Ditalini Puttanesca

I’m pretty much an experimenter as far as food can go. Hey — I have a dog, so if it doesn’t turn out OK, I got an automatic “garbage disposal” of sorts. All except for ingredients that dogs can’t eat without getting sick. Today’s kitchen experiment was using just a few ingredients to make this dish. I have a box of ditalini pasta, and some freeze dried components, so let’s experiment !

I started off with about 2/3 cup of freeze dried beef crumbles.

I add a cup of ditalini pasta.

I used a single packet of boullion powder. I prefer the stuff that’s not full of chemicals.

I chop up a single carrot and a bit of ginger root, peeled and chopped.

I added these ingredients to my Instant Pot with a cup and a half of water. I also put in some minced garlic, turmeric, black pepper, and a sprinkling of crushed red peppers.

I cooked this for 4 minutes on the high setting, with a 15 minute natural pressure release. Once I placed it in the dish, I added chopped scallions directly into the dish without cooking. This dish took all of about 30 minutes from beginning to end. And it’s cheap enough without being full of chemicals. This could be easily adapted to cooking in a Valtcan and cooked in the backwoods during camping trips.