Pasta with Leftovers (by Biggs)

Tonight I was determined to get rid of a bunch of things from the fridge by mixing them through a pasta and putting them in my stomach.

The list of things I got rid of is:

• onion
• jarred capsicum oil
• cherry tomatoes
• spinach
• parsley
• parmesan cheese
• olives
• bow tie pasta
• macaroni 
• salami (if I'm entirely honest I bought the salami to add to dinner but, I did then get rid of it)

I was pretty proud of my effort. Unfortunately I've now created the issue of 'pasta with leftovers' leftovers but that's now a tomorrow problem.

The idea to use the left over oil from a jar of oven-roasted capsicum was inspired by one of my favourite chefs Hugue Dufour (pronounced "hUrGHHGffs DuGHHffsest"). I read an interview of his once when he suggested the best bang-for-buck ingredient is "Leftover brine from jarred pickles or olives. People throw it away, but it’s amazing in a simple dressing or sauce or mayonnaise". Genius!

Also, just because the the photo makes it look like I served dinner in a giant fry pan that may not be entirely accurate....or maybe it is.