Culinary Cuts
It seems that I made a decent dinner tonight, a pasta dish, shells in tomato sauce with whatevers-in-my-fridge. The whatevers is a half a breast of roasted chicken and some spinach. I think I did it well tonight!
First, I did what they called a mise-en-scene. I cut a quarter onion, diced a few cloves of garlic, washed and drained a handful of spinach, and scored a small pint of cherry tomatoes. I got the pot of water boiling and then started in a non-stick skillet the onions and garlic.
I put in more than usual olive oil for the onions and garlic. Once they were cooking, I threw in the cherry tomatoes and a squeeze of tomato paste. The chicken went in to het it up. I covered it all up and cooked them at a medium heat setting, stirring occasionally.
Seasoning? The standard: salt and fresh cracked black pepper, crushed red pepper flakes and oregano. Salt it to taste. I thought I salted mine too much, but it turned out perfect. I guess its some of that cheese I grated into it later on.
When the shells were done, I drained them reserving some water to help along the sauce. I put the shells into the pan with the water and grated the cheese into the dish. Stirred and served.
Yumm-o!
I think I finally cracked that pasta dish. Most likely its the amount of oil I used. I also tried not to over cook or burn the onion or garlic which I was surprised that I didn’t.
If I get to repeat this recipe, then I’ll be happy.
