Ingredients

(Yields about 2 servings):

• 1.5 cups dried pasta, cooked. Save some pasta water for the sauce!
• 2 tbsp fat (olive oil, butter)
• 4-5 small or medium tomatoes
• Leftover vegetables (could be spinach, onions, broccoli, bell peppers, etc)
• Salt and pepper to taste

Optional: About a cup of additions from your fridge (stock, leftover meat/seafood, spices, vodka, white wine, the last bit of tomato sauce, pasta water, heavy cream, dried herbs, etc)

Directions

Heat oil in a saucepan. If using, add garlic or leftover onion and saute. Throw in your tomatoes--whole if small or medium, cut in half if large. Let the skin bubble and char a bit before smashing the tomatoes down until they are crushed and frying in the oil. Season with a bit of salt, and then continue on with the rest of the flavors. Garlic powder, vodka, dried herbs, stock, and heavy cream are great choices here, but the sky’s the limit! Use your imagination and your leftovers to concoct a unique taste-of-home meal. This pasta is a great home for the odd carrot or the spinach that was left in the bag.

Once your sauce is simmering and your extras have been added, throw in the cooked pasta and take the pan off heat. Let all the odds and ends come together and finish it off with a bit of butter or cheese. Plate up and enjoy!

This is a recipe by Diya, a market coordinator at the CCFM.