Pasta-y Pasta

A simple pasta dish – what could go wrong?

That’s what I thought to myself as I selected this as our dinner.

Having forgotten the actual name of the dish, I’ve re-named it Pasta-y Pasta.

Because it’s pasta.

Though ironically, not that pasta-y.

“How could pasta not be like pasta,” you query.

Don’t think about it too hard, it doesn’t make sense.

 The recipe starts with 4 cloves of garlic.

 I selected especially large cloves, because I enjoy a house full of people with garlic breath.

It’s the hostess in me.

 Chopping plays a role.

 Chopping is to cooking what stirring is to baking.

I should submit that to the SAT committee, though I’ve heard rumors they no longer use analogies.

Analogies were my favorite part of the SATs.

Let us all have a moment of silence, for analogies.

 Ground oregano.

 1 tsp, specifically.

Later I’m going to throw out all these amounts, desperately adding more of anything I can grasp, so no need to memorize them now.

 1/4 cup of tomato paste.

 Again – these amounts have very little meaning.

 Salt.

 I don’t remember how much salt.

Maybe a teaspoon?

Listen to what the salt tells you, then add more. (Never trust the salt.) 

 Boil a pot of water, and cook some whole wheat pasta for 2 minutes  less than normal.

 Put the pasta aside, remembering to save 2 cups of the water before draining.

It is inevitable that you will both spill and burn yourself while saving said water. At least if you’re me it is.

 Olive oil and garlic need some time together, to get acquainted before all the other food arrives.

 Give them their privacy.

But only for 4 minutes.

 Remember the pasta water?

 If not, refer to sudden fear of pots and burns on hands.

 Don’t get too excited about the pasta water yet – first mix in the tomato paste.

 

 Now you can release the water – let it flow and be free.

 

 Freedom doesn’t come without a price.

 In the case of tomato paste and pasta water, that price is a mess.

I’ve spared you the floor visual.

 Add the pasta and mix together.

 Then ponder.

This just doesn’t have any “oomph” – and trust me, you need some “oomph.”

Put in some more tomato paste – a good rule for the amount is how much comes out of the can when wildly scraped with a spoon.

Pour in some olive oil and shake some oregano. 

 

 Cheese – as always – can only help.

 

 Mix together wildly, attempting to infuse flavor through sheer force of will.

 

Success.

 

 

 Add more heaping piles of cheese, and it’ll be delicious.

This post was brought to you by the Association for Heaping Piles of Cheese.

Cheese-obsessed,

Megan

Pasta-y Pasta