I am terribly blessed to be married to a man that can COOK. He is absolutely the chef in our house. It’s a running joke that we’d be eating mac and cheese,peanut butter sandwiches and salads (I do make a mean salad) if it were up to me. ;) Thank goodness we have Zack! Literally, my mind is always blown by how he can just start whipping something delicious and gourmet from thin air! He never follows a recipe, but I asked him to help me write this one down to share with you guys, because it is GOOD, you guys. So so good. Fresh and light and perfect for a summer dinner! Let us know if you try it yourself! I wanna see those pictures, too!
SUMMER PASTA RECIPE
Box of your favorite pasta (we like penne, rotini, etc- not spaghetti)
1/2 onion, sliced.
1 bell pepper, sliced.
Salt + Pepper
1 tsp dried oregano
1 tsp dried basil
2 cloves garlic, crushed.
3 or 4 leaves of dinosaur kale, cut into short strips.
25 cherry or grape tomatoes, sliced.
White wine for sauce (Sherry, Chardonnay or Pinot Grigio)
SHOP OUR KITCHEN FAVORITES:
1. Boil your favorite pasta. We prefer non-spaghetti type for this (penne, rotini, etc). Follow package instructions. Reserve a cup of pasta water.
2. While pasta is boiling, slice half an onion and a bell pepper.
3. Crush garlic and cut kale into short strips.
4. Sauté the peppers and onions over medium heat in 3 Tablespoons olive oil for 2 minutes. Season with salt and pepper. Add the garlic and sauté 2 more minutes. Season with 1 tsp dried oregano and 1 tsp dried basil. It seems like a lot of olive oil, but it’s going to be part of your sauce.
5. After 3 minutes, add the kale and sliced cherry or grape tomatoes (approx. 25). Turn heat up to medium/high and cook 3 more minutes or until almost all of the liquid is gone.
6. Add 1/3 cup of white wine (we’ve used Sherry, Chardonnay and Pinot Grigio and they’ve all worked great) and shrimp (3/4 of a pound). Cook until shrimp is cooked through and liquid is reduced by half.
7. Drain the pasta and reserve about a cup of liquid. Turn off your skillet and add the drained pasta to your veggies. Start with about half of your pasta and work up until you get a ratio that you like. The sauce will be light. If you need a little more liquid, add pasta water a Tbsp or two at a time. Stir it all together and wait a minute or two, stir again and do this a couple more times. Each time you stir again, the sauce will being to adhere to the pasta. It’s ready to eat anytime!
8. Finish with a sprinkling of Maldon salt- game changer! Get down with your bad self, Salt Bae! ;)
Buon Appetito! Let us know if you try this for yourself!