Tonight, I have a recipe for you that can be made in the time it takes to listen to one side of April Wine’s Animal Grace on vinyl. That may sound oddly specific while also not giving you any indication as to the actual amount of time it takes, and it is both! I love how attentive you are 🙂
So tonight I made a pseudo-tomato basil sauce with rigatoni, or something kind of like rigatoni. It was off-brand pasta so I think it was technically called “round tubes” or something to that effect.
Pseudo Tomato-Basil Sauce with Round Tubes
Jen Servings: 3
Things to Use
- Rigatoni pasta
- can of diced tomatoes with basil, oregano, and garlic
- Mushroom-flavored tomato sauce (just a smidge)
- Half a green bell pepper, chopped
- generous cut of yellow onion, chopped
- dash of olive oil
- garlic powder
Things to Do
- Cook pasta. Ya know, like ya do.
- While that’s going on, heat something like 1 tbsp of olive oil in a skillet over medium heat. Throw finely chopped onion in. Cook until halfway see-through, then throw in the bell pepper. Coat both with garlic powder and stir vigorously.
- When they’re a nice level of tender, pour can of tomatoes into the mix. Rinse can with water (about 1/4 of a can) and add to pan.
- Now, I can’t give you exact measurements, but coat the ingredients at the top of the skillet with basil. Then fill in any holes with oregano. Throw on a few shakes of parsley. Stir everything and bring to a low boil.
- Simmer while the pasta is cooking. Be sure to time things perfectly so that the round tubes (which cook for 15 minutes) go into the boiling water at the same time as the tomatoes and herbs go into the skillet.
- Ten minutes into simmer, the liquid should have reduced significantly. In both pans because rigatoni is a cool pasta like that, but I mostly mean in the saucy skillet. If not, I’m sorry, I don’t know why your physics aren’t like my physics. There should still be some water, though. Add a couple tbsp of mushroom-flavored pasta sauce for the last five minutes of simmer time.
- Combine pasta and sauce for a delicious dinner just as the album finishes because “you’re too hot to handle.” * Don’t forget the wine!
So, I really ended up loving this recipe. It was another of those just throwing things together because I haven’t been to the store in a long time. It turned out so well that I didn’t even use Parmesan. I always use Parmesan with pasta. And most other foods.
If that doesn’t tell you how good this stuff is, well I guess you’ll just have to try it yourself.
*Disclaimer: “Too Hot to Handle” is actually the next-to-last song on the album, but the last song didn’t fit with the pun.