RomanItalian
Clean Out the Fridge Pasta
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and easy pasta recipe to use up leftover vegetables and proteins from the fridge. Chef Max Mariola shows you how to turn broccoli, sun-dried tomatoes, and canned mackerel into a flavorful and satisfying dish.
- Difficulty
- easy
Ingredients
11 items- SpaghettoniHalf a pack, or any long pasta you have
- BroccoliLeftover cooked broccoli, about 1 cup
- Dried Tomatoes in OilDrained from oil and chopped
- 2 pcsGarlicSliced
- GingerA small piece, grated
- Chili PeppersOne sweet and one spicy, sliced
- Tropea Red OnionChopped
- 85 gSgombro Grigliato al NaturaleDrained and broken into pieces
- Formaggio di Fossa (o Pecorino)Grated, to taste
- Extra Virgin Olive OilFor cooking and finishing
- Salt(optional) — To taste
Method
- Slice 2 cloves of garlic and sauté them in extra virgin olive oil until golden.
- Remove the garlic and add a small piece of grated ginger and sliced chili peppers (one sweet, one spicy). Cook briefly.
- Add the leftover cooked broccoli (broken into pieces) and sun-dried tomatoes (drained and chopped).
- Add chopped red onion and a splash of pasta cooking water. Stir well.
- Meanwhile, cook the pasta in salted boiling water until al dente (16–18 minutes).
- When the pasta is almost ready, drain it, reserving some cooking water.
- Add the drained pasta to the pan with the vegetables. Mix well, adding more pasta water if needed.
- Add the drained grilled mackerel (broken into pieces) and stir gently to combine.
- Grate some Pecorino or Fossa cheese over the pasta and mix in.
- Finish with a drizzle of extra virgin olive oil and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
