Penny Pinch Tuesday

This is a recipe I’ve started doing with things just about the kitchen. I’m sure any true Italian would turn his/her nose up at it . . . it’s nothing special. But it’s filling, quick, and gets the job done. And that makes me happy! These amounts (which I’ve honestly just guestimated) should make enough sauce for one bowl of spaghetti and leftovers, or dinner for two.

Spaghetti and Sauce*

1 can diced tomatos (regular-sized, not monster)
1 Tbsp tomato paste
1 small onion, diced
2 garlic gloves, diced
1 tsp dried oregano
a small handful of torn fresh basil
salt and pepper to taste

spaghetti noodles
1. Put about 2 Tbsp. good olive oil in a saute pan, allow to heat.
2. Add your diced garlic and allow to cook until fragrant, but be careful not to burn it!
3. Add your onions, and just a touch of salt to let the onions sweat.
4. Add the tomato paste, give it a good stir to mix together the onions, garlic, and tomato. (Having the paste AND the diced tomatoes gives it a depth of flavor, don’t you know?)
5. Add the whole can of diced tomatoes, and allow it all to cook down to a consistency of your liking . . . I like it quite thick, so about 10-15 minutes depending on how high you bump up the oven.
6. Stir in the oregano and basil at the end . . . give the sauce a sniff, and if it doesn’t smell good to you, add spice/herbage until it does!

Pop the noodles in a pot of boiling, salted water towards the end, strain it once it’s cooked to your liking, then bang it all together. Delicious!



*you could easily add some mince meat . . . just brown most of the way with the onions and garlic (on a medium-low heat so’s not to burn the veg) then let it cook through with as the tomatoes cook down. I just tend to avoid meat while cooking, because I’m a chicken.


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