[There’s never anything wrong with a plate of farfalle, or, as they are referred to in our household, “conductor pasta” because of bowties.]
[I don’t wear bowties (does not work with my frame and really, I do have no hipster talent at all. In fact, I only have two clothing registers, which are “Dandy Dyke” and “Scottish Earl on a duck hunt”, neither of them being in any way hip, and — no, wait. How did I end up here?), but I will eat them. A lot.]
Sometimes, dishes just happen. Like this one. It started with “I had an out of office appointment and missed lunch”, which I usually bring from home. Faced with a lengthy afternoon appointment to boot, I picked up a burrito at El burro instead, which came with a bag of decent tortilla chips. I handed those to the kids at dinner and made a kid-friendly pico de gallo on the side to trick them into some vegetable intake, which means that it’ basically just skinned, chopped fresh tomatoes with salt and some olive oil.
There were leftovers, which I wanted to put to some pasta sauce use, but someone had marinated one too many tortilla chip in there overnight and it was not neutral tomato sauce anymore, but definitely a tortilla-chip-something in flavor. So I decided to work with that, put on a small onion sofrito, dumped in the tomato sauce, let it simmer a little and stirred in some tabasco jalapeño, some chili flakes and, in serving, two spoonfuls of sour cream.
I might actually make this again on purpose.
Accidentally ‘Mexican’ Pasta (makes 1 serving)
- 100g farfalle pasta
- 3 medium-sized tomatoes, skinned and chopped (seeds optional)
- salt, olive oil, pepper
- half a small onion, finely diced
- chili flakes
- a few drops of tabasco jalapeño
- if on hand, a few tortilla chips to spare
- 1-2 tbsp. sour cream.
- Set up the pasta to cook on the side.
- When the water boils, dump in the pasta and the tomatoes, gently slit cross-wise at their bottoms.
- After a minute, when the tomato skin will have torn further, fish out the tomatoes with a slotted spoon. Peel (careful, hot!) and dice.
- In a bowl, dress the tomato with a bit of olive oil and salt to taste.
- If you want to go the accidental route, dump in a few tortilla chips and let it sit for a while (then remove the soggy chips again)
- In a pan, heat up a tsp. of olive oil, sauté the onion until translucent and fragrant.
- Add the tomato salsa, leave bubbling gently.
- Add chili flakes and tabasco jalapeño to taste, possibly some more salt an/or black pepper, too.
- Stir in the drained pasta until evenly dispersed.
- At the very last moment, add the sour cream, barely stir it in (it is not supposed to blend into the sauce or warm up to much), and then serve immediately.