Spaghetti with Quick Tomato Sauce

By -

This recipe is from my Williams Sonoma Bride & Groom cookbook. This lives up to it's name, it's quick. It's also light and fresh. Do we think it's the best ever? No. But it is still good. We very much love our own spaghetti sauce that we make, but when we don't have the time, this is a great replacement.


Spaghetti with Quick Tomato Sauce

3 T olive oil
1 T finely chopped garlic
2 T chopped fresh basil
1 T chopped fresh marjoram or parsley (sadly we didn't have fresh, but recommend it)
2 cups chopped canned tomatoes
Salt & pepper
Pinch of red chili flakes
1/2 lb whole wheat spaghetti
Leaves from 1 small bunch of arugula (rocket), coarsely chopped (we did not have this on hand)
2 T evoo
Fresh parmesan or romano cheese

Heat olive oil in a medium saute pan over medium-low heat. Add garlic, basil, and marjoram/parsley and saute gently for about 1 minute until fragrant. Add the tomatoes, stir well, and season with salt and pepper. Add chili flakes. Lower the heat and cook until the mixture has a nice sauce-like consistency and you like the way it tastes, 10-15 minutes.

Meanwhile, bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Drain thoroughly, reserving a few tablespoons of the pasta cooking water.

Return the pasta to the pot, season with salt, and add the tomato sauce. Add the reserved pasta water as needed to loosen the sauce, and then add the arugula (if using). Mix well and drizzle with the evoo. Serve with freshly grated parmesan or romano cheese.

Bon Appetite!

Comments

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t
Read more

Galette des Rois

By -
Image
January 6 is the Epiphany, a day to celebrate when the 3 kings visited Baby Jesus.  I think it is a Catholic holiday.  I learned about it while in France and love the tradition of making a galette des rois/Kings Cake.   The tradition goes you make the cake with a hidden bean inside.  The youngest person at the table sits under the table.  As a slice of cake is plated, the youngster names who gets that slice.  (make sure you slice the cake so you have only as many slices as you do people eating the cake)  Whoever finds the hidden bean is the King or Queen for the evening and wears a crown.  This year, I think I improved my recipe, with more almond filling than I normally add.  I thought it was going to end up messy but instead it made it yummier.  I had some extra filling and decided to make a mini kings cake with the extra puff pastry.  I added some fresh raspberries which tasted quite yummy all warm in the cake.  Though I think I prefer it without the berries.  Try it out, it is reall
Read more