Thursday, February 24, 2011
I don't have any good stories or nice photos this week. My sincerest apologies; I'm running on a low tank of energy and cooking time. What I do have is a simple, straightforward dinner that you can probably make out of what's in your fridge right now. It’s the simplest of the simple. And honestly, sometimes simple is perfect.
I was surprised by this dish. In a good way. I didn't think it would be "all that" but it was (like I could get through even a tiny post without a cheesy and disgusting 90s throwback phrase *snaps fingers*). Smoky with a little bit of heat from the smoked paprika and tangy and delicious from the unorthodox "sauce." With one run through of cooking this, it is embedded in my brain and weeknight dinner repertoire for life. That's pretty stinkin' good. Wouldn't you say?
PASTA with CHICKPEAS and BLISTERED CHERRY TOMATOES
(from my -new BFF- the Epicurious App)
8 ounces of pasta, any shape (dunno what 8 ounces looks like but we used ¾ a box)
1-1 ½ containers cherry tomatoes
1 can chick peas, drained
2 cloves garlic
1 tsp. smoked paprika
½ cup halved, pitted kalamata olives
½ cup chopped fresh cilantro (optional)
Grated Parmesan for sprinkling (also optional)
Heat pasta water in a large pot, once boiling salt generously. Add pasta, cook until al dente, 8-10 minutes usually. When you drain the pasta, reserve ½ cup of the pasta cooking water and whisk that hot, salty water into your half cup of hummus. This is your sauce. Say what? I know! But it’s delicious.
Meanwhile, while your pasta cooks, in a large skillet over high heat, drizzle in about two tablespoons of olive oil. Add tomatoes and cook, until blackened in spots, shaking the skillet occasionally, about 8 minutes. Add chickpeas, garlic and paprika, crush some of the tomatoes to release juices. Add pasta to the skillet and the “sauce” toss everything together, mix in the olives and the cilantro if using. I skipped the cilantro, solely because I forgot to buy some. I didn’t feel as though anything was missing, but if you’re a cilantro fan, have at it, hoss. Season with salt and pepper and top with grated parmesan, if you’re like me and can’t eat pasta without it. Serve with salad and wine. Hearty, healthy, cheap and delicious. Can I get an amen?