So this is a thing I made for myself!
An actual meal!
That wasn’t Kraft Dinner…or like soup or something.
Now mind you, every night I have the privilege of being fed whatever my mom makes, so it’s not like I’m some starving student who can’t afford anything or doesn’t know how to make a decent meal.
Well I am a student who can’t afford much, and isn’t that skilled when it comes to cooking actual meals (not baked goods) but that’s besides the point.
I wanted to make something out of this Gordon Ramsey cookbook I bought my mom for Christmas, but half of the ingredients I couldn’t find at the grocery store and the other half were way to expensive. Like who’s going to pay $15 for a small thing of sausage. Nope.
So I decided to improvise and just create my own cheap dish. The only thing I would change to this recipe is to add a tomato sauce. I knew my mom told me she bought a tomato sauce but I was honestly too stupid to find it in the cupboard so I had to opt out of using tomato sauce. But it was still tasty in the end, so up to you!
Ingredients: (makes enough for 2 people)
- 2 tbsp of extra virgin olive oil
- 1/2 a small onion, peeled and finely diced
- 1 garlic clove, peeled and chopped
- 1 jalapeno, chopped
- 1/2 yellow pepper, chopped
- 10 cherry tomatoes, halved
- 1/2 box of your favourite fettuccine pasta
- Dash of salt and pepper
- 8 slices of a baguette
- Extra virgin olive oil
- 1/2 large garlic clove, peeled
- 8 cherry tomatoes, halved
- Sea salt and freshly ground black pepper
- 2 ounces shaved parmigiano cheese
- Heat a large frying pan and add some olive oil. Cook the onions for 3 minutes and add the garlic for another 2 minutes, until the onions have softened.
- Start cooking the pasta as per the packet instructions.
- Add the chopped jalapeno, chopped pepper and halved tomatoes and a little seasoning to the pan and continue to cook over a medium heat for 5 minutes until the vegetables begin to soften.
- Drain the pasta and add the drained pasta directly to the pan with the sauce. Season with salt and pepper to your liking. Serve hot with freshly grated Parmesan cheese.
- Heat a grill pan until hot. Brush the baguette slices lightly with olive oil and toast for 1 to 2 minutes on each side until golden brown.
- Remove the bread and, while warm, rub it lightly with the cut side of the garlic clove.
- Just before serving, rub two of the cherry tomato halves, cut side down, into each slice of baguette, pushing the flesh against the bread to squash it into the surface.
- Season the bruschetta with salt and pepper. Top with the remaining tomatoes, then scatter the parmigiano over the top.