Fetuccini (or any other pasta) with What You Have
(for two; can be doubled and redoubled)

Food Bank Ingredients:
6 ounces dry fetuccini (½ of 12 ounce package)

Additional Ingredients: (use any or all, or substitute)
¼ cup olive oil or vegetable oil
1/3 medium onion, ¼ inch dice (or about 2 tablespoons of dried onion flakes softened in a little water)
2-3 cloves garlic, roughly minced (or about ¼ teaspoon of garlic powder)
2-3 stalks celery, sliced
1 tomato, fresh or canned, chopped
ground black pepper to taste
peperoncillo (just like red pepper flakes from the pizza place) to taste
¼ cup grated parmesan cheese (real; the fake stuff costs about the same and does not taste as good) (or about 15 little packets from the same pizza place)

Start a pot of salted water to boil; when water boils add fetuccini.

While the water is boiling and the pasta is cooking:
In a large skillet sautee everything, one item at a time. There should be some liquid in the skillet; if not dip some of the pasta water into it.
When done al dente take about 1/3 of pasta from pot and place directly in sauce, turn into the sauce, repeat in two more lifts with the rest of the fetuccini.

Drizzle with more olive oil to taste.
Plate, garnish with parmesan cheese, parsley or fresh basil or fresh oregano if available.

Comments: A little bit of almost anything can turn a bit of pasta into a tasty dish on its own, with a salad or as a side. This is a Mediterranean and Asian staple, the basis for thousands of local and regional favorites. Make one your own!