How do you usually grocery shop? Do you buy stuff “just in case” or do you buy exactly only what you need and get out?
I think I’m a mix of both. I zoom in onto things I know I would need first.. and along the way, I sometimes grab something I might need. But not without some quick mental calculation of price comparison and if I really might need that item. The answer is sometimes, “Naw, we won’t eat that even though it’s dirt cheap now.” And other times I’ll convince myself saying, “Yes… yes, we WILL need this eventually.”
That was how a pack of frozen seafood medley entered into my cart and finally into my freezer where it hung out for about 3 months. Mmhmm. 3 months. I forgot ALL about it until one day I was looking into the corners of my chest freezer and saw the packaging peeking out from the corner. It was an oops then a-ha moment. Dinner that night was decided.
It was to be pasta.
I wanted the cherry tomatoes to collapse a little together with some tomato pesto. You can use tomato puree but I love that tomato pesto already contained basil and spices with a bit of a smoky flavour.
Another installment of weeknight quick pasta for you. Using what you have already… or what you didn’t realize you had. 😉
“But that no man is justified by the law in the sight of God, it is evident: for, The just shall live by faith.” (Galatians 3:11)
- 7 oz (200gms) Penne
- 2 tbsp Olive Oil
- 1 Eggplant, cubed
- 2 Red Onions, peeled & sliced thinly
- ½ lbs frozen seafood medley, thawed (mine contained scallops, fish, shrimp, squid & mussels)
- 1 cup Cherry Tomatoes
- 2 tbsp Tomato Pesto
- 1 cup Pasta Cooking Water, retained
- ½ tsp ground Black Pepper
- 1-2 tsp Truffle Oil (optional)
- Boil the penne in salted water according to package instructions.
- Thaw & rinse seafood well.
- In a large saute pan, heat up oil & saute onion. Toss in eggplant cubes and leave to soften slightly.
- Add in cherry tomatoes & tomato pesto with black pepper. Stir for about 1 minute.
- Pour in ½ the water & bring to a simmer.
- Add in seafood and simmer for about 30 seconds.
- Toss in cooked penne & stir. Add more water if it's too dry. Adjust seasoning.
- Dish up & serve immediately with drops of truffle oil over each bowl.