Easter is not that far away! OK yeah I know, its only mid march, but Easter eggs are everywhere. its brilliant. and a little bit annoying. I cant help but buy them. Like this afternoon while I was making the titular pasta, a packet just happened to be conveniently open on the kitchen counter (hey, don't judge me!)...
Seriously how are you supposed to resist these? The bright happy colours practically scream "Eat Me I'm YUMMY." and I did. ohhh yes indeedy. Anyhoo getting back to the pasta. Step numero uno: dice up some zucchini (best veggie name or what?) and some eggplant and stick them in a wok with some olive oil, some salt and some garlic. Wait til the eggplant gets soft and the zucchini is a light brown..
Like that, see? Yummy. Feel free to randomly pick at it (NOT with your fingers, DAD) while you do the rest. Next up: capsicum. Again with the dicing. Put it in the same wok you had the zucchini/eggplant in. Don't add extra oil. Then you just wait 'til it gets a bit charred.
See the little black charred bits? They taste the best. After this, chop up some semi dried tomatoes...
...and some Kalamata olives....
...and then pop them in the wok just to let them heat up a bit. They don't really need to get cooked cos the baking later will take care of 'em yummaliciously. Oh and in the space of all that dicing, slicing, simmering, charring and sneakily eating, I also managed to do some damage to the chocolate eggs. *shame*
And those are just the wrappers I didn't put in the bin. sigh. back on topic: put all the veggies together in a nice big bowl, and toss them a bit til they're nice and evenly mixed...like...so...
Yum. yum yum yum yum. And its pretty too. Functional AND good looking. Such a rare find.THEN you just leave that sitting around (possibly hide it somewhere away from fathers who wander in and out, with forks poised at the ready to steal it away). Measure out your pasta. I like using the scales. even though the pasta has measurements on the bag. I like scales! again: don't judge. Spiral pasta, Penne, whatever floats your boat works here. Except the long stringy kind. And stuffed kinds. They're out, sorry.
Then you stick it in a pasta cooker drainer thing....
And put it into a big pot filled with water. And salt. don't forget to salt your water. Check it out - its all clouuudyyy. but not because I don't have good filtration.
Then you wait til the pasta is just tender, and take it out, stick it in a wok, add some creamy tomato sauce (you could make some I suppose but then this wouldn't be "the worlds easiest" anything), stir it all up and add the veggies.
No comments:
Post a Comment