s available, to incorporate into the “sauce.” For me, it was a jar of roasted red peppers and rainbow chard from my garden. The best thing one can do for a pasta sauce is at the start, by making a good base (example: red or white). My personal favorite is onions and garlic in olive oil or butter.

First, cook the pasta how you normally would.
While it’s cooking, add into a heated medium-sized saute pan:
2-3 tbsp olive oil
1/2 cup onion, chopped

Cook until the onions are  tender. Salt and pepper to your liking. Then, add:
1-2 garlic cloves, thinly sliced

Cook for a minute or two and add a few pieces of
roasted red pepper, cut into bite-sized pieces.
Finally, add:
rainbow chard, chopped
Cook until it’s wilted.

After the pasta has cooked and been drained, add it into the pan, coat the noodles with the “sauce”  and cook together for a minute. Ten minutes to an easy, tasty meal. Eat your heart out Rachael Ray.


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