I love the whole art of repurposing. Something that was created for one purpose and then modified to suit another. Generally hacking is the term used for this operation. But when it comes to food and recipe creation, “hacking” does not usually have a positive connotation. However, this dish exemplifies the best of what hacking leftovers can be, something unique from the ashes of another dish (hopefully not literal ashes!) So I had on hand a whole pan of vegetables that I had roasted in oil and that were now resting in my fridge as “confit”. Of course I could have just re-heated them and enjoyed them as I previously did two days earlier. But hey, that’s not my style. So I deduced that these particular vegetables would taste really good served over a plate of comforting pasta. Decision in hand, all that was left to be done was the implementation of my clever plan.
What you need:
- leftover confit vegetables (recipe can be found here)
- a little of the confit oil
- 500g of pasta, cooked to package instructions
- 2 cans of whole tomatoes
- romano or similar grated cheese
- salt and pepper to taste
How it’s done:
- If you do not have leftover vegetables cook some as per the recipe instructions. (the recipe is flexible, you can use whatever vegetables you have on hand.)
- In a saucepan add a little of the confit oil to the pan and re-heat the vegetables.
- Add the tomatoes, salt and pepper and cook until the sauce has reduced to a nice thick paste.
- Serve over your favourite pasta with a little cheese and enjoy.