Spring Break just passed and we are hoping everyone had the best Spring Break they could possibly have. For our house, five of us went to Cabo San Lucas for Spring Break to endure some beach relief from our high tides of school work and projects. In Mexico we enjoyed traditional street tacos at Taco Gus, and delicious steak and shrimp at Maro's. Spring Break flew by fast as usual, so when we arrived back home at about 7:30, we were glad to be out of the plane, but more importantly we were hungry. We get home and look into the fridge. Little did we know we cleaned out our fridge before Spring Break, so what did we do, you ask. The intuitive college students we are, we improvised. We looked at what we had and we worked with it. This recipe is a little different just because we worked with what we had. In esscence we pumped out a communal pasta meal that was able to do the trick and feed about four people.
Scavenged Items:
2 packages Spaghetti
1 large jar of crushed tomatoes
1/2 jar of pasta sauce
1 jar Kalamatta olives
Salt
Pepper
Olive Oil
2 cloves of garlic
Step 1: Bring your water to a rolling boil, add salt pepper, and olive oil to the water and insert your pasta.
Step 2: Chop your garlic, once the pasta is halfway done cooking get started on your sauce. Get a pan and pour in some olive oil and the jar of crushed tomatoes. Season with salt and pepper, and add the garlic. Cut the kalamatta olives in half and throw into the tomatoes. After that pour in your pasta sauce. Reduce the heat and let simmer.
Step 3: Strain your pasta and throw your noodles back in the pot. Make sure to keep some pasta water.
Step 4: Mix the sauce and the pasta together. Serve & eat. (If you happen to have some basil or terragon garnish with that or just add to the dish).
Even though it was simple it was a fun way to feed ourselves after a long day of travelling and dealing with customs.
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