#38

number 38This is the story of a pasta dish with a number for a name. When I was young and we lived in California, one of our favorite places to go out to dinner was an Italian restaurant called Mangia Bene. Eat Well. Alright, simple enough. However, I could never say any of the past dish names, and neither could my mom. But her favorite (and later my favorite after I graduated past personal sizes pizzas. I was a kid guys, cut me some slack) was the number 38.

We later tried to re-create it at home, always just calling it the number 38. It morphed over time, and was always a bit different depending on what was in the fridge, but it remains to this day on of my favorite meals.

Mangia bene!

xo. Brie

Number 38
1/4 head of cabbage
1/2 onion
4 cloves garlic
1/2 cup mushrooms
1 can sliced black olives
2 Tbsp Capers
handful fresh basil
handful baby asparagus
garbanzo bean or grilled chicken
1 jar pasta sauce
1 container chicken broth
crushed red pepper
EVOO
Salt and pepper to taste

On medium-high heat, saute crushed garlic in olive oil until golden. Add diced cabbage, onion, basil and asparagus. Cook down until onions become translucent. Add mushrooms, olives, garbanzo beans or chicken, and capers. Add chicken broth and bring to a rolling boil. Add tomato sauce and crushed red pepper. Bring back to a boil, and then cover and simmer for 20 minutes. Serve over penne with fresh Parmesan. Enjoy!

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