My last recipe from Russia is also what I made on the last night there. It cleaned out our fridge.
- Summer sausage type thing
- soy sauce
- salt and pepper
I started the water in the kettle and got stuff out and assembled, then I put a little bit of water in the bottom of the big pan so I wouldn’t be heating it up completely dry. I added a generous splash of olive oil and some salt and pepper, too, so there’d be plenty of flavor even though we only had like a teaspoon of pesto left. I also added some soy sauce, because the stuff I’d found was more sweet than salty – if yours mostly tastes salty, probably skip it. I dropped in the pasta, then just barely covered it with the boiling water from the kettle, then added half a packet of what was either tomato seasoning or tomato soup.
Normally, for one pot pasta, you can add everything and then bring it to a boil, but our stove was weird and finicky.
I let it all cook together for a few minutes, while I was cutting up the summer sausage into bite-size pieces. When the pasta was done, I added the pesto and meat to it and stirred everything together. Done!
The moral of the recipe, basically, is that you can add pretty much anything you want to pasta and it works out fine.