November 12, 2010

Balsamic Bed-Stuy Pasta

After another unsuccessful day on the job-hunt, I threw  on a Hank Williams record, and set out to make a quick, extra-spicy, salty, pasta for K and I. The  result was  this, a  brown and red sauce that was tangy and savory atop a heap of skinny linguine. You can reduce the Balsamic Vinegar before hand if you have the  time and want your sauce to be a bit sweeter and milder. I think this sauce would actually work very well as a winter bruschetta, so consider it, folks!

1 medium-sized onion (chopped)
4-5 cloves garlic (roasted and sliced)
1/2 green pepper
1-3 tsp. crushed red pepper (optional) depending on your spice level
1 small jar marinated artichoke hearts (chopped)
2 cups grape tomatoes (halved)
1/4 cup olives (mild, green, chopped)
1/2 tsp. rosemary (crushed)
1/2 tsp. oregano
1 pinch thyme
3 Tbs. olive oil
1/3 cup balsamic vinegar
squeeze of lemon
lots of fresh ground pepper

Start your noodle water and don't forget to salt it. You can use any pasta you like or have around. Saute your onion till soft. Add the green pepper and spices (rosemary, oregano and thyme). Saute till pepper  has  softened. Add the vinegar and stir for about  3 minutes on high. Add the artichoke hearts, tomatoes, and olives and saute for another 10 minutes or so. Finish with ground pepper and a quick squeeze of lemon and serve with a heap of peppery greens.

From the east,

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