So, I was flipping through Balaboosta the other night (ok, and by flipping I mean looking at the pretty pictures of desserts and thinking that those could totally count as dinner). And as I was skimming over ingredients, I came to a sudden and abrupt realization. I had ALL the ingredients for “Sneaky Noodles.”
THIS. IS. AMAZING!
Like seriously! How many times have you been reading a recipe and, as you’re going down the “what you’ll need” list, realize that you have it all until the last thing. And you NEVER have that last thing. AND it’s always something so small, but essential to the recipe. Like cilantro. Oh, you want to make cilantro lime chicken and salsa? Well too bad! Because when you were buying groceries two days ago and walked past it, you thought: why would I EVER need cilantro? This is why!
….ok, so I might have gone off a tangent related to my inability to plan ahead when I grocery shop. But back to Balaboosta.
I had all the necessary elements to (re)create the noodle recipe. I used the (re) because one, I have to modify most recipes because I’m cooking for just me, and two, I didn’t have linguine (so I used some whole wheat pasta I had leftover).
And holy hell is this recipe good. I’m always a bit nervous when a recipe doesn’t require a lot of seasoning, but the little dash of pepper and salt in this totally was the right call. I seriously cannot emphasize enough how tasty and easy this dish was to make.
Let the kitchen masterpiece take place! (aka: original recipe below)
Ingredients (Serves 4) Extra virgin olive oil 2 cups tomato-vegetable juice cocktail (like V8) 3 tablespoons (plus 2 teaspoons) Kosher salt Pinch of ground black pepper 1 pound linguine 2 medium zucchini 2 carrots 2 medium tomatoes 1 medium yellow onion
Instructions Put about 5 quarts in a large pot, add 3 tablespoons of salt. Bring to a boil.
Add the linguine and cook until al dente (check the box, but this probably anywhere from 9 to 11 minutes). Drain the linguine and set aside. Grate the zucchini and carrots with a fine grater (you can also start this step while the water is heating up, if you want). Grate the tomatoes and onion with a regular grater (I had to dice mine, since I only have one VERY fine grater). Heat olive oil in a large skillet and added the grated vegetables, sautéing them (on medium heat) until they’re tender. Add the tomato-vegetable juice with the (remaining 2 tsp) salt and black pepper. Cook (on medium) for about 5 minutes, letting the juice reduce. Add the linguine to the skillet and mix everything together. EAT! But not before you turn off the stove and maybe put it all into a proper dish.
Want this great food for yourself? Then check out Balaboosta. Post and Photo by Dayna Brownfield. Cover image and Recipe courtesy of and excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright (c) 2013. Photographs within book by Quentin Bacon.