I opened the fridge door and let the cool rush of air wash over my face. Leaned in, took a deep breath, and then prepared to show no mercy.
I was in the midst of a deep clean of my kitchen. Going through the fridge, the pantry, the cupboards and getting rid of anything that was underused, past its prime, or just unnecessary. There were a couple of bottles of condiments and a package of oats that I'm pretty sure I brought with me when I moved into this apartment. Spices that I've had since college. Items that I don't even remember buying. My kitchen was in desperate need of this scouring. Offering it up a rebirth of sorts. Once finished with the purge I felt lighter, more at peace. And definitely ready to cook something up in my newly organized space.
In an effort to use what I have on hand more often and avoid throwing food away, our dinner that night was a pasta made solely from items I already had around. Sun dried tomatoes, half a container of mushrooms, the remainders of a bag of spinach, cured meats, a basil oil I'd made for soup. It merged together into an interesting, tasty meal and left my fridge even cleaner than before.
Clean out the Fridge Pasta
This isn't so much a recipe, but a guideline on how to take ingredients you have on hand and create a solid dinner out of them.
Put a pot of salted water on to boil.
Chop up any veggies, onions, meats, etc. that you have on hand. Grate some Parmesan, pecorino, or asiago cheese.
If you have a hearty pasta that takes a longer time to cook you may want to toss it into the boiling water before starting on the "sauce." If it is a skinny/fast cooking pasta you may want to wait until the sauce is almost ready before cooking. Before draining make sure to reserve about 1/2 c. of the pasta cooking water to possibly use in the sauce.
Heat a couple of tablespoons olive oil and a couple of tablespoons butter in a large saute pan. If using, start by sauteing the onions. Next up you will want to add any really hearty vegetables: carrots, celery, leeks, turnips.
If you have any uncooked ground meat you will add that to the vegetables once they are just tender and cook it through.
Next into the pot would go any medium veggies: kale, zucchini, mushrooms and garlic. If you have some tomato paste that you want to use now would be a good time. Any cured meats (prosciutto, chorizo, etc.) could be added now as well.
Check the fat level in the sauce: if it is too dry you may want to add a bit more butter to have something to stick to the pasta.
Now toss in any light veggies: spinach, herbs. The sauce is now ready for the pasta.
I like to add the pasta to the sauce pan over a medium-low heat, tossing it all together with a couple of tablespoons of the pasta cooking water to make a creamy, cohesive sauce that coats the noodles. Then turn off the heat, top the whole thing with grated cheese and fresh basil or parsley if it's on hand, and serve.