Last Saturday I went to Green City Market for the first time. I approached this market in the same way shopaholics approach Nordstrom’s. I have always been of those crazy people that never minds grocery shopping, but being at an outdoor market is an entirely different experience. It brings another level of connection to the food and the hands that have touched it and put their heart into it. I left the market with an arm full of sunflowers, Ciabatta Bread and produce, that I simply couldn’t wait to bring the flavors to life.
I often feel obligated to show up to these markets with recipes in mind, otherwise I fear I will buy something that simply goes to waste. Despite several attempts, I’ve never been good at planning that way. I don’t know exactly why, but following a recipe often leaves me feeling less connected to the food. I love the feeling of adding a dash of this and that and watching it coming together. Sure this can often lead to some less than perfect meals, but I learn and revise. I still believe recipes are important (since I have followed plenty), but I feel it’s so important to put your own personal touch into every meal.
Tonight I came home from work without a clue of what I would make. I didn’t want to go to the grocery store or get something from take out so I forced myself to use whatever I had and put a meal together. I had pasta and with that you can pretty much do anything. At the market I bought garlic snape for the first time and the flavor it brings to a dish is so powerful you only need a tiny bit. With those two ingredients and a few staples I managed to put a meal together. I didn’t create something that has never been done before; it was simple and basic pasta. It was that little touch of something unexpected that made it feel like my own.
A Basic Buttered Pasta
1 Pkg of Pasta, any variety
2 Tbsp. butter, add more to taste if necessary
2 Tbsp. olive oil (I just went with a few glugs, but if you prefer measurements I would start with 2 Tbsp. and adjust for taste beyond that.)
Salt and Pepper
1 stalk of garlic snape, diced thin
1 cup shredded cheese (I used mozzarella, but you could try different flavors)
Cook pasta according to package directions. Drain and place into a serving bowl. Immediately add the butter and olive oil so that the butter melts and the olive oil sticks to the warm pasta. Add the cheese and stir to blend. Top off with the salt, pepper and garlic snape.
Serve and enjoy