Simple Salad, French Bread, Pasta Rosada
Last week, while we were in the process of moving Jonathan and I needed simple dinners. Of course, we ate out plenty, but we came up with some easy meals to eat.
This recipe is courtesy of Jonathan’s mom and it’s easy, cheap and—best of all—delicious.
The thing to remember about this meal is it’s really about ‘to taste’. Use as much meat as you like, as much tomato, as much cream, as much basil. It’s a good meal to begin learning how to ‘throw a meal together’ and learn what you like.
Ingredients:
Rotisserie chicken or turkey
Onion, medium
Garlic, minced, about two or three cloves
Fresh Basil, a good-sized packet, julienned
Crushed tomatoes, 1 can
Cream, to taste
Linguine
Salt, pepper, dried oregano
Directions
1. Start the pasta. Tear up the chicken and turkey, as much as you need. I used 1 turkey breast for both Jonathan and I, and we had one serving of leftovers
2. Heat olive oil in a sauce pan. Add the onions and cook till soft. Add the turkey, dried oregano and stir till warm and fragrant.
3. Add the crushed tomatoes, garlic, salt and pepper. Don’t add the garlic with the onions—garlic takes on a harsh flavor when cooked over too high a heat or too long. Adding it with the tomatoes lets the flavor disperse through the juice. Let simmer for five to ten minutes. Taste to make sure seasoning is as you like it.
4. Add cream to taste. Let it heat. Stir in basil and let it simmer, softly, for another few minutes.
5. Drain pasta. Pour the sauce over. Voilà! Serve with warm French bread and a simple salad.
