Tortellini with Tomato Sauce

This is what Eats for One is all about.

tortellini served

tortellini served

You have noted my harping on the creative use of leftovers; Monday’s lunch presented a perfect example. In order to have leftovers, you have to have meals (duh!), and this is what I had been cooking.

About a week ago, I made a K Paul Meatloaf and had half a green bell pepper left over. I put it in a baggie and stuck it in the crisper.

Last Wednesday I made a pan stew of scallops, peas and pearl onions. The recipe –from the Tra Vigne Cookbook – calls for 1/2 pound fresh pasta in a shape about the size of a pearl onion. I usually use conchiglie (little shells) or gigli (little lily) but this time I used fresh cheese tortellini, which comes in a ten ounce package. So I had some fresh pasta left over.

Thursday, I cooked Swordfish Provencal from a recipe I found on the Beyond Salmon blog. It calls for a 28 ounce can of diced tomatoes, drained. I saved the juice/puree in a POM jar.

Saturday, I made braised chicken thighs with tomato, capers, anchovies & olives from a Janet Fletcher story on chicken thighs in the Chronicle. It calls for a 28 can of whole peeled tomatoes, drained. More drained goodness. In both cases, I used cans of Italian San Marzano tomatoes; they’re more expensive, but well worth it.

Looks like lunch.

I put a pot of water on to boil. While that was going on, I diced the bell pepper put it on to sauté in olive oil, about 5 minutes. While the pepper softened I chopped half an onion and put that in with the pepper (another 5 minutes). I diced an Aidells Cajun Style Andouille (not left over) sausage and threw that in followed by the tomato sauce and seasoned it with salt, pepper and thyme. While the sauce cooked down a bit, I cooked the pasta (3 minutes), drained it and added to the tomato mixture. I let that bubble a little to get the flavors all going together, and served myself a nice lunch.


Copley Square, Boston

Copley Square, Boston

Eats for One is going on the road to see friends and sights in Boston and spend Thanksgiving with sons Eric and Brian in Maine, where Eric is raising his own turkey. I’ll surely have tales to tell when I get back.

Eric -- out standing in his field

Eric -- out standing in his field

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