Friday, March 5, 2010
Penne with Beet Greens, Olives and Red Pepper
One of my favorite things is to make something delicious out of absolutely nothing. I don't know what it is, but I am tickled pink when this happens. I'm talking the day before you go shopping, and the fridge is empty. "Helloooo in there!" you call, and the mustard bottle shivers, cold and alone. Ah, but what is this? A jar of olives with ten or so lonely swimmers at the bottom of the brine. And this? A jar, half-full (optimistic indeed) of red peppers. Some pasta in the cupboard gets rustled out. An onion. Some garlic. A few mushrooms. Beet greens I intended to eat the day I got them. For shame. All this gets sauteed and tossed with pasta and some of its cooking water. Lots of good olive oil and cheese, fresh-cracked pepper, and we are in business.