There are days when I follow recipes (95% of the time) and then there are days where I invent a dish. Usually inventing a dish comes out of desperation that I have no groceries but must eat. This was the case last night.
I threw together a pasta dish that turned surprisingly tastey. No lies here, if it turned out horrible, I would have thrown it in the trash and felt shamed that yet another dinner went wrong. I am not bringing up last week’s Indian disappointment because you didn’t know about it and there isn’t any more to say.
Recently I ran out of olive oil, so my best alternative to cook my onions, red pepper, garlic and tomatoes was coconut oil. These ingredients were leftovers on their last leg in my kitchen, yet they worked great together. Add in pasta and a bit of parmesan and fresh urban basil at the end, and you have a lovely dinner!
Cook pasta accordingly while you make the rest of the dish. Heat coconut oil on medium heat. Add red onion and garlic and sauté for 4-5 minutes. Once cooked, add red pepper and lower heat to medium-low. Slowly cook for 5-7 minutes and then add tomatoes. Simmer on low until tomatoes soften and wrinkle. Add the basil in at the every end. Once the pasta is cooked through, toss with coconut tomato mixture. Mix in parmesan and serve warm!
Thanks Cookey Katey. Your welcome bloggers!