People who love to eat are always the best people.
– Julia Child, American chef, author, television personality (1912-2004)
At this point, I would call myself a creative genius whenever it comes to making pasta dishes from the things I have in my kitchen. I believe that you can always make a great dish using what you have in your pantry and fridge, so you can not only save money, but use the perishables before they expire. I just thought I’d share it with you, though this time, it’s a dish catered for two!
- 2~3 servings of farfalle pasta, depending on how hungry you and your guest are
- 1 hamburger patty, or 1/8 of a pack of ground beef (85% lean, 15% fat)
- ½ cup of diced onions, white or red
- 2 diced tomatoes, with seeds and skin
- 3 cloves of garlic, minced
- cooking oil (e.g. vegetable, sunflower, etc. but not olive)
- Italian seasoning
- Dried basil leaves
- Garlic powder
- Garlic & parsley salt
- Parmesan cheese, or 3 Italian cheese blend, depending on your preference
Cook the farfalle in a pot according to the instructions on the back of the box. This should take about 11 minutes, though it can be cooked for longer if you like soft pasta.
While the pasta’s cooking, heat and oil a pan, and cook the ground beef, with the pan covered on medium high heat, until it’s ¾ of the way done. If you have a patty, then break it apart into more manageable pieces; if not, just cook it all the way through. Regardless, sprinkle a generous amount of garlic powder onto the beef and mix.
Once cooked, add in the garlic, tomatoes, and onions into a pan and mix. Bring it to a simmer, to decrease the liquidity of the sauce.
Mix the pasta in with the sauce, adding the various seasonings (i.e. Italian, basil leaves, garlic powder), as you see fit. If it’s still lacking, throw in a little garlic & parsley sauce, though this isn’t necessary.
Plate and sprinkle the cheese on top. Enjoy!
Food Porn Gallery
the girl who makes her own ~edible~ pasta sauce