cooking for one stinks...

cooking for one stinks.  there really aren't too many recipes that are directed for one person.  it is near impossible to purchase provisions for just one person.  it's no wonder that so many single people eat unbalanced crummy food.  it is far easier to pick something up than purchase all the ingredients and watch them spoil because you didn't need that much. 

so i thought i would share one of my favorite things to eat, that is easily adapted for more people if need be.  i love pasta, but i can't stand paying a restaurant for noodles.  noodles are so stinking cheap to make and purchase it drives me bananas to pay $15.00 for a plate of noodles.  with that said, there is a restaurant in lake stevens, contos, they have the best spaghetti en greco ever, however i don't like how oily it is so i make my own version at home.

tools you are going to need:

a small pot to boil noodles

a skillet to make the sauce

colander to drain the noodles

cutting board

sharp knife

ingredients:

olive oil

noodles any long solid noodle, not a tubular noodle

a handful of cherry tomatoes

2-3 cloves of garlic

salt and pepper

fresh basil

feta

i like to get everything out before i start.  the "sauce" is super fast, so i put my pot of water on then get to chopping.  i also get my oil hot.  i don't measure the oil, one to two turns of the pan is all you need.  i don't like my dish too oily, so i only go one turn of the pan, but if you like a saucier sauce then go two turns of the pan.  cut your cherry tomatoes in half and throw them in the pan.  i salt my tomatoes, this isn't necessary but i like to layer my flavor and season as i go.  you want your tomatoes to get squishy and kind of break down but not so broken down that they don't look like tomatoes anymore.

while my tomatoes are getting squishy, the noodles should be going in your boiling water.  i salt my noodles.  some people add olive oil to their noodles so they don't stick together, sometimes i do sometimes i don't, most of the time i just salt and stir.  adding olive oil does flavor your noodles a little bit so you make the call.  follow the package directions for cooking noodles.  i like my noodles with still a little bite, not mushy, so about 7-8 minutes. 

so we have tomatoes breaking down and noodles boiling, time to smash up the garlic.  there are many ways to peel garlic; put in the microwave for 10 seconds, use a handy gadget that rolls the skin right off, or you can do it my way...i cut off the end that was attached to bulb, lay my knife with the blade horizontal to the clove and garlic and hit my knife with the heel of my hand.  just be careful to not cut yourself with the blade.  with your garlic smushed the peel just comes right off.  i chop my garlic roughly, i like the big chunks.  add your garlic to the tomatoes and let the garlic soften.  i don't like my garlic browned just softened, saute for a few minutes. 

at this time your noodles should be draining in the colander, the tomatoes and garlic are happy in the pan, it's time to cut up some fresh basil.  i buy the live basil, keep it in my window sill and grab when needed you really can't top fresh herbs.  if you don't have fresh basil, just omit it will still be yummy.  so stack the basil leaves, roll them up like a cigarette and run your knife through them...a chiffonade.  your basil should come out in strips or you could just tear it up, whichever.  i like a chiffonade i think it looks pretty.

everything is done now.  time to assemble.  put your drained noodles in the skillet with the tomatoes and garlic, toss and plate (or bowl).  dress your noodles with feta (as much as you like), the basil and some salt and pepper if you want.  it is now time to pack your face.  this is definitely better hot than cold, the olive oil solidifies when it is cold and i don't know about you, but i think that is a weird feeling in my mouth.

i love this and would probably eat it daily.  hope you love it too.