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Yesterday, I set aside a few hours to make pasta, which was a bit of a mess when the eggs toppled over what I thought was a nicely built tube of flour. Once I got it all worked out and rolled out an assortment of pasta, I went about making a spaghetti dinner for myself. But even with a freshly made sauce and pasta, it sounded boring.
So, I set out on an inspiration hunt. A quick peek in the fridge revealed some cheese that I was still meaning to eat. Then I spotted a freshly washed french onion soup bowl in the cupboard. And then I spotted my small fry pan that had a little bit of lemon olive oil left over after frying up the sauce's mushrooms. Voila!*
The noodles got tossed in the oil, and then in some of the sauce, before being placed in the bowl. Then it was topped with another scoop of sauce, a suburst pattern of cheese, and some leftover fresh basil. I threw that in my toaster oven's broiler while I tossed up a salad, and in no time, I had a quick variation on the normal pasta. The cheese melted into a perfect, thorough covering, and the pasta had a nice citrus hint that worked well with the sauce. It was definitely worth the slight extra effort, and next time I might even go another step towards the french onion route and add some crispy garlic bread under the cheese.
*Edited
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7-31-2008 @8:01PM Rt said... I think this is a killer idea. The broiled cheese really makes it. The individual serving is a plus as well.
Personally, I think this is such a good idea it would withstand such things as pre-prepared (store bought) components. Perhaps I just love the comparison to french onion soup.
This is a dinner party treat. Especially where you don't want to 'over load' the guests with the 'main' course.
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7-31-2008 @10:47PM seriously said... Viola? What do string instruments have to do with spaghetti?
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7-31-2008 @10:48PM Monika said... Oh Cripes.. Thanks seriously..
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8-01-2008 @8:51AM Blair said... I'm going to bookmark this for one of those winter days when I want to do something different. It seems that the basic premise would lend itself to no end of items that might be at hand, and when cooking for one, that is always a plus!
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8-05-2008 @2:30AM Jesse said... Had baked pasta in a resturant and have never looked back. Will top my own with 2 or 3 differnt types of cheese and stick it under broiler....love the way almost burnt cheese tastes!!
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