Poverina Pasta!
I thought it’d be a good idea to post some recipes that I really like. In order for them to be postworthy, I’ll have made them at least twice. Don’t wanna screw anyone over out there!
This dish is called Poverina Pasta because it is very inexpensive since it was made out of things I had on hand (‘Poverina’ means something like “you poor thing” in italian). Most of the ingredients are things you bought, and now you have a big jar of them sitting around.
1 lb. short cut pasta (I like rigatoni or gemelli for this)
1/2 cup extra virgin olive oil
2 cloves of garlic, sliced thinly
1/2 tbsp. crushed red pepper flakes
1/4 cup sundried tomatos, sliced (jarred, or reconstituted dried ones)
5 pepperoncini peppers, seeded, and sliced into rings
1/4 red onion, sliced very thinly.
1/2 tsp. tomato paste
1/4 cup grated parmigiano cheese (or whatever you have)
salt and pepper to taste
In a large pot, boil water for pasta. In a deep skillet, heat oil on low heat. Add garlic and red pepper flakes. Let garlic and pepper diffuse into oil for 5 minutes. Add sundried tomatos, pepperoncinis, and red onion to oil. Salt water, drop pasta. Add tomato paste to oil mixture. Gently break into oil with wooden spoon (or whatever). Take out pasta before it is fully cooked. Drain and add to skillet. Combine oil mixture and pasta until fully coated. Add cheese, salt and pepper, to taste. Toss. Serves 4 probably.
Note: To make this not so ‘poverina’, I think that adding sliced prosciutto would be great. I would cut back on the salt and oil if you add prosciutto. Also, measurements are approximate, do whatever you want.