Saturday, August 14, 2010

Presto Pasta Night #176 Roundup is Gorgeous

Huge thanks to everyone for a truly stellar Presto Pasta Night Roundup this week. Siri of Siri's Corner did a great job of hosting and pulling it altogether.

Our next Hostess with the Mostess is Katie of Thyme for Cooking - it's her fourth time doing it, so I know it will be terrific. Even I get to submit an entry this week....

Camp is over and the kids are back. Sharron, my baby, is here just for the weekend and heading off to Montreal to start a brand new chapter in her city, and back to school, to boot. Since I wasn't sure what last nights plan would be, I didn't prepare anything "special" for dinner. Not to mention the fact that I wanted to be done with all the boxes in our living/dining/kitchen space.

(living room from the kitchen)

(dining area from the kitchen)

We left Joanna, Ezra and the boys - both very happy to be back at their home, and headed back to our place, trying to decide if we should order take out Thai or something. Somehow it seemed too complicated and we opted for me "whipping up" a take of, what Sharron calls " Mummy's Special Trademark Pasta" . It's a variation of things I always have on hand...pasta - this time multigrain spaghettini; shrimp, chorizo, lots of garlic, red chili pepper flakes and some olive oil, along with some extras. This time - arugula, coarsely chopped, cured black olives, sun-dried tomatoes (in oil) and the last 1/2 cup of white wine . While the pasta is boiling, heat some olive oil in a large skillet, saute the garlic over medium heat for a minute or so. Add the mushrooms and chorizo, saute until the mushrooms are golden, add the shrimp and everything else. Toss and add the drained pasta. Toss some more and eat!

And, because usual, made too much for the three of us, we got to eat a special frittata this morning.
Basic frittata recipe... start by heating some oil in a small to medium sized oven-proof skillet (you want the dish to be a good inch or inch & a half thick. warm up the "filling" - in this case, last night's pasta), pour over the eggs and let set a bit before heading to the oven. Cook until set - 10-15 minutes. Somehow the eggs make the dish fresh and new. Bon Appetit.

Don't forget to send your Presto Pasta Night dish to Katie at Thyme for Cooking by Thursday, at thyme2 (dot)kate (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com


Katie Zeller said...

Love the pasta - but really love the idea of putting the leftovers in a frittata! Brilliant!

Claudia said...

How good is that! Two fabulous dishes for the work of one. And, what a great selection of yummy ingredients you brought together.

Unknown said...

I love pasta, especially of the seafood variety! Gotta agree with katiez that using the leftovers in the frittata is pure genius and yummy!

Cooking for Diabetes said...

I have often used leftovers in a fritata. However, I have never tried it with pasta. It looks good and I am curious enough to try it. :)

christine said...

OH my, this is a lovely frittata recipe. Thanks for sharing this one. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!

Elizabeth said...

Your place looks beautiful, Ruth!! And so does that pasta dish. I love the addition of the arugula for colour and (no doubt) great flavour.