Sick of your salsa but you still got half tuppleware of it? Well, fret not, you can always recycle it into a tomato based pasta sauce and with the extra kick of it too. I add on smoked yellow pepper to get a stronger flavor of my sauce. And for the meat, this time I add on sliced marinated pork loin.
*Yield: about 4 servings
Ingredients:
Your favorite pasta for 4 servings - this time I use fusilli
The sauce:
5 tomatoes - sliced
10 cloves garlic - roughly chopped
Your leftover salsa
1 yellow pepper - (this will require courage for those who are try it for the first time) burn it on the stove until all skin turn black thoroughly, toss the burned pepper to a bowl and cover w/ cling film tightly for 10 minutes. After that, under running water, peel of the skin until no more charred skin on the pepper and throw away the stalk and the seeds, and sliced. The cool term for this routine is filming.
Seasoning:
Tomato sauce / Ketchup
Red Wine / Cooking Wine
Balsamic Vinegar
Olive oil
Marinated pork:
250gr pork loin - sliced, poked generously w/ fork. Poking will tenderize the meat, much more organic than meat tenderizer.
3 tbsp honey
1 lemon - squeezed
Olive oil
Lemon pepper
How to:
1. On a bowl, add in honey, lemon, olive oil and pepper, stir up till well blended. Add in the pork and mix well until all slices are covered, set aside into the fridge for about 1/2 hour. Don't go over more than 1.5 hours because the marinate has lemon in it, unless you like a super sour meat.
2. On pasta pot, boil the pasta with 2 pinch of salt and splash of olive oil to give taste and prevent pasta from sticking together. Once pasta is al dante, pour the pasta on the strainer and set aside.
3. On a hot pan, add on olive oil, and once hot, add in garlic and saute until fragrant and golden brown.
4. Add in tomatoes, pepper and the salsa together (don't add in the salsa water though), cook until skins are separated. Lastly add in tomato sauce.
5. Once the sauce bubbling, add on wine and vinegar. If sauce too thick, add on more wine to thin it.
6. On separate pan (non stick pan), cook the pork piece by piece, each side by 1 minute and set aside.
7. Back to the sauce, toss in the pasta until well blended, and serve, add the pork on top.
Side Notes:
1. If you notice, you'll have to wash 3 different pans at the end of the day. Sorry, this is inevitable unless you want to get your pork in the sauce together, but it won't be nice.
2. The marinated pork can be a separate dish by itself. How? Don't throw away the marinate, cook it into a sauce and thicken it by corn flour and you have a pork dish that can be served w/ rice or mashed potatoes in company of your fave boiled veggies.
*Yield: about 4 servings
Ingredients:
Your favorite pasta for 4 servings - this time I use fusilli
The sauce:
5 tomatoes - sliced
10 cloves garlic - roughly chopped
Your leftover salsa
1 yellow pepper - (this will require courage for those who are try it for the first time) burn it on the stove until all skin turn black thoroughly, toss the burned pepper to a bowl and cover w/ cling film tightly for 10 minutes. After that, under running water, peel of the skin until no more charred skin on the pepper and throw away the stalk and the seeds, and sliced. The cool term for this routine is filming.
Seasoning:
Tomato sauce / Ketchup
Red Wine / Cooking Wine
Balsamic Vinegar
Olive oil
Marinated pork:
250gr pork loin - sliced, poked generously w/ fork. Poking will tenderize the meat, much more organic than meat tenderizer.
3 tbsp honey
1 lemon - squeezed
Olive oil
Lemon pepper
How to:
1. On a bowl, add in honey, lemon, olive oil and pepper, stir up till well blended. Add in the pork and mix well until all slices are covered, set aside into the fridge for about 1/2 hour. Don't go over more than 1.5 hours because the marinate has lemon in it, unless you like a super sour meat.
2. On pasta pot, boil the pasta with 2 pinch of salt and splash of olive oil to give taste and prevent pasta from sticking together. Once pasta is al dante, pour the pasta on the strainer and set aside.
3. On a hot pan, add on olive oil, and once hot, add in garlic and saute until fragrant and golden brown.
4. Add in tomatoes, pepper and the salsa together (don't add in the salsa water though), cook until skins are separated. Lastly add in tomato sauce.
5. Once the sauce bubbling, add on wine and vinegar. If sauce too thick, add on more wine to thin it.
6. On separate pan (non stick pan), cook the pork piece by piece, each side by 1 minute and set aside.
7. Back to the sauce, toss in the pasta until well blended, and serve, add the pork on top.
Side Notes:
1. If you notice, you'll have to wash 3 different pans at the end of the day. Sorry, this is inevitable unless you want to get your pork in the sauce together, but it won't be nice.
2. The marinated pork can be a separate dish by itself. How? Don't throw away the marinate, cook it into a sauce and thicken it by corn flour and you have a pork dish that can be served w/ rice or mashed potatoes in company of your fave boiled veggies.
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