What? Making something besides chicken, vegetables or a sauce? Believe it or not, it's true. I needed to carb-load before my marathon so it was pasta time and of course I took the opportunity to make a different category of recipe for once.
I have a lot of pasta sauce recipes and they're typically pretty good. Generally they taste different from the bottled type, and this one did as well. The recipe claimed you could make this sauce in just about the time it took you to cook pasta, so I tried it out. I fired up the heat to boil my pot of water, started cooking the sauce, tossed in the pasta and the sauce was done even before the pasta was.
So, on to the recipe. I cooked a chopped onion in a skillet until it was soft, added in about 2 pans of canned tomatoes, cooked down for about 10-15 minutes and seased with pepper. I was surprised (and sort of skeptical) about the recipe not including garlic, but it worked. I added in a little bit of the optional grated Parmesan for flavor. For this variation, I added in some roasted red peppers that I bought. The recipe recommended them from scratch, but I was busy so I went with the easy route.
It came out sort of chunky, with lots of pieces of onion and red pepper. But I liked it that way and it tasted much lighter than most bottled sauces.
Notes: Would be good to make a large batch and freeze in small bags as the recipe suggests.
Modifications: The book has 20 varations, which I'll definitely be trying.
Make again? : Yes. It was very easy and there are a lot of variations to make it better, so I'll be experimenting.
1 comments:
That looks pretty yummy. I'm glad to hear that you took a shortcut with the roasted red peppers. The least you could do is to cut yourself a bit of slack the night before your big run! PS: Your pictures are getting much more appetizing! :)
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