What do we need tonight?Conchiglie Pasta: any type of shell pasta will do, if you don't know what shells are they're the kind of pasta that looks like sea shells and take kind of a while to cook
Red bell pepper and a green bell pepper: I try to find the biggest of both I can find because these are not usually sold per pound but by number of peppers so get your money's worth.
Portobello mushrooms: you can buy these however you want, whole with stem or without or pre-sliced. I opted for pre-sliced because it's cheaper.
Button mushrooms: same as with portobellos buy how you want sliced or not, you could even substitute cremini if you are feeling spendy.
Garlic: we're not gonna use much, maybe 2 cloves but its always good to have garlic on hand.
Poblano pepper: You don't have to get a poblano specifically, but this is what was cheap, costed 34 cents for one
Anaheim pepper: also not a must but I like the taste, incredibly cheap. 17 cents
Italian seasoning: you should always have some on hand, its so cheap. I'd love to use fresh basil and oregano all the time but fuck, I can't afford that.
Garlic Powder: see above, plus I know were using fresh garlic but I like using both.
Salt and black pepper: you should have these around your house somewhere, I hate the taste of salt so I barely use any.
Extra Virgin Olive Oil or EVOO: I suggest buying a large amount at a time, this will usually save you some money and definitely buy a glass bottle with a pour spout, this will cut down on your usage or overpouring.
Ecce Panis, Semolina Batard: this brand of bread rules, pretty muc
h anything they make and they should carry it just about anywhere. I chose the semolina batard but you can grab chiabatta or a country wheat.
Throw on some music, for me tonight its all about the Less Than Jake discography and The OC
Drizzle some olive oil on your bread to let it soak in for later
Put some garlic powder on your bread, a good amount but not too much
Throw some Italian seasoning down on your garlic bread
make sure you have the right pans, a good sized skillet and pan will work
get a colander and put it in the sink for later
Fill up your pan with water, place on the stove but don't turn it on yet.
oil up your pan with some olive oil
make sure you coated it enough
throw some garlic powder down
get some Italian seasoning in there
find a surface to cut on and grab both your bell peppers
Trim your peppers down the side so they look like this
cut the light colored part of the inside out like so, be careful not to cut yourself
This should be what it looks like after
trim your peppers into smaller pieces like this
end result
place peppers in the pan, don't turn it on yet
Get your Poblano pepper and cut the top off, pull of the part with all the seeds
slice it like so
place it in pan
get your anaheim pepper and cut it like so
trim your portobellos down
put your button mushrooms and portobellos in the pan along with your anaheim peppers
put a clove of garlic under a wide knife, smash it
It'll look like this after
pull the skin off
cut 2 cloves into thin slivers just like this
Throw in the pan and set the heat on the stover anywhere from medium to medium high,
make sure to stir the mix of veggies around plenty so they don't stick.
Do this often its key, don't forget.
Now go to the pan we filled up with water and set it to high heat
watch it to make sure once it starts boiling so you can put the pasta in then
make sure you are still stirring your veggies and maybe add some more olive oil
also add some more garlic powder and italian seasoning
your veggies should start looking like this
In a few minutes your water should be boiling
Go ahead and put your pasta in, stirring after
make sure you stir the pasta a ton, or else it will stick and burn
your veggies will start looking more cooked, make sure to stir them and add more oil if nessecary
once your pasta has been in the water for about 4 minutes throw your garlic bread in the oven,
you can set a timer if you want but I recommend just keeping an eye on it
make sure you're testing your pasta to see if its done, this piece want done
your veggies should be looking awesome
Turn the heat off on your veggies they should be done, and check on your bread
make sure you use a hotpad to hold the handle and remove the veggies from the burner
theres a good chance around 9 minutes into cooking your pasta that it's done,
I like my pasta al dente, its basically an in between soft and hard,
its soft but still has a bite to it
If its not done just let it cook longer
pour the pasta into the colander and shake all excess water out
make room in your skillet with veggies, make sure the oil has cooled too,
so your pasta doesn't fry when it hits the skillet.
If your skillet isn't big enough for the pasta use a serving dish to mix them
if you havent removed your bread already, do it.
it shouldn't be too crispy but if you like it that way thats fine with me
end result? a delicious meal
Let me know how you liked it, Http://www.twitter.com/edgenick
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