Pasta night in our house is generally a simple affair of whatever pasta spent some time in boiling & salted water with either store-bought sauce or olive oil and parmesan cheese on top. Sometimes we add some one or two extra ingredients such as tomatoes or lemon zest, but it’s still kept pretty low key. Last night more substance was desired over pure simplicity and the pantry and fridge were overflowing with items just about to turn, so kitchen sink pasta night it was.
Kitchen sink pasta involves reviewing key ingredients in the awesome Flavour Bible and putting together something that hopefully goes together.
This version of kitchen sink pasta includes TVP reconstituted in no chicken broth sautéed in olive oil with some garlic, a white bell pepper, black and green olives, lemon juice, and capers. This was poured over each pasta serving and feta cheese was sprinkled on top.
It was fun to stretch outside my normal ingredient comfort zone.