Hangry-Five-Minute Pasta Sauce

I worked late yesterday. Which means by the time I left the office, I had missed yoga and was already deep into one of my scary “hangry” moods.

Actually, most of my bad moods are food-related (o_O”). When I was a little girl, if I was ever in a bad mood—which was often— my mom would ask, “Are you hungry?” This of course would make me even more mad and elicit a big, fat “NO!” reply from me—even if I she was right. (^_^#)

Anyway, lucky for me, I have all that home-made ravioli sitting in the freezer. And they take zip time to cook. So the only thing left to make then was a sauce and a salad to go with it.

The sauce I ended up making is one I saw Jamie Oliver make on his TV show Jamie at Home. It’s fast, requires minimal ingredients and still looks and taste better than anything store-bought.

Though this is a no-cook sauce, the acidity of the vinegar acts to break down the tomatoes and form a sauce; the addition of olives and olive oil at the same time balance the sharpness of the vinegar and tomatoes, giving the sauce a round, warm flavor.

Really yummy. And seriously good for all your hangry—and non-hangry—moments.

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Hangry-Five-Minute Pasta Sauce (adapted from a recipe in Jamie Oliver’s The Return of the Naked Chef)

Serves 2.

INGREDIENTS

1 medium tomato, seeds scraped out and flesh roughly chopped (Too lazy—didn’t do this.)

1/2 clove fresh garlic, very finely minced

8-10 kalamata olives, stones removed and flesh roughly chopped; plus 1 tbsp olive “juice”

1 tsp dried basil (fresh is always better—if you have it)

1/4 cup balsamic vinegar

1-2 tbsp extra virgin olive oil

a squeeze of fresh lemon or a little grated lemon zest

salt and pepper to taste

INSTRUCTIONS

  1. Combine all ingredients. Set aside, allowing flavors to combine and “marry”.
  2. Boil and cook your pasta. (I used my made-from-scratch ricotta-asiago ravioli, which took all of 3 minutes to cook.)
  3. Once pasta is cooked, turn off the stove and drain out the water from the pan. In the same warm pan, pour the sauce over the pasta. Toss until pasta is just coated.
  4. Plate and top with grated asiago or parmesan.
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