A pretty simple recipe for you today. I know it's 2 pastas in a row, but this works out best for my schedule for the week, and I am definitely excited for this week of posts. Also, this is the totally opposite spectrum of pastas. Friday was the innovative and wacky coffee pasta with a cream sauce. Today is a tweak on a traditional Italian-American dish with tomato sauce. We made it with all pantry items one night when we were craving a cheesy pasta home-style comfort meal. I wasn't even gonna post it cause it is so simple, but it was delicious, and isn't that the point of this website? Stay tuned for a fun week of posts! Later this week is the blog's birthday!
The start of a simple marinara sauce. Onions, a few hot peppers, salt, pepper, and crushed red pepper flakes frying in olive oil. This is just after tossing the garlic in. Only let the garlic go about 30 seconds to a minute.
Then add a whole can of tomato paste. One of those real small cans. Cook this for 5 minutes.
This is after adding 2 large cans of tomatoes, parmesan, basil, oregano, balsamic (shown), and a dash of sugar.
Olives and parsley sort of differentiated this sauce.
And frozen peas.
More basil and olives.
Let's play Hide the Ricotta!
This goes in the oven.
Better than TV!
mmm gooey cheesy goodness.
Onions, a few hot peppers, salt, pepper, and crushed red pepper flakes in hot olive oil. Cook 10 minutes. Add garlic, but only let the garlic go about 30 seconds to a minute. Then add a small can of tomato paste. One of the real small ones. Stir around for 5 minutes. Add 2 cans of tomatoes, crushing them with your fingers. Add parmesan, oregano, and basil. Add pinch of sugar and glug of balsamic. Add parsley and olives. Cook half hour to an hour. Add to baking dish with cooked pasta, add frozen peas, more olives and basil, and mix. Sneak in some Ricotta. Cover with mozzarella and bake for 30 minutes. If it isn't brown on top, broil it for 5 minutes.