Pasta, pasta.

A sweet Instagram friend asked for the recipe of a few pasta dishes I posted last week. Being that David and I just “winged it,” I put together some quick notes for her that you might find interesting as well :) Excuse any typos or grammatical errors. 

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 Tomato pasta

-on medium heat, add a table spoon of olive oil and saute “some” ground beef or pork (I usually add in only one cup to serve 4) and once cooked through, add in chopped bell peppers (red and yellow are my favorite) and have everything cook in the yummy “meat juice.”

-once the veggies are softened add a small can of tomato paste and a can of stewed tomatoes (drain out the extra liquid)

-let everything simmer together and add salt and pepper until you reach your desired taste

-If you have Italian seasoning, or basil/oregano, add this a teaspoon at a time until you reach your desired taste

-let the sauce simmer on low until it is well integrated and thick – then set aside

-cook pasta to your liking and drain

-with the heat OFF, pour the pasta in a large pan or the pot you cooked your pasta in, and make sure it coats the bottom of the pan

-dump in the cooked pasta and fold it in into your sauce until everything is well coated and the pasta absorbs some of the sauce

-let cool and EAT.

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Salmon/Veggie pasta

-Saute chopped veggies of your choice with 2 tablespoons of olive oil, salt and pepper

-once cooked to your liking, set aside

-in the same or separate pan, “pan fry” your salmon. We typically do this by placing a salmon filet skin side down on medium heat and covering with a lid until the filet turns coral/pink. Since we will be chopping up the salmon into small bits, I usually take a knife and see how thoroughly cooked the meat is. It shouldn’t take more than a couple minutes to cook sufficiently. Make sure to add a little water to ensure the filet stays moist while it cooks

-let the filet cool, remove the skin and throw the skin back on the pan on high heat until it is crisp (or you can throw it on foil and broil the skin)

-While you’re doing all this, you can have the pasta going as well.

-Chop up your salmon into small pieces and throw it in a large pan on low heat with enough olive oil to coat the bottom of the pan

-Add the veggies then the pasta

-add more olive oil depending on how dry or “wet” you want to mix to be when you eat it. We typically add about 5 seconds worth of “drizzle” after we add in the pasta.

-Add salt and pepper to taste

-Once everything is well integrated, crumble the salmon skin crisp and mix everything again.

-let cool and EAT.  

It’s gonna be…

…a bright (bright), bright (bright) Sun-Shiny day.

David and I were talking about how this summer has been the hottest Seattle summer we can remember in a long time. Do you feel the same? I mean, is this global warming? As you know, I’m a temperate type of person, so all of this 85+ degrees nonsense is making it hard for me to truly enjoy time outside of my air conditioned bedroom. 


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