Hurricane Pasta

Everyone surviving Frankenstorm OK?

Monday afternoon I decided I should take advantage of the electricity and running water in case we lost it soon, so I decided to cook something. Except I hadn’t gotten any real groceries and only had pantry staples to work with. So I made my go-to, not-really-cooking-just-need-to eat pasta. Which I’m now calling hurricane pasta! And sharing with all of you in case you find yourself similarly situated someday soon.

And that is absolutely my husband putting a West Wing DVD into the DVD player in the corner of that picture. That’s how we do hurricanes…

HURRICANE PASTA

7 oz. fettuccine, spaghetti, or angel hair pasta (half a package)
1 cup frozen vegetables (such as corn, peas, carrots, shelled edamame, etc.)
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp soy sauce
1 tsp hot sauce or sriracha (or more to taste)
3/4 cup panko bread crumbs

1. Cook pasta according to package directions. In last 2 minutes of cooking, add frozen vegetables to pot of boiling water. Drain pasta and vegetables in colander.
2. Combine olive oil, balsamic vinegar, sugar, soy sauce, and hot sauce/sriracha. Taste and adjust quantities to your liking.
3. Toss pasta, veggies, balsamic sauce, and panko in bowl. Serve warm or chilled.

Doesn’t get quicker or easier than this! Here’s the rest of our hurricane supplies, or what I like to call “What Happens When You Send Your Husband to the Grocery Store” —

And the best part of Hurricane Sandy? We threw a big party two days before it hit. There was leftover beer. Lots and lots of leftover beer…

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