Tonight I was starving and I clearly had to make something to eat.
But you know me, I’m not the one to cook heavily. I see my cooking more like “preparing the ingredients to be edible.” What I consider “real cooking” is when people make enough food to feed the entire football [=generic name for a sport in which 2 teams of players must somehow control a ball to score points. It comes in more variants.] team for 3 days or so.
Looking in my closets and fridge for stuff I could make, I noticed I had a pack of spaghetti pasta, some ham, green peas, and some other stuff. So I decided to use most of these ingredients together, just for kicks.
And the result is here, below. I hope you’ll find it interesting enough to give it a try. I mean anyone can do this.
- 1 pack of spaghetti pasta [mine was 400 or 500 grams]
- some tomato sauce/ paste
- some green peas [I had about 500 grams of frozen green peas]
- 2-3 carrots [if you like them]
- some ham [I used all the ham I had, some 6 slices? I forgot to be honest]
- some olives [I had 100 grams of sliced green olives. This is how I bought them]
- 1 or 2 bell peppers [I used 1 green bell pepper]
- some salt
- some condiments
- some cooking oil [If you prefer any type of oil, you could use that one I suppose]
Prepare the spaghetti by boiling it. Usually the packages have indications on them. I over-boil the pasta for some reason. TIP: use some salt and some oil while boiling the pasta – it will be more tasty and it won’t stick anymore].
Chop the carrots, the bell pepper, and the ham.
In a sauce pan you will want to pour some oil, the peas and all the rest of the ingredients, minus the olives. TIP: You’ll want to boil the carrots separately if you want them done fast and soft.
You can add the boiled carrots a few moments before adding the tomato sauce. Let cook for some 5 minutes.
Drain the spaghetti, but leave them in a big enough pot. Add the sauce on the spaghetti, the olives, and mix.
Let cool for some 5 to 10 minutes, and serve!
It may not look or sound yummy, but it is! Or maybe my palate is weird.
(c) Cooking My Experience 2013 – present