So I wasn't going to blog about this dish because it is not pretty (hence the lack of a picture), and it isn't anything special, but as I am eating the leftovers for lunch, thoroughly enjoying them and realizing that the flavors have actually gotten better after a night in the fridge, I just had to share.
This pasta is similar to my What's Left in the Fridge Frittata. I got home from work later than I would have liked, I was starving and craving something comforting, and the fridge was full of a bunch of random half-used items. The resulting dish was better than many things I have made from cookbooks! It could have used a green vegetable - I think broccoli would have worked - but all I had were peas and a hard as a rock block of edamame in the freezer and I didn't think they would work as well.
Throw It All In Pasta
Serves 2
1 teaspoon extra virgin olive oil (could omit if using a non-stick pan)
4 slices bacon, diced
3/4 red onion, sliced (digression: I love onions. I know there are some people who have very strong aversions to onions, but I don't know what I would do without them!)
1/2 of 15 oz can of Tomato Sauce with Italian herbs (I like Contadina)
Leaves from a couple sprigs of thyme
Leaves from a large sprig of oregano, chopped
4oz Mascarpone cheese (1/2 of an 8oz container)
About 1/3 of a box of pasta (I used cavatappi, because that was the only open box in the pantry)
1. Heat olive oil in large skillet over medium high heat. Add bacon and saute until crispy. Remove with a slotted spoon to paper towel lined plate.
2. Lower heat to medium and add onions to bacon drippings. Saute until caramelized.
3. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente.
4. When onions are cooked enough for your liking, add sauce, thyme and oregano. Lower heat to low or medium low. Stir until combined and sauce is heated through. Add mascarpone and stir until heated through.
5. Add drained pasta to sauce and toss to coat. Add bacon at the end.
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