Being it is Tuesday and the second down and 70 yards to go kind of day, here’s a recipe from our house. It is a weeknight recipe.
Here’s what you need. Here is your shopping list. All this cost me about $13 total in Florida. Please make it just like I say OR IT WILL NOT COME OUT GOOD.
I AM GOING TO SHOUT BECAUSE WHEN YOU ARE COOKING ITALIAN, YOU SHOUT. haha
SHOPPING LIST: (*CUT AND PASTE THIS).
ANGEL HAIR PASTA OR BUTTERFLY WINGED PASTA. Don’t use anything else.
OLIVE OIL. I GET THE STORE BRAND EXTRA VIRGIN OLIVE OIL FOR 4.50. WE DO NOT USE BUTTER IN OUR HOUSE.
CAN OF ASPARAGUS TALL GREEN GIANT CAN.
CAN OF LARGE BLACK OLIVES.
GO TO THE DELI AT YOUR LOCAL SUPERMARKET. Ask FOR THE Proscuitto or Italian bacon. ASK THEM IN THE DELI TO SLICE IT THIN THIN THIN. GET A QUARTER POUND OF IT. GET A HALF POUND FOR A BIG FAMILY. SINGLE PEOPLE GET FOUR TO FIVE SLICES. Total cost = about $5.00 in Florida.
ONE LARGE SPANISH WHITE ONION. You are only going to need to chop a half a large one. Save the rest for omelette the next day.
One can of crushed tomatoes. WE EAT $2.00 ORGANIC STORE BRAND.
Garlic salt or jar of garlic chopped in water, found in produce section. The jar is ready to go.
Here’s how to do this:
1.Put a large large electric fry pan on stove. I use a Cuisinart WOK FRY PAN THAT IS VERY LARGE. iT COST ME ABOUT $30 ON Amazon. 2. Put about a tablespoon of olive oil in the pan. 3. Cut half that onion up into semi tiny pieces before you do this. 4. Put into a semi hot pan with the cut up prosuitto, cut up like bacon strips beforehand also. Put it all in together. Stir and stir some more until the onions brown. Put the stovetop on level 4. Keep watching it and turning it. 5. COVER THIS HALFWAY. Let the onions steam and brown. Do not walk away. 6. By now you should have the water on for the pasta. Put a quarter cup of the olive oil in a water filled pasta pot with the colander in it. I have one of those colander pasta pots, also from Chef Secret. I paid. about $30 for that also from Target. It has a strainer that fits into the large pot. I wouldn’t use anything else.
7. OPen the can of asparagus and drain the water out of it over the sink. Chop that in half.
(*I was also going to add artichoke hearts as well. This is a grownup recipe but this is what I grew up on when I was young. ) You can also add fresh spinach at the end.
8. Open up the can of black olives and drain that as well. Chop the whole can .
8B. OPEN UP THE CAN OF CHOPPED TOMATOES ORGANIC IS WHAT I USE.
9 By now your pasta should be done. Turn the water off. Do NOT OVERCOOK. IT SHOULD BE AL DENTE AND NOT SOGGY.
10. OPEN THE COVER OF THE FRY PAN THAT IS STILL ON LEVEL 4 ON THE STOVE TOP.
11. Your onions should be brown and your Italian bacon prosuitto should be curled.
VOLIA. PUT EVERYTHING IN THERE: THE OLIVES, THE TOMATOES, THE ASPARAGUS, MAYBE THE BABY FRESH SPINACH (*$3.00 A BAG), and the DRAINED COOKED pasta. Again: put everything in there with the onions and the Italian bacon. SUPER STIR.
Enjoy! Oh, add fresh chopped 1/8th cup of slice of low fat skim milk mozzarella cheese. Do not add any more or it will be mush.
Again, enjoy. We eat this in pasta bowls either in our office, working at night until 9:30 pm or listening to the radio when we are not busy. Our office is at home in our house.
Questions? Twitter me at @stark61555 to tell me how your weeknight meal went. Please follow it like I said. Make sure there is no fat in the prosciutto. You only need a 1/4 pound for two to three people. HAVE THEM SLICE IS ULTRA THIN.
Ps. SUMMER MELON FOR DESSERT WITH NO NO TOPPING AND NO SUGAR. MY HUB IS A DIABETIC.