Tonight was National Night Out. After karate, the little gourmand begged me to go to the park for the festivities. It was a great time; saw lots of kids and parents we know, Vivi had a hot dog and there was a Baskin Robbins cart...all gratis, btw! Then, as I spent some time chatting with friends, it dawned on me that the park had the splash pad turned on. And, since I have an amphibious child, I realized, yep she's all wet by now. Sure enough, fully clothed and wet to the core. It was then that we took our leave.
So, by the time we got home it was piano practice time, shower time, get ready for bed time. As all that was going on, I decided to whip up something for myself since on my first day back to "real food" I passed on the free hot dogs. I turned to what I had hanging around in the kitchen and made a easy, fast and pretty darn tasty pasta.
I had some cute little orange cherry tomatoes that Vivi picked out at the Farmers Market the other day.
I also had some "chicken tips" left over from Zorba's. I use quotation marks because we all know there really isn't any such thing as a chicken "tip." It's merely bite sized pieces of chicken. But, being from Zorba's, they were nicely marinated Greek chicken pieces and packed with some fla-vah. Here's what I did:
1. Mince some garlic (how ever much is right for you)
2. Grate some parm or romano (again, your amount)
3. Halve about 2 oz. of cherry tomatoes
4. Chop up some parsley
5. Cook about 4oz of spaghetti
So, then heat some olive oil and the tomatoes. Cook until they start letting off some of their juices.
Add the garlic (and in my case, leftover chicken). Toss around over medium heat. Meanwhile, drain your pasta, saving some pasta water. Add the spaghetti to the saute pan and add some pasta water and shake it all around to emulsify the water and olive oil. Adorn with parsley and cheese and mangia!
So incredibly easy and it was delicious. The cherry tomatoes that I used were orange and very naturally sweet. Red ones or grape tomatoes may change the flavor slightly but I can't think it would be a bad thing!
As an aside: I stopped by the Chef'Store today because I was out of olive oil. Right now, Bi-Lo has 16oz Pompeian Olive Oil at $8.99. That's roughly 1/2 liter for $8.99. At the Chef'Store, I bought 3 liters for $18.58. Let's break this down: 3L of Pompeian would be $53.94. Uhhhhh, I think I got the better deal. non è questo?
So, by the time we got home it was piano practice time, shower time, get ready for bed time. As all that was going on, I decided to whip up something for myself since on my first day back to "real food" I passed on the free hot dogs. I turned to what I had hanging around in the kitchen and made a easy, fast and pretty darn tasty pasta.
I had some cute little orange cherry tomatoes that Vivi picked out at the Farmers Market the other day.
I also had some "chicken tips" left over from Zorba's. I use quotation marks because we all know there really isn't any such thing as a chicken "tip." It's merely bite sized pieces of chicken. But, being from Zorba's, they were nicely marinated Greek chicken pieces and packed with some fla-vah. Here's what I did:
1. Mince some garlic (how ever much is right for you)
2. Grate some parm or romano (again, your amount)
3. Halve about 2 oz. of cherry tomatoes
4. Chop up some parsley
5. Cook about 4oz of spaghetti
So, then heat some olive oil and the tomatoes. Cook until they start letting off some of their juices.
 |
| This picture cracks me up...looks like eggs...no pun intended! |
Add the garlic (and in my case, leftover chicken). Toss around over medium heat. Meanwhile, drain your pasta, saving some pasta water. Add the spaghetti to the saute pan and add some pasta water and shake it all around to emulsify the water and olive oil. Adorn with parsley and cheese and mangia!
So incredibly easy and it was delicious. The cherry tomatoes that I used were orange and very naturally sweet. Red ones or grape tomatoes may change the flavor slightly but I can't think it would be a bad thing!
As an aside: I stopped by the Chef'Store today because I was out of olive oil. Right now, Bi-Lo has 16oz Pompeian Olive Oil at $8.99. That's roughly 1/2 liter for $8.99. At the Chef'Store, I bought 3 liters for $18.58. Let's break this down: 3L of Pompeian would be $53.94. Uhhhhh, I think I got the better deal. non è questo?
No comments:
Post a Comment