Pepperoni pasta from the NYT. I really just use the recipe as a jumping off point: I use a lot less pepperoni, this time I omitted garlic (because we were shockingly out!) and I added some cherry tomatoes, almost a whole bag of spinach, mushrooms, and scallions. This is so quick, flavorful and adaptable that it's a wonder I don't make it every week. The only part I wasn't crazy about was the pasta itself. We seem to have bought some subpar penne that gets overcooked no matter what.
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