Recipes? I Prefer a Little Reckless Abandon Served with Olive Oil

A pinch of this, a splash of that… and somehow dinner appears.

When it comes to cooking, I don’t believe in rules—only inspiration. I’ll flip through cookbooks, read menus, or savor a dish out at a restaurant and then come home and create something all my own. I don’t measure, I don’t overthink, and I rarely cook the same thing twice. Instead, I let flavors guide me, adjust as I go, and almost always end up with something delicious (and sometimes even surprising). For me, the kitchen isn’t about perfection—it’s about creativity, freedom, and joy. Baking may need rules and precision, but cooking? Cooking is play.

One of the perks of living alone is that I get to cook exactly what I want, when I want—and more often than not, I end up with delicious leftovers that become lunch the next day. Since I work Monday through Thursday and rarely leave the office midday, having homemade meals ready to go is both a lifesaver and the healthiest choice. After all, when you cook at home, you know exactly what’s going into your body.

And while I love Mexican food and Mediterranean fare, my heart belongs to Italian. Pasta, bread, olive oil, garlic… I mean, what’s not to adore? Honestly, when I have a special someone again, they’re going to have to be game for two things right away: pasta-making classes with me and dance classes with me. Those are non-negotiables. 💃🍝

Tonight’s Creation

I’m not much of a recipe follower. I’m more of a “read menus for inspiration, deconstruct meals I’ve eaten out, and then wing it in my own kitchen with reckless abandon” type of cook. It keeps things fun, creative, and—let’s be honest—a little unpredictable.

That said, tonight’s pasta was one for the books. It started with leftover Organic Lemon Torchietti Pasta from Trader Joe’s, which I’d cooked on Sunday. Half went into a salad last night, and tonight I decided to finish it off with something hearty, spicy, and satisfying.

Here’s how it came together:

1. In a skillet, I poured in a generous splash of extra virgin olive oil (probably 3–4 tablespoons).

2. I chopped up half a red bell pepper and tossed it in, along with a handful of pine nuts (maybe 1/3 cup). I sautéed those for about 5–6 minutes.

3. Next came a big handful of frozen spinach (tip: I freeze fresh spinach straight from the salad aisle so I can grab it anytime for pasta, eggs, smoothies, or even creamed spinach). A few minutes later, it was just right.

4. For flavor, I added garlic powder (about 1 teaspoon) and red pepper flakes (1/4 teaspoon).

5. In went the leftover pasta, followed by about 1/3 jar of Rao’s Arrabbiata Marinara—my current obsession because of its perfect spicy kick.

6. Once it was bubbling away, I sprinkled in some grated Parmesan (which I always keep in the freezer because it lasts forever that way).

When the pasta was hot and the cheese just beginning to melt, I plated half and tucked the other half away for lunch tomorrow. And because life is too short not to enjoy the little things, I toasted a roll from my freezer to sop up all that olive oil and sauce.

And you know what? It was perfect. Not one thing I’d change—well, okay, maybe if I hadn’t let my poor basil plant die while I was away in Europe, I would have thrown in a big handful of fresh basil. And maybe some corn, because I can never resist adding “just one more thing” in hindsight. But honestly? This one was lovely just the way it was.

The Best Part

Cooking like this is freeing because there are no rules. If you love it, make it. If you don’t, adjust it next time. Unlike baking—where measurements and chemistry actually matter—cooking is about creativity, fun, and nourishing yourself in a way that makes you happy.

So here’s my reminder to you: don’t be afraid to play in the kitchen. You might just create a new favorite dish, and even if it’s not perfect, you’ll have learned something new (and probably eaten something pretty darn good).

Now, this girl is off for a little evening exercise before bed. But I’m still smiling, because sometimes the simplest meals are the ones that bring the most joy.

Buon appetito, y’all! 🍝✨