I don’t always cook complicated dishes. Like the Yakiniku-Glazed Eggplant with Shishito Peppers and Ginger-Lime Cashews I made yesterday. Sometimes I’m in a hurry or just don’t feel like taking the time. On days like that I usually make a version of spaghetti.
I’ve always liked spaghetti. My base sauce has
Ingredients for my base sauce
- Crushed Tomatoes.
- Flaked Red Pepper.
- Red Wine.
- Olive Oil.
- Salt and Pepper.
That is my base sauce but often I’ll just look in the refrigerator or pantry and add something that I think will be good. Adding wilted spinach or mushrooms makes a good sauce. Lately I’m using sautéed Summer Squash a lot of the time.
Most of the time I prefer Angel Hair Pasta. My pantry is full of it. But there are dozens of shapes.
If the sauce I make is thick I’ll use shells or some other shape.
Something I’ve discovered recently by cooking my pasta in a small strainer in a small pot I’ll have the perfect amount for one person.
Transfer the pasta to a bowl, add some of the sauce, then top with some grated cheese. Then a glass of wine if you aren’t driving and you have a nice quick lunch.