Monday, January 11, 2016

Creamy tomato pasta

When in doubt, always start by cooking bacon and onions. The rest will work itself out.

That's how tonight's dinner started.  I knew I wanted pasta, and all the meat was frozen. Enter the old standby.

Start with bacon and onions (and garlic). Throw them in a pan on medium high heat until the bacon is cooked and the onions and garlic are browned.

Add in a couple (4 oz) cans of tomato sauce and some kale and leftover Greek yogurt. Plus the last handful of parsley and oregano that grew in the summer's herb garden. Grab the frozen block of parmesan cheese and grate some over the top. Salt and pepper to taste. If your tomato sauce tastes a bit tinny, sprinkle in a bit of sugar.

Serve over noodles. A mighty fine dinner.

The final picture was snapped after hubs started to eat, because mine was already gone.

No comments: