I’m 13 years old, and my journey for cooking started since I was little. I’ve always loved baking, and all sorts of comfort food. From when I was in Pre-K to now, just being in the kitchen excited me. Cooking can seem intimidating, but it’s really not. One of the main reasons I got into cooking was the exposure I had to different foods. My mom being a foodie helped. She liked to cook different things and eat different foods. When my parents went out to dinner, they always took us. So, we’ve tried many different kinds of foods for many years. My sister and I stopped eating from the kids menu by the time we were 5 or 6 years old. Who wants chicken fingers and fries when you can have a grilled ribeye with mushrooms in wine sauce over duck fat roasted potatoes?
So, whenever I feel like cooking, i will whip stuff together. Eating different foods exposes your palate to different tastes which actually helps you with cooking. You kind of know what goes with what. You’re not as afraid of experimenting with flavors or ingredients.
This is a super simple dish but super easy. This recipe can be varied with different ingredients that can be changed to your liking. The recipe shows how you don’t need the most intricate skills, but just a love for food..and maybe some salami, pasta, and peas :)! I just came home from school one day , craving a big bowl of pasta. I got started right away ready to make my creation: Pasta, with peas, Parmesan cheese, truffle oil, and some salami—that was really supposed to be for our school lunch sandwiches(mom won’t mind)! 15 minutes later, I had my bowl of pasta ready.
I hope this makes you want to try it yourself or have your mom/dad/adult try it with you. Cooking is fun and can be relaxing. It’s a nice way to find your creative side.
Comfort Pantry Pasta
- 1/2 lb. of spaghetti (or 1 lb. of any other pasta)
- 1/2 cup of genoa salami sliced
- 1/2 cup of sopresatta sliced
- salt to taste
- 1 1/2-2 cups frozen peas thawed
- 1 tbsp olive oil
- small pat of unsalted butter
- 1 tsp truffle oil
- Parmesan to garnish(optional)
- Fill pasta pot with water and wait until boiled-8 to 10 mins( according to package directins)
- Drain pasta( reserve a bit of pasta water) and turn on nonstick pan on med-low heat.
- Add olive oil and pat of butter.
- Cook salame in oil/butter.
- Once salami/soppresata crisps up-about 2 mins, add in frozen peas
- As soon as peas heat up,add in cooked spaghetti, or pasta of choice
- Stir pasta, and let pasta crisp up if desired-about 3 mins
- Drizzle truffle oil on top.
- Sprinkle Parmesan and enjoy!