Monday, October 6, 2008


Semi because i sort of made it up as I went. It's a fall-time sort of pasta made of all the random bits we had laying around before we went grocery shopping. So without further ado:

Start with onions.
I had one left, a yellow from a batch that was remarkably hot and oniony, so, knowing that I'd be making most of it from olives, I decided to caramelize the onions, and did so in olive oil over medium heat while I chopped up the rest. If I'd had fresh garlic, it would have gone in here, too.

About a cup of mixed olives, seeded and chopped.
I don't use canned olives any more-- I mean, if even Winn-Dixie has an olive bar, why not get real olives? These were a mix of Garlic-Stuffed and Lemon-Stuffed green olives and oil-cured Kalamatas. Minced them up real small and dropped them in as soon as the onions were sweet and browning.

Sliced mushrooms and white beans.
I used about five or six good button mushrooms, and tossed them in with a drained can of cannellini beans.

Salt, just a little. Pepper, alot. Oregano, Basil, Rosemary, Thyme, Parsley, Garlic Powder, all dried. Fresh Sage and Basil from the garden (mostly sage, the basil's almost done, but the sage is going crazy now that it's cooler and dryer).

I used a can of Basil, Oregano and Garlic chopped tomatoes, half-drained because I didn't want it soupy. I think I might use the fire-roasted ones next time, if we have them. With fresh ones, it'd be more spring-ish.

Basically, just to let all the dried herbs soften up and to bring all the flavors together, as well as to cook it down a bit.

Our last nub of parmesan, about a half ounce or an ounce, grated and mixed in right at the end.

Dropped on top of some whole-wheat spinach pasta.

Fed all five of us, though there were no seconds and the portions weren't huge; I was expecting three or four to be home. Ah well.


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