Our family has got a special attitude toward pasta. It has been some kind of a tradition to have a bowl of delish pasta on Fridays or on Saturdays. Or better on Fridays and Saturdays. We used to eat it often, but for the last year and something we’ve decided to cut down on it. If I weren’t so enthusiastic about making desserts, we would be able to have it on Saturdays as well. But as you know, I’m not that guy.
There is one issue though. While I love trying different combos (repeating one meal over and over would be unbearable to me), my hubby is totally fine with a few basic recipes. I love both simple and more sophisticated pasta ideas while he will always opt for a simple and understandable one. Thus, if I don’t mind adding a lot of delicious (to me!) ingredients such as sun-dried tomatoes or blue cheese, he won’t accept some weird (to him!) ingredients. That’s okay though – everyone has a list of “forbidden” stuff. Finally, I love to experiment baking and stuffing pasta, but he will agree to have this kind of meal only once in a while.
It’s hard to be limited in the kitchen.
But I’m fine indeed. That means if I have a dinner for one, I can pick whatever I love. Eggplant, pine nuts, sun-dried tomatoes…such an endless list! You know, there is something significant in being limited since once you’ve got a chance, it’s such a wonderful moment!
That time I put only one “forbidden” ingredient which never ever have we put in our pasta – sun-dried tomatoes! Yahoo! Pasta paired with tomatoes, ham, walnuts, and basil is so-so-so good. You can make some kind of pesto by processing all the ingredients together until smooth and nice. You can substitute or add the other ingredients such as sage or perhaps even some blue cheese.
Yes, that’s definitely awesome to be limited in using some ingredients. Isn’t it great to occasionally pamper only yourself?
Nailed. Should I buy tomorrow a jar of tomatoes and some blue cheese? :)
- 1,5 cups (85-90 gr) dry pasta
- 1 tablespoon olive oil
- 2 tablespoons (30 gr) walnuts, roughly chopped
- 100 gr. ham (I used low fat)
- 2 tablespoons sun-dried tomatoes, drained and chopped
- 1 teaspoon chopped basil
- 1/3 cup fresh ricotta
- salt and pepper, to taste (optional)
- In a pot of salted boiling water cook the pasta as recommended on the package, until al dente. Drain.
- In a skillet heat the olive oil over medium heat.
- Add the ham and walnuts and cook just for a few minutes, until fragrant. Throw the tomatoes and basil. Season if desired. keep cooking for a minute and then off the heat.
- Combine the pasta with the ham mixture and leave for a minute. Drizzle with a bit of oil if desired.
- Serve at once with the ricotta cheese.