From Tapas to Pasta

Apparently I am still in a Spanish frame of mine, and am still loving all the Spanish influences in my cooking.  And as you are all aware,  I also hate throwing food away if I don’t have to.  This being said, I had yet another visit from La Reina de la Cocina, the Queen of Leftovers herself, and she and I once again huddled together to be creative.  I had some of my artichokes and ham tapas leftover as well as some cooked chicken.  Those were the only things I had in my refrigerator that were not frozen, plus they needed to be used.   Even combined, they needed something else as well.  Originally the plan was to serve them over potatoes, like a potatas bravas con pollo, which I definitely did, but it still wasn’t enough to actually turn this into a meal.  So all were thrown together and served with spicy tomato sauce over pasta.  Normally, I do not serve potatoes and pasta together, although it is not completely out of order.  I do it every now and then.  It was definitely a hit and probably something I would do again, or as I like to say, a “do-over”.

I went from this ….

to this in about 30 minutes time.

I  love to cook simple rustic things, with basic ingredients.  Don’t get me wrong, I love to prepare fancy dishes too, but those usually aren’t everyday dishes.  But for everyday, simple is usually best for us.

Jeanne’s Spanish Tapas Inspired Pasta

2 cups cooked chicken strips (I sauteed them in garlic and olive oil with some red pepper flakes)

1 cup artichoke hearts stuffed with Spanish cheese and Serrano ham Tapas in Spain/Tapas at Home – Part 2 – Tapas from Madrid

1 lb red potatoes, rinsed and quartered

1 large shallot, sliced very thin

1 TBSP garlic

olive oil

salt & pepper to taste

red pepper flakes to taste

2 TBSP red wine

1 tomato, diced

3/4 jar of pasta sauce

5-7 sprigs of fresh thyme, stems removed

1 TBSP fresh basil, chiffonade into thin strips

Parmigiano or Spanish cheese, optional for topping

 

Pan fry the potatoes in enough olive oil to get them slightly crispy.  Just as the potatoes start to brown, add the shallots and garlic and saute for about 2 minutes, or until the shallots are soft and tender.

Once the potatoes have browned and the shallots are soft and tender, add the wine.  Make sure to really gather up all the drippings from the bottom and incorporate them well and cook for about 1-2 minutes or until most of the liquid evaporates.

Add the chicken and artichoke hearts, combine well, then add the pasta sauce and mix thoroughly.  Mix in the salt, pepper and red pepper flakes too.

Bring everything to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes at a low heat.  Right before serving, add the fresh herbs and incorporate into the sauce.

When the sauce is finished, you can serve it over either rice or pasta.  I served it over pasta.  Top with more of the basil and cheese if you like, add a little bread and the same wine you used to cook with and the meal is complete.  Desfruitas!