Monday, July 6, 2009

Penne Arrabiatta Fusion

Here's an example of what you can do when you have very little ingredients. I found myself trying to create something out of nothing the other night. Since I had just moved into a new apartment, I hadn't quite had the time to go grocery shopping for the week. What I found in my fridge gave me this idea.

Penne pasta
Arrabiatta sauce from Trader Joe's
Baby carrots
Cayenne pepper (as needed)
Olive Oil

Cook desired amount of pasta. In the meantime, chop cilantro and julienne the carrots. Oil a pan over high heat with 2 Tbsp of olive oil. Throw the carrots into the pan. Cook until desired crunchiness. Carrots take awhile to cook and depending on how crunchy you like them, could take a bit of time. Once the carrots are cooked to your taste, throw in a handful of cilantro. Stir. Toss in desired amount of pasta. Stir. Pour in about a quarter amount of sauce to pasta. You want to put enough to give the dish a good amount of moisture, but you don't want to drown the pasta in the sauce. This dish is a variation of a penne arrabiatta that is light on sauce.

For some hotness, add cayenne pepper. Enjoy!

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