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.
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.
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.