Sundried Tomato Pasta

One of the goals my roommate and I came up with for our in-dorm meals was that everything should include at least one vegetable. We were in Russian class between 9 and 13.5 hours a week, plus another 9 hours of electives, homework, and organized excursions. We couldn’t afford to not be eating well – and on top of all the mental work, those excursions often involved a lot of walking. So we were concerned about running out of fuel, but not particularly worried about calorie consumption.

Which is one of the reasons that, when the first time I found sundried tomatoes in Russia they were in a jar with oil, I snapped them up. I might be used to, well, drier sundried tomatoes, but they’re deliciously intensely flavored and T doesn’t like them here at home, so I went for it. Because I had sundried tomatoes, I didn’t want to overwhelm them with sauce, so dinner was, again, pretty simple.

Ingredients:

  • pasta
  • ground chicken
  • sundried tomatoes
  • salt and pepper
  • olives and capers

I made this a couple times. With the olives and capers, it’s proper pasta alla puttanesca – well, minus the garlic.

I added a bit of the oil to the pan with the ground chicken, because it’s low fat and the pan wasn’t non-stick. I browned the meat while I started the kettle and then made the pasta in our other pot. While those were going, I cut up the sundried tomatoes into little bite-sized pieces. The chicken finished before the pasta, so I added the sundried tomatoes (and whatever else) to the chicken and stirred that all together so the flavors mixed. When the pasta was done, I added that to the sauce, then served.

How servings worked was this: an entire pound of ground chicken, and entire jar of sundried tomatoes, half a jar of capers and an entire can of olives if I was using them, paired with a small bag of pasta to serve four. If you’ve got a vegetarian, skip the chicken – but in that case definitely use the olives and capers. If you’re only feeding a couple of people, change nothing but the pasta quantity, because who the Hell wants to buy food storage containers for a measly five week stay? If you’re only serving two, a generous handful of pasta works, and it just ends up being way heavier on the other stuff, but still delicious, and tremendously filling.

One thought on “Sundried Tomato Pasta

  1. Pingback: Batch Cooking Round 2 | Measuring Is For Jerks

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