It’s 5 o’clock. You just got home from a grueling day, your nose having been surgically removed from the grindstone, when suddenly you realize you forgot to make anything to feed the book club gathering in your living room at 6:30 p.m. Or maybe it’s a last minute invite to a really great pot luck or your favorite uncle’s surprise funeral.
Whatever the reason, sometimes life gives us dining deadlines we simply don’t have time to cook for. Well, hopefully, you at least have time to shop or maybe you’ve got everything you need for this dish just lying around at house—or will after reading this post.
That’s why I’ve decided to share with you, Gentle Readers, the secret to my social success. That is, the dish that will get you invited back but that you won’t mind actually making. That is, my Dump and Dine Pasta (the concept graciously given to me by some chick named, Cathy, whom I used to know in New Orleans in 1995. But I digress….)
Dump and Dine Pasta
In some order make or obtain the following:
About one cup of basil pesto. You can make your own from last year’s home-grown basil crop, as I did, or if you hate the people you are serving, use that crap in the pouch with all the chemicals in it. Your call.
About one cup of alfredo sauce. Same note as with the pesto, above. Hatred optional.
One can of diced tomatoes, drained.
One jar of marinated artichoke hearts, drained.
OPTIONAL: About 2 oz of some kind of protein. Smoked salmon or ahi tuna, grilled chicken breast, boiled or sauteed shrimp, etc., will do, according to your taste.
12 to 16 oz. of your favorite pasta shape, cooked and cooled. Something like farfalle, penne, or fusilli is what you are shooting for. You know, something that will hold a heavy sauce.
Dump (into a 9″ x 12″ dish), toss, and serve. Should look something like this:
See? Stupidly easy. And awesomely delicious. Now, don’t say I never did anything for you!