Ever have one of those days? You know, a day when you realize that all that exists in your freezer are your boyfriend's Lean Cuisines and a bottle of vodka? All you can find in the fridge is one bottle of Guinness and a half of a shriveled lemon, and the pantry consists of canned beans and microwave popcorn.
Today was one of those days.
Luckily, I was sort of prepared. I almost always have a few produce items on hand, so I was able to throw this dish together. And it was lovely.
-Pasta that you discovered in the back of the pantry
-1 semi-shriveled onion that you left on the counter for several weeks, diced
-2 cloves garlic, also shriveled, diced
-2 tablespoons olive oil
-salt & pepper
-1/2 pint of grape tomatoes that have been sitting on the counter for three weeks
-10-15 leaves of basil that you stole from your sister-in-law's garden last night
Pine nuts would have been good here if I had some. Alas. Anyway:
~Cook pasta according to package directions.
~Heat the oil on medium heat and add the onion. Add freshly ground salt and pepper. Saute for several minutes and add the garlic. Saute together until the onions are translucent.
~Cut the grape tomatoes in half lengthwise and add to the pan. Stir them in and cover pan with foil. Lower the heat to low/simmer. Allow to steam for 7-8 minutes.
~Chiffonade the basil by layering the leaves on top of one another, rolling into a cigar shape, and thinly slicing to make a confetti of basil.
~Add the basil to each dish just before serving.