Disclaimer: This is not a recipe, this is a story. If your dish does not come out as nice as mine, please do not hate me!
In our household, I am the expert of “maski-paps” or invention dishes. I cook whatever ingredient is available in the fridge and in the pantry. They always come out great. At least, that’s what my boys tell me. Mind you, they haven’t learned to lie just yet. A pasta is an easy dish to whip up when you run out of ideas. Here’s how I do my No-brainer Pasta.
Look for the following in your fridge and pantry:
1) Olive oil.
2) Garlic & onions, finely chopped.
3) Tomatoes in any form. Fresh, tinned, sun or semi-dried, tomato sauce or tomato paste.
4) Red chili, chopped coarsely, remove seeds. This is optional for those who like it spicy.
5) Bunch of herb such as parsley and/or basil, finely chopped.
6) Capers will add a punch of flavour too. Thanks to a certain friend for introducing me to capers.
7) Any vegetable in your crisper. Play with combinations here, paying attention to colours. Best to use only up to two types, otherwise the dish will be too busy. Carrots and green capsicum/bell pepper go well together. You may also use pechay, cauliflower, brocolli … I don’t use cabbage though. That’s just weird.
8 ) Last night’s meat. This can be roast chicken, steak or pork chops. You may also use the minced meat inside your freezer you bought awhile ago, just in case. Deli items such as sausage, ham or spam are also perfect. In this story, I used spanish chorizo cut into bite sizes. If using tuna, add anchovies (finely chopped) for that flavour kick when sauteing the garlic and onions.
9) Pasta, in any shape or form.
Step-by-step:
– Boil the pasta according to package instructions; drain; save a bowl of the pasta water for later. I normally wash the boiled pasta under running tap water to stop it from cooking further in its own heat.
– Heat a dash of oil. Add garlic and onions, toss around the pan until soft, then add the meat.
– Add the tomato ingredients at this point and the de-seeded chili. I usually mash the fresh tomatoes using my ladle. I also set aside a handful to be added later, for its crunch and freshness.
– Add a few tablespoons of boiled pasta water, enough to make it all come together.
– Toss all the vegetables, and most of the herbs. Set aside a tablespoon of the herbs for garnishing.
– Add the pasta, remaining tomatoes, and capers.
– Salt and pepper to taste.
– Stir fry until pasta is heated through.
Don’t be shy to add more pasta water to make it more saucy. Serve in a large pasta bowl. Top with the remaining herbs and parmesan cheese. Garnish with rocket salad or any greens that you may have in your fridge.
Enjoy with a bottle of wine!
Sol Cruz says
…gutom ka na? …ehehehehe!
Margaret Rb says
i <3 capers too (with any fish fillet)
Anonymous says
Papa Gulo is a good cook. Tiya Fely and tiya Corona are good cooks. My cousin is a chef in a first class hotel in texas. I think , I have my own taste in cooking. I love your recipe, very practical and you have good taste.
Carmen Zotomayor Ong says
i made this last night with sun dried tomatoes, spinach, mushrooms, capers, parmesan cheese and leftover grilled chicken breast, it was delicious! thanks for the recipe cha!
Cha R-g says
No way! Really? Easy di ba? Glad it was great for you …
Cha R-g says
I love them mushrooms and spinach!
Carmen Zotomayor Ong says
no brainer talaga, easy as pie hahaha and the most important, my kids love it!
Cha R-g says
@G, haven’t tried capers with a fish fillet, will do soon 🙂