This is a layered backup recipe, feel free to remove or add ingredients:
- Pasta -- 250g
- Olive oil -- 6 tbsp
- Feta -- Half a cup or so
- Parmesan cheese -- Enough
- Arugula -- Two fistfuls of leaves
- Garlic -- 2/3 small cloves
- Chili -- Some
- Pine nuts -- Some
- Lemon juice and zest -- 1/2 small lemon
- Basil -- 5/6 leaves
- Cooking salt and Pepper -- Some
These amount are for two hungry poor persons.
Boil water, add pasta.
In a cup squeeze half the lemon, grate in a bit of the zest, throw empty half lemon in the trash.
Add a dash of oil, salt and pepper, some diced feta and a few basil leaves. Dip in most of the arugula and stir around with a fork.
If you have fish sauce, add two tablespoons to the cup.
Heat up the pan with some oil, stir fry thin sliced garlic, chili pepper and pine nuts; break the pine nuts with a wooden spoon so they release their oils as they toast a bit.
If you have bacon you need to get rid of, throw it in. Or a sausage, or chorizo, or speck, prosciutto, or anything really. SARDINES. ANCHOVIES. KITTENS.
When garlic is golden throw in the arugula with the juices, add the remaining diced feta.
Add pasta, add a bit of oil and stir well.
Serve covered with a few fresh leaves of basil or mint, cubes of feta, freshly ground black pepper. Quartered cherry tomatoes.
Best served with too much white wine.