(And I’m sorry I can’t spell “provençal” correctly with a cedilla, but the search engine thingy won’t let me do that. Francophobe.)
In a quest for more meatless meals, as well as for super easy/things on hand kinda of meals, here’s Pantry Pasta Provencal (but really Provençal). It’s super simple and you can vary it to the stuff you have on hand, provided you usually have things like olives, sundried tomatoes, and some fresh herbs and veggies sitting in the fridge dying to be used up.
I read recently that food supply chains aren’t in danger in the US, but that the ability to buy whatever we feel like buying is, if not coming to an end, tightening up a bit. A big part of this recipe’s beauty is it superb adaptability.
For exact amounts, go to the recipe. For a more free-wheeling approach, follow these steps.
Step by Step Instructions
Step 1: Everything Out
Get out the following ingredients:
- olives (I prefer the oil-cured ones with super wrinkly skins)
- sun-dried tomatoes packed in oil
- capers (if you like capers)
- feta, Asiago, or whatever cheese you have on hand and need to use up that doesn’t say “Kraft processed” anywhere on the label
- an egg or egg yolk
- fresh herbs, any mix
- fresh veggies: asparagus, green beans, broccoli, cauliflower, sugar snaps, summer squash, etc.
- pasta, about 1 – 1.5 ounces dry per person
- a clove or 2 of garlic
- an onion
- a handful of nuts
- 1/2 lemon per 2 people
Non-vegetarians could also add cooked bacon or a can of tuna if they want more protein, but honestly, you have plenty between the nuts and cheese and egg (and just with the nuts if you want to skip the cheese and egg and make this vegan).
Step 2: Prep
- chop the garlic
- chop the vegetables separately; you should have about a cup per person
- slice the onion thin; about 1/4 cup per person
- chop the herbs fine, about 2-3 tablespoons per person
- chop the sun-dried tomatoes, 1-2 tablespoons per person
- grate or crumble the cheese, about 1 oz per person
- juice the lemon, about 1/2 per 2 people
- beat 1 egg yolk or egg in a bowl per 2 people
- Boil the pasta in salted water, 1 – 1.5 oz dry pasta per person.
- Mix the olives, sun-dried tomatoes, capers, cheese, lemon, and some oil from the sun-dried tomatoes (or just plain olive oil) in a bowl large enough to toss everything.
- When the pasta is done, drain it, reserving a few tablespoons of the cooking water. If not using immediately, toss with oil. Or place on top of the bowl with the other stuff in it.
- Heat a pan. Heat some sun-dried tomato or olive oil. Saute the garlic and onion for a few minutes, then add the vegetables. If vegetables are not cooking enough, add a little of the pasta water. Scrape the mixture into the bowl on top of the pasta.
- Add a little more oil or even some butter to the pan. Toss the nuts briefly, until toasty. Be careful not to burn them.
- Add the beaten egg to the pasta mixture. Toss everything. Add the chopped herbs.
- Top with pecans to serve.