Sometimes I get lazy, and wonder why I put so much effort into cooking. As a resident I have access to the resident lounge AND the physician lounge, so the world is my oyster! If, you know, I want to subsist solely on coffee, generic freezer bagels, cheap mini-muffins, yogurt, and string-cheese.
Of course I could always avail myself of the fine, and highly affordable, cafeteria fare.
Or not. Seriously, who do they think they’re fooling? That is obviously cold spaghetti with marinara sauce. It would help their case if the hot dinner the night before hadn’t been spaghetti with marinara sauce.
I don’t actually eat a lot of spaghetti as a rule. I am a carb-monster, I have no carb control. Given a bowl of pasta I will eat it and and roar, “MORE!”
However, when I do, I find that the best proof against overindulgence is quality ingredients all around. That means real parmesan and a sauce that sings. I am partial to this recipe. It’s a variation on the butter-onion sauce that’s been floating around the interwebs for several years.
I replaced the onion with garlic because garlic>onion for sauce in my book, added some sambal because a. it is delightful, and b. BS has a serious sambal problem. I can think of few things he would not try to insert it into. Were he in charge, the sambal:tomato ratio might well be 1:3 or worse. This is why we don’t let him make the tomato sauce.
This recipe is the essence of simplicity – everything goes in one pot.
Cook, stir, cook, stir, cook, stir. Repeat until everything has had time to get its love on.
Immersion blending is not required, but I really hate large chunks of stewed tomato, like in the face scrunched up, immature gaging noises way an 8-year-old does. If you have unlocked adulthood, feel free to keep this a more rustic sauce and forego the blending. TOMATO SAUCE')">
The final product is delightful on pasta, but there are so many other possibilities: veggie meatball sub! lasagna!
- 1 can whole peeled tomatoes
- 4 cloves garlic, peeled
- 1/2 stick butter (1/4 cup)
- 1 tablespoon sambal
- salt and pepper to taste
- Mix all in a heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook 40 minutes, stirring every 10 minutes, and occasionally crushing the tomatoes against the sides of the pot.
- Blend until smooth.
- There are no rules as to the right kind of canned tomatoes to use, but try for a brand that, at a minimum, has no added sugar, and ideally has no added salt or spices to boot. It's always easier to add in than to take out.