Cooking With Crumbs of Inspiration
November 11, 2004

If necessity is the mother of invention, then inspiration’s father must be leftovers. Our meal last night is proof positive of the magic that can happen when a single rogue element is introduced to a bowlful of reject ingredients.

It was getting late and I didn’t have dinner planned. Opening the fridge I was dismayed to see only dregs: a few curling ribs of pepper, half an unpeeled onion, some rubbery cubed chicken, a dried up piece of baguette. Ugh. I considered calling my commuter to pick up Al’s French Frys, when inspiration hit me right between the eyes. I suddenly saw the pathetic hunk of bread in a new way: this rock-hard baguette was my ticket to a fast and comforting pasta dish. What is stale bread but a delicious olive oil soaked crouton when given a light toasting? Call it by the Italian “crostini”, and you are really cooking. The crostini adds texture, flavor and a definite ‘WOW” factor to a simple dish that serves six and takes less than twenty minutes to prepare- faster than take-out!

Pasta Crostini
Boil enough water to cook one pound of pasta (I used corkscrew style).

While pasta boils, heat a large sauté pan with 1 tablespoon of olive oil and cook 1-2 cups of leftover chopped veggies such as peppers, onions, carrots, and zucchini for five minutes.

Add the following and cook at a lively simmer:
- 1 28  ounce can of chunky style tomatoes (Red Pack brand)
- one half cup orange juice
- 6 cloves of garlic, minced
- 1 cup of cooked meat or tofu, cubed (optional)
- one half teaspoon of red pepper flakes
- kosher salt to taste

While the sauce is simmering and the pasta cooks, rip two fist-sized pieces of stale baguette into bite-sized pieces. Place in a bowl and toss with 1-2 tablespoons of olive oil. (If you have granulated garlic, sprinkle some of this over the bread.) Place on a toaster-oven style baking sheet and toast croutons until they are lightly browned, 1-2 minutes. Adjust sauce to taste, adding a little pasta water if needed. Drain pasta. Serve by placing the pasta in deep bowls and topping with sauce, shredded parmesan cheese, and the lovely, golden, toasted croutons.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008