Pantry pasta

By Jonniker

Surprise! I was a broke college student. With no car, no money, and pretty much nothing but a kitchen and two pots, along with maaaaaybe ten dollars a week to spend on food. Granted, this was 1998, so ten dollars went pretty far, but not as far as you would think, given that my lack of car also meant I had to buy most of my groceries at the corner convenience store. 

To survive, I came up with this recipe, and it's so delicious, I still make it to this day. It's made almost entirely from non-perishables, save for the onions, which can be omitted if you must, although they're so cheap and so readily available, even in drugstores, that why not? 

To me, it's the ultimate cheap comfort food. And as comfort foods go, not too terrible for you. The whole thing costs less than $5 to make, and feeds a flipping army. For me, one batch would go for at least four meals, usually five. You can't beat a filling, reasonably nutritous meal for $1 when you're in college. Or any other time, really.

1 can black pitted olives
1 onion
1 pound pasta
If you have any herbs or garlic powder or fresh garlic, great. If not? No biggie. 

In a large, deep skillet or dutch oven, saute the onions over medium heat in a little oil until they begin to caramelize, about ten minutes. Turn the heat to medium-high and throw in the olives and herbs, if using. Break up the olives with the back of a wooden spoon or your fingers, if you're feeling lazy and it's just you. Bring just to a boil, then reduce heat and simmer until the liquid is almost completely reduced---really, you should have maaaaybe 1/4 cup of liquid left. Remove from heat. Warning: if you taste the sauce without the pasta, it will be so salty, you will die. Over the bland pasta, it is DELICIOUS. Trust. 

In the meantime, boil up the pasta of your choice, drain and add directly to the skillet and toss until completely combined. If you've got parmesan, add it now. If not? Eh, pepper is fine. The cheap pasta does not care what you do to it. It's even good cold! 

Comments

[Elsha]

Sounds yummy.

[PomJob]

Sounds yummy! I bet diced tomatoes would be good in it, too.

[Christine]

This with green olives, subbed for the black, and a can of tuna cooked in is still to this day one of my favorite things to eat; poor student or no. (If you want to go really "fancy" go 'head and throw in some capers with the olives, onions and garlic.)

[april]

I've decided to be your official taste tester tonight, since I was headed to the store with no plan on what to make for dinner. I already had 4 partial boxes of whole wheat pasta, so I followed your directions, added some leftover chicken and a splash of balsamic vinegar with the onions, garlic and black olives. Topped with Parmesan and happy!

[jonniker]

April, you MADE it? I'm thrilled! I'm SO THRILLED!

[april]

Update, Jonna: the leftovers were eaten for dessert. As my husband was digging into his third helping (which had already been packaged into tupperware) he told me I have to make it again. Soon.

[Christian Louboutin outlet]

Overnight, my wonderful craigslist-parts franken-bike, entertainment/exercise whip became my primary mode of transportation. Welcome to the world of bike commuting. This required a quick and cheap functional adaptations.

[april]

Jonna, I made this tonight and it reminded me of pantry pasta (I think it's the cooked black olive/onion mixture). I added some kalamata olives, but I give it two thumbs up - I think you'd like it!

[april]

Okay, it didn't take my html. THIS is what I made: http://allrecipes.com/recipe/spaghetti-squash-i/detail.aspx