Bart doesn’t cook.
He knows how (and there was one glorious period in our marriage where he decided he’d make dinner once a week and I’d come home from class at UT-Austin to find dinner ready to be served (is this what his life is like? I want it!)), but he doesn’t get any sort of satisfaction out of it, so I do 99% of the cooking.
His 1% contribution is flipping the pancakes.
But he’s definitely influenced my food life, and, aside from an introduction to sushi, one of the greatest things I’ve learned from him is angel hair pasta.
I’ve never particularly cared for spaghetti and then, shortly after we got married, I made it (for the important reason that I couldn’t think of anything else to make for dinner) and while we were at the grocery store, he said “Make sure you get angel hair pasta instead of spaghetti.”
And in the last ten years, I haven’t bought regular spaghetti noodles a single time.
8 oz angel hair pasta (I use whole-wheat)
2 T balsamic vinegar
4 T olive oil
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
1 shredded cooked chicken breast
1 cup baby spinach, roughly chopped 1-2 tomatoes, roughly chopped
1 cup grape or cherry tomatoes, halved
1/2 cup small fresh mozzarella balls (I like the smallest size)
1/3 cup crumbled goat cheese
Boil pasta according to package directions and drain, then return to pot and sir in the vinegar, olive oil, garlic, and salt and pepper.
Put the chicken, spinach, and tomatoes in a large bowl. Add the pasta and stir to combine then add the cheese and toss well. Salt and pepper to taste and serve immediately.