1/2 big sweet onion ... visalia, walla walla, spanish sweet, chopped fine
Kalamata pitted black olives ... a generous half a cup, chopped
Sun dried tomatoes ... 2 - 3 heaping tablespoons chopped with oil
Cherry tomatoes ... a cup or two sliced in half
Fresh parsley or basil chopped
Left over brie or similar stale soft cheese you have in the fridge
Cream, Half & half, milk - whatever your comfort zone
Sea Salt - Kosher salt - Black pepper - red pepper flakes ... throw in whatever speaks to you
Dregs of your wine bottles - white or red
Boil lots and lots of water for pasta
Start nicely choppin' onion, olives,tomatoes fresh parsley or basil (if you have it - non neccessary)
Add XOlive oil to large skillet until medium hotish and ...
Throw in veggies - save greens for last
Turn down to medium/low heat until softened and ready to roll 3-4min
Meanwhile salt water and throw pasta in boling water
Pour some cream (1 cupish) into limp veggies to stir it up (chicken broth for chickens)
Add whatever brie or other soft cheese is hanging around, play with low to medium heat to melt cheese and blend veggies covering for a nice sweat shop atmosphere - watch occasionally
Add whatever wine is hanging around to boost the flavour
Grind in some black pepper or red pepper flakes or both and sprinkle with course sea salt
Pasta should be ready - drain it and reserve 1/2 cup water from the cooked pasta to pour into sauce.
Add minced parsley or basil and splash of olive oil
Crumble in some Macedonian feta cheese if you have it on hand.
Stir things up ...
Done like dinner
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