dovka

Ethan's Tomato-Bean Tortellini Especial

This was created after I said "I need to see what's in the freezer and pantry needing some using-up!" So I did, and after digging down to the bottom of our big chest freezer, past the MEAT, and frozen dinners, lo and behold, there it was: a one-pound bag of tortellini. It looked like it had been forgotten about, and made me sad, just looking at it, but I knew I had found my meal. In the pantry, I found a can of diced tomatoes, and poked around until I found a can of cut green beans, which seemed like a decent combo. It wouldn't be the first time I've had something like that. So, without further ado, here is what I did, to make a meal out of a whole bunch of THERE IS NOTHING TO EAT HERE BOOHOO.

You'll need:

• 1 - One pound of tortellini, fresh, frozen, dry, whatever
• 1 - Can of diced tomatoes — crushed would also work, if you want more chunks. My can had diced peppers and celery in with the maters.
• 1 - Can green beans, string beans, whatever you call them. Mine were the normal cut, not French cut. Though, that would probably be nice, too.
• Basil, to taste. I like a lot, and the sweeter the better. Fresh is always better, too.
• Thyme, to taste. Again, I like a lot. It's not traditionally "Italian" I suppose, but neither am I, and I'm the one cooking this. Generally, if I'm cooking a savory dish, and it is more or less Western, I add thyme. It's my favourite aroma.
• A splash of oil.
• A medium saucepan.
• Though, I didn't use them, a small onion and a couple of cloves of garlic would be nice. I am out of garlic, and my onions have ummmm, sprouted. Not that that is a problem, I could just cut it off, but I couldn't be arsed.

Now that that's out of the way, here's how you make it. It's reeeeeeeeeal easy.

1. Boil water. Add a splash of oil and a bit of salt. Cook pasta in it until it's just done. Al dente, as it were.
2. Drain pasta and set aside for a moment. Remember to fluff it around a bit, so it doesn't all just congeal together.
3. If you're going to use garlic and onion, drop them in the pan with a little oil at this point. Soften them up a bit, and then reduce heat to low or simmer, if there's a difference for you. (Also referred to as the "yum" setting.)
4. Drain the tomatoes and beans, and dump them into the pot.
5. Add the herbs.
6. Allow the mix to cook for just a few brief minutes. Salt and pepper it to taste at this point.
7. Drop the drained pasta in there, and toss it all about. Then allow to yum (that means simmer, if you didn't remember) for a couple of minutes, so the flavours of all of that leeches into your pasta. Add a splash more liquid if it becomes too dry. (Mine did, don't feel bad.)
8. Eat.
9. Wash your dishes, Mr. Dirt.

Serve it up with garlic bread or something. I would, if I had anyone to impress. A few other options I think would be a nice touch: some crushed red pepper to add a little !ZING to your pot; cauliflower would soak up some of that flavour nicely, and add good white colour; parmesan, as always, will be a nice finish (but I'm a fatty, so I don't add it where I don't need it); pork or chicken would be a nice adder if you want some meatyness.

If anyone actually cooks this up (come on, it ain't hard), please leave me a comment. This is only the first in what will hopefully be a long line of recipes from at least Liam and I, the resident chefs. It was his suggestion to put it here, after all.

With that, I bid you adieu, and I will return to watching Clerks.