Simple foods cooked with simple ingredients are the best. Now that it is becoming difficult to get some of the ingredients I need to make the recipes I would like, I am trying to make recipes that have a few ingredients that you might already have in your pantry. Most people have a basic idea of what they are going to need when they cook at home, and I’m sure plenty of you have stocked up accordingly. Life can be busy (not now of course), but dinner doesn’t have to be.
Now that we don’t go to the grocery store every day, you should keep a running list of the basics you have, and which ones you will need to pick up. For example, oils, vinegar, and condiments are the bare necessity to any pantry, big or small. What herbs do you use most? Parsley, basil, rosemary and oregano come to mind for me. Canned and bottled goods such as canned tomato, tomato paste, chicken broth, and canned beans are good choices– they keep well and can be used in many different preparations. Grains and vegetables are basic necessities, though they spoil faster than the rest of the foodstuffs listed here. Flour, sugar, and breadcrumbs are also important. And of course, pasta. Do not forget the pasta.
I hope you have pasta in your pantry, because this dish is out of this world. Simple and easy– there are only 6 ingredients, and each is used to its full capacity. The eggs give it it’s “frittata consistency,” making this dish light and fluffy. The bacon adds a savory touch, and the cheese just completes this dish perfectly. This is a “must try” and you probably have all the ingredients in your pantry so there is no excuse not to! You could also add some ingredients like caramelized onions, bell pepper, broccoli, or cauliflower. Improvise a little, and this pasta will be even more delightful!
This recipe is courtesy of New York Times cooking and will serve 4 to 6 people who will love your creativity in the kitchen.
Ingredients for Pasta Frittata:
¼ pound spaghetti, linguine, fettuccine or other long pasta (or about 1/2-pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
¼ cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese
Bring a large pot of water to a boil, and salt it.
Cook pasta until barely tender, somewhat short of where you would normally cook it.
Drain, and immediately toss it in a wide bowl with half the butter or oil.
Cool it a bit.
Heat oven to 350 degrees.
Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high.
If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
Mince bacon.
In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat).
Pour into skillet, and turn heat to medium-low.
Use a spoon if necessary to even out top of frittata.
Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes.
Remove, and serve hot or at room temperature.
It’s that simple!
