Like a child handed with a choochoo train, I was ecstatic getting a pack of some whole wheat spaghetti pasta direct from Italia. My husband, Jake, is back from a week-long conference in Italy and he came home with spices and other kitchen stuff that totally got me excited.
Okay, what to do. I scoured our freezer for possible ingredients to go with the pasta noodles. Ohhh, I saw a pack of ribeye (sukiyaki cut) and mentally screened other potential ingredients that could to go with it. I wanted something light, healthy and very Italian tasting. So I settled for some olive oil-coated pasta with meats, peppers, tomatoes and herbs!
In fact, if I had roasted eggplants, zucchinis and capsicum peppers available in my ref, I would’ve let them join the rest of the ingredients. That would have been the ultimate. But hey, this one was a mighty hit just the same.
Oh, just a side comment– I’ve been going to SM Hypermarket Centris Stn and can I just say, the prices of their veggies are far lower than the standard prices of veggies in most supermarkets. Our helper even quipped, “Eh Mam mas mura pa ho dito ang gulay kesa sa palengke namin eh!”. Just a quick tip for the budget-conscious shoppers.
Anyway, I immediately donned myself in my new apron from the land of pasta and risotto and off I went to cook away the pasta and everything that went with it!
1/4 kilo ribeye sukiyaki cut meat
1 red bell pepper
1 green bell pepper
1 can diced tomatoes
3 tbsps fresh basil, chopped
6 cloves of garlic, minced
1 cup black mushrooms, sliced
1/2 cup grated parmesan cheese
3/4 cup olive oil
salt and pepper to taste
Cook pasta according to package directions.
In a skillet, saute garlic. Add meat, bell peppers and mushrooms. Stir until meat is cooked (about 3 minutes). Pour in the mixture tomatoes and basil.
Season with salt and pepper. Mix with drained pasta noodles.
Sprinkle with cheese on top. Serve with your favorite toast.