Pasta Stephanie
I’ve said this here before, and I’m going to repeat it. Sometimes, the best way to LEARN in the kitchen is just to try throwing things together. I threw together a pasta dish on Saturday night that had everyone asking for seconds — and even thirds! The grown-ups were happy and the kids loved it. And where did the inspiration for this divine dish come from, you may ask? I was cleaning out the fridge and freezer. Here’s what I came up with:
Pasta Stephanie
1/2 bottle marinara sauce
1/2 bottle diablo sauce (like Emeril’s “kicked up” sauce)
4 oz. goat cheese
1/2 lb. bacon, cooked and crumbled
1 T basil
1 T oregano
fresh ground black pepper
1 t salt
1/2 can black olives, halved
1/2 bag frozen artichokes, cut up
1 box penne
4 oz. fresh grated parmesan
Combine the sauces in a sauce pan and warm up. Once warm, melt goat cheese in sauce. Add spices, bacon and black olives. Remove from heat.
Boil a large pot of water. Throw in artichokes to soften. Once slightly soft (unfrozen), remove from boiling water and rinse with cool water. While you’re slicing the artichokes, add the pasta to the boiling water. Boil pasta until desire consistency is reached.
Put pasta in large baking dish (like you’d use for lasagna.) Add artichokes to sauce. Stir sauce. Pour sauce over pasta. Grate parmesan over sauce.
Cover with aluminum foil and bake at 350 for 30 minutes.
Serve with wine and salad!
recipes, pasta, artichokes, black olives, Emeril
June 27th, 2007 at 11:30 am
OHMYGOD, this sounds divine!!