The NYT cooking talked about "nada pasta," where you make a minimalist pasta dish with whatever is on hand. I had some squash and fresh basil, so I sautéed those with olive oil and garlic, added black pepper, some olives, a splash of red wine; then of course, topped it with parmesan.
So my minimalist dish ended up having 8 ingredients. It was tasty, but a bit more than nada.
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