Originally uploaded by heyclaire
The Italian Flag Pasta
Didja ever have one of those nights when you are so exhausted that the thought of conjuring up another meal seems impossible? Yeah? Me, too! So, that’s what happened last night. Too tired to even think of cooking, but hubby’s stomach was growling. I looked in the fridge and found 1/2 carton of leftover beef stock, an unopened package of pepperoni, a little bit of ground walnuts ( left-over from my recent cookie-baking frenzy) and a half-head of garlic. So, I took it all out along with a package of frozen broccoli and less than 30 minutes later ( hah! to you, Rachel Ray! ) we had a darn good meal. Here’s what I did:
Ingredients:
1 lb. thin spaghetti
1/4 lb. sliced pepperoni
1 large bag frozen broccoli
about 6 cloves garlic, sliced thin
2 or 3 TBSP. olive oil
1 or 2 cups beef stock
handful of ground walnuts, optional
Method:
Put a large pot of water on to boil. Meanwhile, heat the oil in a frying pan over medium/low flame while slicing the garlic. Add the pepperoni
(you can either leave it just in slices or turn those slices into a julienne as I did ) and cook until crisp. Add the garlic and stir. Let the garlic cook about 2 or 3 minutes and then add the broccoli and beef stock. Simmer while the spaghetti cooks.
To the large pot of boiling water, add a big pinch of salt and the spaghetti. Cook spaghetti until al dente and drain. Add to the broccoli mixture and serve with some grated cheese, if desired. Garnish with walnuts ( if you’ve got ‘em! ).
Enjoy the pretty colors of the Italian flag that this meal presents!
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