Lundi: Recipes

I don’t know about you but I am so over the holidays.  They're not over me, however, as my refrigerator is still full of leftovers.  That means its time to get creative in the kitchen and make something new out of the old.  Here, then, is one of my favorite easy, all-purpose recipes for using up anything from ham to turkey to roast to you name it.

1 14.5 oz can of petite dice tomatoes

1 pound package of angel hair or other pasta

2 tbsps olive oil

½ medium onion, diced

1 pressed clove garlic

Left over meat of choice, diced or chopped as necessary

About 3 tbsps chopped olives or drained capers

Salt & pepper to taste

Shredded Parmesan cheese

Put a big post of water on the stove to boiling for pasta.

Meanwhile, warm olive oil in a large saucepan on medium heat and then add onion.  Once these have clarified, add garlic and cook for two or three minutes.  Add tomatoes and meat of choice and turn down to a simmer.  Allow all ingredients to warm through while pasta cooks per package directions.

When pasta is just about ready add olives or capers to sauce.  Toss cooked pasta in saucepan with sauce.  Serve with crusty French bread.  Bon appetite ~

Header:  In the Kitchen by Theodore Steele c 1911 via Old Paint