Thursday, April 22, 2010
Tomato Sauce, Garlic, Artilicious Pasta
After a very long day at the mill, I mean high school (I just
read dad's blog. Confusion.),
where one student would not just LEAVE ALREADY! IT'S 6 FREAKING O'CLOCK AND I'M HORMONAL AND STARVING TO DEATH-IT SHOULDN'T TAKE YOU 3 HOURS AFTER SCHOOL TO FINISH THIS PROJECT!!!!!! (Rips paper to shreds and jams some in mouth)...
...where was I?
Ok, so I'm really hungry and getting ready to jab a clay tool through my eye, when I finally left the kid in my classroom, which is totally illegal, and drove home to some leftover pasta from last night. It was good last night, but it. was. so. great this night.
I don't know how or why, but it made me roll around on the floor with joy afterward, canceling out any trauma inflicted during the course of the workday.
I was so inspired by this pasta muse that I needed to share it with my family. So here is how I did it, to the best of my memory:
Barely any onion, mostly to remind me of Hank
Olive oil in a pan
Get that going on low-ish heat.
Crack open a can of tomato sauce. Just straight up, not Prego or anything
Crack open some artichoke hearts. Sniff them if they've been sitting in the fridge for a while from that last artichoke binge. Taste a sliver. Determine they will not poison you.
Crack open a little bit (1/4 cup?) of chicken broth, in whatever form you happen to have.
(I have some Goya brand that is mostly in Spanish. It makes producing stock very mysterious and adventurous.)
Get all those in the pan and let them cook one way or another till they're getting warm.
Cooking. Cooking. Cooking. This represents maybe 8 minutes. Cooking. Cooking. Cooking.
Crack open a little cream. Not the sour kind. Turn the volume down on that pan, and put a little cream in until it looks like the color you've had in mind for a dish so yummy.
Ummmm... (I'm trying to remember what happened next.)
Oh yeah. Salt it until it has some taste. Season it with whatever. Thyme. Basil.
Eat it on some pasta.
This is so good, seriously. Sometimes these things are not so great, or taste a little weird, like the ingredients are too detached to really get into. But this dish, on this night, was the best.
I wonder if that kid is still in my classroom.
Signed, Anyone But Marissa