Recipe: Making a sauce in 10 minutes or less –

|February 23, 2011|read comments (0)
Author: Mama's Kitchen

With my insane schedule, I don't always have the time I want to make what I want or to make something "special" so I have to resort to a bit of cheating!


As you already know, Sundays and Thursdays are macaroni (you call pasta) days in old-fashioned Italian homes.  I can eat macaroni every day – there is so much you can do with it. 


Last Thursday was one of those days.  In between "baby runs" (taking my babies to school and picking up) and having to go to the market, I didn't have much time at all for making dinner.


I wanted a tomato-based sauce, mom wanted macaroni in oil – so I made both.


Place the pasta pot on the stove with cold water in it and bring to a rolling boil; add salt and wait for the water to return to a full boil; drop in 1 pound spaghetti and cook al dente.


Meanwhile, heat a bit of olive oil in a skillet over medium-high heat. Add a can of diced tomatoes with sweet onions; season with just a bit of Kosher salt (very little – because I am adding olives that are highly salted), cracked black pepper, onion powder, garlic, parsley and basil; bring to a simmer to desired thickness; add green pimiento-stuffed olives. Heat through.


Drain spaghetti. Mine was tossed with the tomato-onion sauce with olives; while the rest was drained, placed in a hot pot of oil and seasoned with Kosher salt, cracked black pepper, garlic and parsley. I had to have tomatoes – others wanted spaghetti in oil. Just a light sprinkle of grated Pecorino Romano to top it off.

Crusty Italian bread and a side salad to complete a very easy to prepare meal!



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