I know that it’s summertime and I should be cooking only with the freshest ingredients all the time. But the whole refrigerator debacle left me with a need for more sustainable cooking that used shelf-stable ingredients. Since I couldn’t keep much food in the house, whatever I made had to be a) from ingredients on hand, b) able to be eaten all at once or have the leftovers easily frozen and c) not waste anything. It’s a tall order for me during summer when I just love to use the just picked best. But sometimes, you have to make sacrifices. And though this method isn’t my first choice in summer preps, it certainly was a tasty and speedy pasta to toss together.
Now, if you aren’t suffering from kitchen problems, you could easily substitute a bit of fresh herbs and tomatoes for the canned tomatoes and dried herbs.
Other great pasta recipes from Cucina Bella
- Lighter Pasta Fresca – tomatoes, basil and fresh mozzarella
- Tomato Basil Marinara – roasted tomatoes and a hearty dose of basil
- Homemade Manicotti – fresh and delicious with lots of cheese
- Aglio e Olio – the classic combination of olive oil and garlic
- Kale and Red Pepper Sauce – the name speaks for itself
- Swiss Chard and Kielbasa Pasta – I love the salty richness of this one.
Yummy sounding pasta recipes on other people’s blogs
- Whole Wheat Linguine with Roasted Vegetables and Pesto Sauce at A Mingling of Tastes
- Penne Alla Vodka at Amanda’s Recipe Box
- Fresh Summer Pasta at Lick Your Own Bowl
This post is for Presto Pasta Night, hosted by Ruth at Once Upon a Feast. It’s my third time participating in this fun weekly event, after a few weeks off.