pasta

Pasta with Goat Cheese, Tomatoes, and Crispy Garlic

Published: Sep 7, 2017 · Last updated: Sep 7, 2017 by Marissa

Pasta with Goat Cheese, Tomatoes, and Crispy Garlic: Made with fresh ingredients and garlic-infused olive oil, this simple dish is full of flavor.

Hello, friends!

I’ve got something really good for you today. So good! It’s my new favorite and I’m really excited about sharing it. It’s a simple pasta dish with crumbled goat cheese, tomatoes, and crispy garlic. Also, there’s fresh basil.

The crispy garlic is made by infusing olive oil (with garlic, obviously), which is also used in this recipe because of course it is.

But here’s the shocking twist: you won’t find the recipe over here! GASP!

I shared this tasty dish over at my friend Brita’s blog, B.Britnell….

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Cacio e Pepe

Published: Dec 9, 2016 · Last updated: Jan 7, 2018 by Marissa

Cacio e pepe is a simple Roman pasta dish. The title “cacio e pepe” literally means “cheese and pepper.” The pasta is cooked al dente and is tossed with freshly grated Pecorino Romano, coarse ground black pepper, and some of the reserved pasta water, creating a creamy and delicious comfort meal. Topping with freshly grated Parmigiano Reggiano adds a slightly nutty flavor.

Mmm, pasta.

You know when you discover something for the first time and it ends up being this amazing thing and you ask yourself, “how did I never know of this before!?” And if it’s food related, you might make it (or maybe order it) frequently because you can’t seem to get enough and you’ll just eat it and eat it and eat it until you maybe die? Okay, maybe that last part was a little extreme, but you get me, yeah?

Enter the story of me and cacio e pepe. I first discovered this delicious simplicity earlier this year while searching for food inspiration on the internet. I came across Kenji’s post on Serious Eats and instantly fell in love. The similarity between this and the browned butter spaghetti with mizithra I grew up on intrigued me and the fact that black pepper is a main ingredient really hooked me. I knew I was going to be into this before eating it. …

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One-Pot Creamy Sausage and Pasta

Published: Oct 21, 2016 · Last updated: Jan 7, 2018 by Marissa

One-pot meals are awesome because they’re so versatile and are easy to prepare. This creamy sausage and pasta takes less than an hour from start to finish, making it a great pick for a weeknight meal.

Yasssssssssss. It’s Friday!

I love Fridays. Particularly, Friday nights. Because I’m either out with friends having all of the fun (usually involving food and drinks) or I’m lounging at home in pajamas, which I call “Pajama Friday” (this also usually involves food and drinks).

I have no idea which type of Friday today is yet. I will say if it ends up being a pajama-like deal, I am totally okay with that because it’s been a pretty busy week! Some downtime sounds rather nice right now. You feel me?

I’m still getting adjusted to this new schedule of mine that involves more than one type of work. I am loving it, but it also has me having to figure out food fun. When I get home from one job, I give myself some time to quickly make dinner before I move onto the next (which is a work-from-home deal, so pajamas are absolutely worn here). Sometimes Jason will head dinner, but his schedule is kind of all over the place right now too. When things don’t line up, we either save food for one another, fend for ourselves, or have leftovers. Take-out may or may not sneak in there from time to time too.

And that’s when one-pot meals come in so, so handy. Easy to prepare + delicious + minimal cleanup = YES, PLEASE.

…

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Shrimp Scampi

Published: Apr 1, 2015 · Last updated: Jan 7, 2018 by Marissa

So I was going to update another post this week to replace a not-so-pretty photo, then I decided to write a whole new post instead!

I’ve posted shrimp scampi before, but instead of updating the other post with new photos, I created a new one to serve with pasta (the other is meant to be a paleo-ish post). Though I’d still like to update the original one with prettier photos, I’d also like to update the recipe itself because I want to tinker with the ingredients for the paleo version. Maybe I will work on that soon! In the meantime, here’s one of my favorite (and super easy) pasta dishes. Shrimp scampi with linguine!

When it comes to cooking fats, you may know by now I use various types of olive oil depending on the recipe. Extra virgin is mostly for dressings, regular olive oil for sauteing and marinading, and extra light for frying and of course, homemade mayo. There are very few recipes I cook with extra virgin olive oil, but this is one of them! However, extra virgin can burn really easily, so I always cook at a low or low-medium heat. It takes longer for the pan to heat up, but waiting is way better than ruining the oil. Once it burns, it is useless, and that’s bad news bears! Olive oil is expensive; the last thing you’d want to do is waste it!

I have no good rhyme or reason why I use evoo for shrimp scampi. I just do. I find it tasty! Okay, I guess that’s my one good reason. Some people are against it, some are not. I think life is too short to ponder on such things. Just eat and be happy! And also, be healthy. Very important!…

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