it’s funny, i’ve been making this pasta with sweet potatoes, spinach, feta, and olives for years and every time i made it, i ended up with an absurdly large quantity of it. don’t get me wrong, it’s delicious and it keeps pretty well, but there’s only so much of the same dish over and over for days on end that i can really enjoy eating…
each time i cooked it, i would scribble notes to my future self, tweaking the quantities, adjusting the proportions, trying to fine tune the ratios and get the yield under control. and each time, a) it would be delicious and b) there would be a lot of it.
i *think* i’ve finally gotten the quantity under control and honestly, what i’ve learned over these years of tweaking and fidgeting with the proportions of the olives and feta relative to the sweet potatoes and pasta, is that i don’t need to fuss about it. it just works.
well, “it just works”… as long as you use a short pasta, like penne. the original recipe actually calls for fettuccine, which i dutifully used the first several times i cooked this pasta dish. ::cue the struggle to combine the little chopped up bits of yums (sweet potato, olives, and feta) into the pasta evenly.:: finally, i wised up and realized that, as always (as in, every. single. time.), long pasta and i just do not get along.
when i was a kid, i would cut my bowls of spaghetti, carefully following a grid pattern to make sure that no strand was left un-shortened. now that i’m older and cutting my spaghetti is frowned on/i’ve realized i can use whatever shape pasta i please, thankyouverymuch, i basically never make anything with long pasta. life’s too short to fight with my dinner, especially when i am able to make it for myself, ostensibly just the way i like it.
so now that i use penne (or any other short pasta shape that *you* like), i can at least effectively conduct the giant pile of pasta from my plate to my mouth, day after day, for weeks (kidding! i really do think i’ve finally figured this quantity thing out…). bon appétit, friends!
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