THIS IS WHAT PEOPLE WOULD CALL A ‘PANTRY PASTA’

Wondering what to do with that day old baguette? This pasta totally transpired on a whim because I was absolutely sick of throwing things away!!! I feel like every week I’m throwing out veggies or leftovers we thought we would eat. It really irritates me. This year I’m really trying to use what I have, with efforts to reduce the amount of waste I produce on a daily basis. I’m making a conscious effort to think of ways to use whatever produce or ingredients I have at home before heading to the market. It’s been such a fun challenge and definitely something I will continue to adopt into my everyday routine.  I really enjoy how it challenges me to get creative and be resourceful with what I have on hand.

The first thing I saw in my kitchen were two half-loaves of bread that I had made a few days prior. I would have to use them or toss them, so I opted to make my own herbed croutons and add them to a simple & slightly spicy pasta. I knew Rez would love it so much that it may be his new favorite dish of mine. I tease Rez that he could survive on salami & olives alone, but its actually true. I’ve never seen someone love something so much, that eat it every single day, often twice. That’s commitment.

As I write this post I can’t help but think, this would be something you would crave after a bad hangover. Just hear me out! We’ve all had those nights and if you’re like me, they will ruin your entire day. I can’t do it like I used to, that’s for sure.

This is what a hangover looks like when you’re 29: You wake up after a vivid dream of chugging a massive bottle of water, pop 2 Advils, drink more water, announce to whoever is around that ‘YOU’RE DYING’ and ‘you’re never ever drinking again, no matter how many times you’ve said it before’. Then you’ll probably take a nap, drink more water, stare at yourself in the mirror for far too long, willing it to stop. Fall asleep again somewhere else in your house (like the couch), maybe leave your apartment to grab something to eat (the struggle is real) and watch some netflix. Eff it, just start a freaking marathon because who are you kidding the day is over. After you’ve successfully lost the entire day to your hangover, you suddenly get this burst of energy and are famished.  What to make? What do you want? THIS pasta is what you want!

It’s also good for any other day but this will cure your adult hangover just nicely!

Rustic Pasta with fresh Bread Crumbs

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A nice and hearty dish. It's very simple and delicious. Great way to use leftover or stale bread.

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 3 cups of bread, cut into small cubes
• 3 tbsp olive oil or butter
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme, torn
• 1 tsp garlic powder
• 1 pound dry spagetti
• 3 ounces spicy salami(like Hungarian or Genoa), diced
• 1 red pepper, finely diced
• 4 cloves garlic, minced
• pinch crushed red pepper flakes
• ⅓ cup black kalamata olives
• ½ cup freshly grated parmesan
• kosher salt & freshly ground pepper to taste
• olive oil for drizzling
• parsley for garnish

Instructions

1. Preheat oven to 350 degrees.
2. Mix melted butter/olive oil, garlic powder, rosemary, thyme and salt until garlic powder is dissolved.
3. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated.
4. Spread coated bread cubes on a cookie sheet and bake for 10 minutes.
5. Stir the croutons and return to the oven for 10 more minutes.
6. Remove when they are crisp & golden brown.
7. Bring a large pot of well-salted water to a boil over high heat
8. Meanwhile, heat the olive oil+red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spoon, until the pepper flakes are sizzling, about 5 minutes.
9. Turn the heat up to medium, add the salami+pepper and sautee for about 3-5 minutes.
10. Add the breadcrumbs+olives+garlic and stir for 1 minute to combine.
11. Remove from the heat.
12. Cook the pasta in the boiling water according to package directions until al dente.
13. Reserve ½ cup of the cooking water and drain the pasta. Immediately return the pasta to the pot over medium-low heat.
14. Add the grated parmesan+1/2 the breadcrumb mixture and toss to combine. If necessary, add some of the reserved cooking water to moisten.
15. Season to taste with salt & freshly ground pepper. Serve sprinkled with the remaining breadcrumbs+parsley.

Notes

Be careful not to burn the croutons. Use my timeline simply as a suggestion because every oven is different.

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FARMERS MARKET DILL PICKLE INSPIRATION

Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.

BE CAREFUL NOT TO CRUSH THE CUCUMBERS WHEN PUTTING THEM IN THE JAR

When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!

ALL THE DIFFERENT SHADES OF GREEN

Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!

ALMOST READY TO GET MY PICKLE ON

On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.

LEAVE WHOLE FOR THE CRUNCHIEST PICKLE

LEAVE 1/4 INCH BREATHING ROOM FROM THE BRINE TO THE LID

Enjoy these  Garlicky Dill Pickles alongside my Mostly Veggie Tuna Melt or as an afternoon snack!

Enjoy! xx

Garlicky Dilly Pickles

 

Print

Prep time

30 mins

Total time

30 mins

 

Makes 2 quart or 4 pint jars. Pickles must rest in the fridge for at least one week before eating.

Author: Adapted from Marisa McClellan's Garlic Dill Pickle

Recipe type: Appetizer

Ingredients

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1½ cups apple cider vinegar
• 1½ cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes
• 1 tbsp pickling spice(make sure it doesn't include cinnamon).
• 1 or 2 large bunches of dill, washed and dried

Instructions

1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. Combine vinegar, water and salt in sauce pan and bring to a boil.
4. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. Wipe rims and apply lids and bands (don't screw them on too tightly).
8. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11. Let pickles rest for at least one week before eating.

Notes

Makes 4 pint or 2 quart jars of pickles.

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