reinventing the wheel
Aug. 18th, 2013 08:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
novapsycheFor the last week, I was playing around with certain vegetables with pasta, as I am in the lean months (as far as my food budget is concerned). I didn't have cream sauce, so I just used olive oil. It was good, but it needed something. I decided to try red wine vinegar.
That was decent, but it needed something to balance out the astringency of the vinegar. I decided on cheese. When I began, I had Kasseri cheese I needed to use; later, I remembered the shredded Parmesan in the container in the refrigerator.
Finally, I felt I needed something more substantial as well as flavorful. I added tomatoes, then I switched from dried to fresh basil.
Today I sauteed in olive oil red bell peppers, onion & garlic; added tomatoes until they burst; then, I finished the dish with basil & Parmesan, served over angel hair pasta.
I recreated pasta primavera.
That was decent, but it needed something to balance out the astringency of the vinegar. I decided on cheese. When I began, I had Kasseri cheese I needed to use; later, I remembered the shredded Parmesan in the container in the refrigerator.
Finally, I felt I needed something more substantial as well as flavorful. I added tomatoes, then I switched from dried to fresh basil.
Today I sauteed in olive oil red bell peppers, onion & garlic; added tomatoes until they burst; then, I finished the dish with basil & Parmesan, served over angel hair pasta.
I recreated pasta primavera.