Pasta With Vegetables
Slim pickings for dinner, y'all. But we had an unopened bag of fettuccine noodles so what to do? I also had a few cherry tomatoes left and scavenged the fridge for other vegetables. I came up with green olives, capers, some slices of bell peppers, and garlic. I figured a little olive oil, a hot frying pan, and the noodles tossed with fresh veggies might do.
|All the veggies left in the kitchen. Never heat up ketchup and call it spaghetti sauce.|
|Boiling noodles. Exciting stuff.|
Now, you're probably thinking, what the hell is ketchup and Worcestershire sauce doing in that picture with the veggies? I had researched making spaghetti sauce out of ketchup because we didn't have sauce. Or you know, money. I did throw ketchup, Worcestershire sauce, garlic, and a bunch of Italian herbs into a little cooking pot because it was worth a try. Right?
Wrong. That shit was awful. You would think ketchup and spaghetti sauce would be really damned close but the vinegary taste of the ketchup kills any actual taste reflection of a good noodle sauce. I kinda knew this going in, after reading this article, but I was like, "Eh. How bad can it be?"
Very bad, people.
Okay. Moving on. I boiled the noodles, heated up the olive oil, tossed in the veggies and then the noodles and sautéed the crap out of it. Despite liberal garlic and pinches of oregano, basil, and rosemary, (and salt and pepper) the taste was bland. I threw some cilantro onto it all after I plated it. I was hangry, and honestly, I didn't mind the "bland," because overall, it turned out to be a hearty dish and very filling.
|Looks good. Tastes okay.|