This is an interesting challenge for me, a self confessed "foodie". I cook for my family most every evening, and since I love to use the freshest ingredients, I make a trip to Sendiks nearly every time I cook. Truth be told, (* gasp! *) I almost never look at the price of an item that I need to make a particular dish. But because I am a team player, I followed my husband's miserly orders and had a look at the weekly sale ad before I made my menu and shopping list this morning.
You wouldn't believe the great items that are on sale! Immediately I thought, this budget shopping could totally work for me. Tonight we're having the most decadent pasta dish - a luscious brie and fresh tomato pasta, made almost entirely out of sale ingredients!
Have a look at this recipe, and make it for your family this week. Sale items are BOLD.
FETTUCINE WITH BRIE AND FRESH TOMATOES
Adapted from The Silver Palate Cookbook
Serves: 6
Cost Per Serving: $3.65 Per Diner *, including Garden Salad (see below)
4 ripe stem tomatoes (1.29/lb) cut into 1/2 inch cubes
1 pound Flanager d'Affinos Double Cream Brie (13.99/lb) rind removed, torn into irregular pieces
1 cup cleaned fresh basil leaves, cut into strips
3 garlic cloves, peeled and finely minced
3/4 cup best quality olive oil **
salt to taste
1/2 tsp freshly ground pepper
1 pound Creamette Fettucini (5/5.00)
Freshly grated Parmesan cheese (optional)
1. Combine tomatoes, brie, basil, garlic, 3/4 cup olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature
2. Bring 6 quarts of water to a boil in a large pot. Add the fettucine and boil until al dente, about 10 minutes.
3. Drain pasta and immediately toss with the tomato sauce. Serve immediately.
* Note: This is assuming there is olive oil in your pantry at home.
** Note: since this is a 'raw sauce' it's important to use the best quality olive oil you can afford.
Pair this pasta dish with a GARDEN SALAD made from Head Lettuce (.89/head), Fresh Cucumbers (2/1.00), and an extra Stem Tomato (1.29/lb). Toss the salad with your choice of Olde Cape Cod Dressings (1.89).
Dinner is served...watch for another PennyPinching Challenge Meal tomorrow!
