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2008.03.19

March 19, 2008

The dishwasher delivery arrived on time, and took about 90 seconds from when the bell rang till the door closed behind them. The advantages of a small house, I suppose.

Naturally, the handyman who said he’d be there by 11, arrived at 3:30. But since the plumber won’t be around until Thursday, there was no real rush to get the prep work done yesterday; he’s supposed to do it today. We’ll see.

But since I was held captive in the house all day, we didn’t get to walk to the library after all. Just as well, really; it was pretty chilly outside. Instead we picked Larry up at work and all three went to the library. I got the pass and browsed through the New Arrivals shelf (which was silly, really, since I have two books in progress right now) while Larry was on Peepwatch in the Children’s section.

Then it was home to a quick supper. I hadn’t taken anything out to defrost since I’d expected the kitchen to be torn apart. I suppose I have that to look forward to for tonight.

But it was fine, since I can pull together pasta and tomato sauce in no time. I know there are people who swear by the jarred pasta sauce, but seriously folks, you can make sauce from scratch for a fraction of the cost, and in the time it takes for the pasta water to boil. Not to mention, have you ever looked at the ingredients list for those jarred sauces? Scary stuff.

Tomato Sauce

1 28-ounce can crushed or chopped tomatoes (depending on whether you like smooth or chunky sauce)
1 small onion, chopped as large or small as you want (again, depending on how you like the texture of your sauce)
2-4 cloves of garlic, minced
dash of olive oil
basil and parsley (fresh or dried)

First, put a pot of water on the stove to boil.

Put another pot on the stove with medium heat. After it’s been on for a minute or so, add a glug of olive oil (all the TV chefs will say a couple of tablespoons, but you really don’t need that much).

Once the oil is hot, put the onion in and stir it around.

When the onion is a little glossy and has started to release juice, add the garlic. Stir it all around for a minute or two, until you can smell the garlic, then add the can of tomato. Stir it all around again, drop the heat to low, and put the lid on.

A couple of minutes later, add a dash or so of basil and parsley, and stir that through too. Put the lid back on and leave it alone until the pasta is finished.

One batch of this sauce is just about perfect for one box of pasta; if you’re only making half or a quarter of the box, put some of the sauce away in the fridge for later this we, or in the freezer (where it will keep for at least a month).

I suppose you’re wondering, how does it taste?

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Pretty freaking good…

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