Me Make Pasta

My friend Maureen has an amazing blog on real vegetarian cooking at The Vegetarian Salmon, and she keeps pestering me to cook more, so even though I suck at the cooking, the motivating to cook, and the blogging about the cooking, I'm (sort of) really trying to do better.

Last week I bought some awesome olives from the olive bar at Gigante and bought a yellow squash with the intention of doing some sort of pasta thing. There's this pasta that's probably been in my cabinet since I moved in in 2002, but it doesn't go bad, right? Well I never got around to it, and the squash got squishy. So that didn't work, but this week, I again got my intentions up and bought another squash and some fresh garlic.

I'll start backwards. The dish was OK the night I made it, but I had leftovers today and it was really good. All the flavors had soaked together in the pasta and it was pretty darn tasty. I guess that's a semi-success. Here's what it looked like.

Here's what I did.

I cut up the squash while heating some olive oil and a pressed garlic clove in a small pan. Then I set the water boiling. As the oil heated, I cut up the squash. Then I threw it in and started pitting and cutting the olives. I sauteed the squash for a while. I just tasted it until it seemed good and cooked. I think there may be some more cook-ish way of telling, but this seemed to work. I heated up some leftover TJ's Arrabiata sauce as the pasta went in the boiling water. Eventually I added everything together in a plastic bowl (Maureen says this is bad, but I'm not sure why), added some fresh Parmesan and my signature garlic bread

(Take a pre-sliced, frozen multi-grain baguette and throw some butter, oregano, basil, garlic, and garlic salt on it and bake until it looks good.)

I know I used the wrong pasta, and apparently the wrong bowl, but this wasn't bad. I put together food I liked, it was pretty easy, quick, and it sort of worked.