Do you ever find yourself standing in the grocery store with not one SINGLE clue about what you feel like eating that night? So you sort of blankly circle the produce aisle, trying to remember that great idea you had on the walk/cycle/drive over? Or you look through your list and you can’t believe you ever had such a ridiculous, nay, repugnant idea as to make ______? And then you start to feel stressed by all of the purposeful movement going on around you, so you just grab whatever’s nearest and hope for the best?
I feel like this happens to me a lot. And when it does, I gravitate towards one dish in particular: one-pot pasta. It’s a very clear-cut path through the grocery store to get everything I need: cherry tomatoes, parmesan, spaghetti, and – if our windowsill plant of the week (ahem) is on its last leg – some basil. The rest of the ingredients are things I tend to always have in my kitchen: onions, garlic, veggie broth…
This tomato & eggplant pasta was the result of one such harried visit.
Whichever genius came up with the idea of cooking your pasta in the same pan as your sauce deserves a day named after him/her. Or something. It’s just so easy! And delicious! And convenient!
The day I first made this pasta, I was craving that carb-acious goodness and simplicity, but also roasted eggplant. And so this pseudo one-pot pasta came to be. I do see the irony in turning on the oven for a one-pot meal, but what can I say? The heart wants what it wants. Roasted eggplant is pretty much as close as you can get to eating straight-up butter, with the added bonus that it won’t raise any eyebrows and/or cause heart palpitations.
So on that note, I need to get back to work!
Hope you are all having a wonderful start to the week xx