#backpocketpasta

Bon Appetit has been talking about what they call “#backpocketpasta.” You know, that recipe that just comes together with what’s in your fridge and is satisfying any night?

I want to tell you about mine. A one pot wonder, if you will.FullSizeRenderYou will need: a sturdy pasta (fettuccine, cavatappi, penne, rotini, etc etc), a bag of spinach or arugula (or mix), cherry or grape tomatoes, hot Italian sausage, garlic, basil and a little cooking oil. But it’s flexible.

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Make a pot of whatever pasta in salted water. Then drain, saving some pasta water, and rinse in the colander. Leave it there.

Heat up about a tablespoon of you cooking oil (olive or avocado are my favorite), sauté garlic and maybe some red pepper flakes in the oil. You can omit pepper if your Italian sausage is already spicy enough for you.

Sausage time. If it is loose, just throw it in the pot. If they are whole sausages, cut them open and turn it into loose sausage. Brown all the way through, crumbling as you go.

Next, toss in the container of cherry or grape tomatoes, and stir over medium heat as they start to soften and pop open.

When they start to pop, add the pasta back to the pot and stir to combine. The popping tomatoes will start to make a kind of sauce as they release their juice. If it needs more sauce, add some of the reserved pasta water.

Add a whole bag of greens (spinach or arugula), and let it wilt down and mix it into the pasta.

That is IT.

Serve with cheese and sliced basil on top – PARM always, sometimes mozz to make a mock Caprese.

Makes a great lunch all week.

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