Leftovers, the input:
Three red bell peppers, almost past their prime
One giant bunch of farmers' market parsley, starting to wilt in the fridge
Two cloves of garlic
Half a bottle of red wine
Half a can of diced tomatoes in juice
Half a sad-looking lemon
One pound whole-wheat penne pasta
Purchased, the input:
One sweet onion
Chicken broth
Walnuts
Parmesan cheese
Add the staples:
Olive oil
Red pepper flakes
Hot smoked Spanish paprika (imported by yours truly from the de la Vera region itself, of course)
Thrown together make:
Toasted penne pasta and diced peppers and onions, cooked risotto-style in a spicy tomato-wine sauce and brightened with a smear of parsley pesto and a generous shaving of Parmesan cheese - and enough food for the whole week.
Unless I eat it all tonight.
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