use what you have pasta sauce

In an effort to buy fewer groceries and clean out the pantry, freezer, and fridge I made a quick and easy pasta sauce last night using stuff I in my kitchen.   I actually think this same sauce would be delicious on grilled or baked chicken or fish, creamy polenta, or even pork.

I started with:

• Campari tomatoes (I love these little tomatoes and buy them when I go to Costco.  They are always red and juicy and last on my counter for at least 2 weeks)  If you don't have fresh tomatoes use a can of tomatoes.    
• 3 cloves of garlic, minced
• Red bell pepper, diced
• 1 tsp Tuscan Seasoning (or Italian seasoning)
• 1/2 tsp crushed red pepper flakes
• 1/2 cup kalamata olives
• 1 can of quartered artichoke hearts
• 1 cup of diced marinated bocconcini mozzarella balls (I also buy these at Costco, but you can find unmarinated ones in the deli section of most grocery stores.  They come in a liquid that you drain off before using)  I also think feta would be delish too!
• Ravioli (or any other pasta, fish, chicken, polenta, or pork you have)
• Spinach (not pictured because it was a last minute idea)

***Note--If I would have had zucchini and/or mushrooms I would have put that in the sauce too.  If there are any ingredients you don't have or don't like, don't use them.  Remember:  This is "use what you have pasta sauce" for a reason!! 

I got the ravioli at Costco too and they were really good!  I only used one pack for Brian and I and we have a container of leftovers.  For a large family you would likely need both packages.

Drizzle some olive oil into a skillet and cook diced tomatoes and red peppers on medium heat for 2-3 minutes.

Add some minced garlic and Italian seasonings

Cook for 5 more minutes until the tomatoes begin breaking down creating a yummy sauce.

Chop the olives and throw those in (see the sauce beginning to form)

Then toss in the artichoke hearts

Simmer for a few more minutes and then add the diced up fresh mozzarella and toss that in and stir.

Reduce heat to low and simmer.  The cheese will begin to melt into the sauce and melted fresh mozzerella just makes my skirt fly up! 

At the last minute I rememembered I had baby spinach in the fridge.  I thought about mixing it into the sauce, but then I had a better idea.  Use the spinach as a bed for the pasta and sauce...and that was indeed one of the best ideas I've had in awhile.  The heat from the pasta and sauce wilted it just enough.

I drained the cooked pasta and placed it directly on the spinach and topped it with the sauce.  It was fantastic!!!

Comments

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Looks DEEEElicious!

[Kelly]

Did you really just have all that in your house? That's crazy. I don't think I've ever had any of those ingredients in my house other than tomatoes.
But then, that's why the only recipes I contribute to the world are gluten free and easy.
Love you and your genius cooking brain!

[Danice Oliver]

Makes your skirt fly up!! :) Looks wonderful, love, love the spinach on the bottom.

[Angela]

Danice---Can you tell by my "skirt fly up" comment that the Pioneer Woman has influenced my vocabulary :)

[Danice Oliver]

TOTALLY!!! But so stinking cute on you! Far more than her!

Danice Oliver

[karol balbin]

You know grandpa rule always has said "Whatever blows your dress up", so now we know what makes your skirt fly up!!! LOL!

[Kim]

Looks really good! My husband is Italian and learned to make pasta sauce from his grandma. He adds in carrots to make the sauce a little sweeter. :-)