What is a person to do with a spoonful of olive dip, a couple of spoons of aubergine and red pepper dip and a zestless lemon?
Add a few other ingredients and create an awesome pasta dish, that’s what!
This is a bit of an unfair recipe really, because unless you’ve made the olive dip and the aubergine and red pepper dip that I’ve previously posted, and have some leftover, then you won’t be able to make this exact dish.
Still, I decided to post anyway partly because those factors might have aligned for you, but perhaps more to demonstrate the fundamental principle that making pasta sauce is a good way to use up leftover dips like these, or salsa, or a bean dip, or any other non-creamy dip really.
Enough pasta for your serving requirements
3-4 tablespoons of leftover dips (the non-creamy variety)
1 red onion, diced
1-2 cloves garlic, crushed
A splash or two of olive oil
Passata – probably about 150-200ml
A few sprigs of thyme, leaves removed
A couple of squeezes of lemon juice
Vegetables for chargrilling – I used an orange bell pepper and some artichokes in lemon oil but courgettes, aubergines and the like would be great too.
Sea salt & freshly ground black pepper
Put your pasta on to cook – follow instructions on packet – when ready, drain and keep warm.
Meanwhile, brush your chosen vegetables with oil and cook on a very hot griddle or grill, until chargrilled. Conveniently, this should take about the same amount of time as it does for the pasta to cook and for you to make the sauce 🙂
If they’re done sooner, pop them on a plate and keep them warm.
Heat a splash of oil in a large pan and cooked the diced onions until just starting to soften. Add the garlic and cook for a few more moments.
Add your leftover dips and enough passata to loosen the mixture but not make it runny – today we’re making a coating sauce, not a bowl of soup 😉
Tip in your cooked pasta and gently stir to make sure it’s all well coated with sauce.
Squeeze in the lemon juice and sprinkle over the thyme leaves, stir and allow to warm through for another minute or so.
Season to taste and serve with chargrilled vegetables arranged on top.
Beam with pride – by using up leftovers instead of leaving them at the back of the fridge to fester quietly into the afterlife, you did a little bit to help the planet.
Tuck into your dinner with gusto (or some other dining companion if you prefer 😉 )