Welcome to part 3 of my ongoing recipe series. Today we're making pasta sauce with whatever veggies and things in the fridge need to be used up. This sauce smells out of this world. I encourage you to reheat your leftovers in very public places, thus torturing everyone around you with the fact that they don't have any.
First, cook up some diced onion (at least half an onion) in a bit of butter until golden. Because the zucchini takes a little bit to fry up, I added it in before the garlic. Once the zucchini is looking done-ish, add some chopped garlic if you've got it, chopped salami and the carrots.
These just happen to be the veggies I had left over from the farmer's market. As I said, any ingredients are optional, feel free to use what you've got. If you have soft things like peppers, I'd put them in at the very very end so as not to overcook them. Added note: I find all this works better when you use a cast iron saucepan to cook in, rather than aluminum.


The peppery bite of arugula really cuts through the creamy sauce, and it's the perfect combination with Parmigiano-Reggiano (I'm a total parmesan snob). If you get your timing right and ganbatte (work real hard), you can often crank this dinner out in about 20 minutes.
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