Life in Manila

Kitchen Diaries: Making The Most Out of One Grocery Bag

Last weekend I was craving for pasta, so Arnaud made some for me. He called it the Scarlet Salad. Throw into a bowl some lettuce, olives, sundried tomatoes, croutons, red pepper relish, and balsamic cream. It’s so simple to make yet really delicious.

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Later into the week I thought of making dinner. I love to cook when I have the time and my recipe inspirations come from many places – cooking shows, a dish I’ve tried at a restaurant, or whatever is in the fridge. This time it was the latter.

From what remained of the salad ingredients this sundried tomato and basil pesto pasta recipe was born. It is a very simple recipe, and a healthy one too in my opinion. Here’s how to make it:

1. Put some cloves of garlic on a board, add some basil leaves, salt (preferably rock salt as some sort of abrasive), and sundried tomatoes and chop away. Of course if you have a processor or blender you can use that too. Just add a bit of olive oil. 

2. Add mixture and sliced olives to heated olive oil in a pan.

3. After a minute put in cooked pasta of choice, in this case angel hair. Mix well and after a minute, it’s ready to serve. You can sprinkle some parmesan on top if you have some.

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Voila!

Pair this with a simple salad or a sandwich, like what I just made out of what was left of the scarlet salad ingredients.

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Crumbled feta and red pepper relish on bread

One bagful of groceries is chock-full of recipes. With a little bit of creativity and resourcefulness, you’ll find that the possibilities are endless.

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