Follow by Email:
Like us on facebook


Saturday, January 19, 2013

Spaghetti on the Cheap





From the kitchen of One Perfect Bite...Our neighborhood was buried in dense fog today. The children made the best of it by playing Marco-Polo until boredom reigned them in. I decided quite early in the day to stay in, secure in the knowledge that the world would not end if I missed a meeting or two. Besides, I had the perfect excuse. I couldn't see my driveway. I won't bore you with the minutia of my day, save to say the pantry is clean and the aroma of the bread baking in my kitchen was a perfect counterpoint to that of the madrone our neighbors use to fire their wood stoves. I did puzzle a bit about dinner. I wanted something substantial, but didn't want another soup or stew. I decided that pasta with a huge salad and warm bread on the side would make a perfect meal.  I had a jar of tomato sauce in the freezer and thick spaghetti in the pantry, so dinner fell quickly into place. The sauce I had frozen would could be warmed and afford us another delicious meal. I had originally planned to use the sauce as part of our SNAP challenge, but I discovered that as the elements came together, it was simply too expensive to be included in our weekly plan. I figured the sauce and pasta came to $4 a serving, which by most standards is a bargain, but it was way over the SNAP meal allocation. I found this recipe last summer in Food and Wine magazine and literally clipped it, because it reminded me of some of the sauces I had as a child. The recipe uses five ingredients to make a sauce that sticks to the ribs as well as the pasta. There are a couple of things I'd like you to notice about the recipe. It uses lots of olive oil and a quarter pound of garlic. The oil and garlic simmer together before they are added to the tomato sauce and the bite of the garlic is reduced to a mellow nibble in the process. Do not cut back on either ingredient. The recipe also uses a small quantity of mushrooms to make a reduced broth. I cheated a bit here and used a mushroom powder to create the cup of broth needed for the sauce. If the recipe is followed precisely, it takes two hours to get this pasta to the table. If you cheat, as I did, 30 minutes can be shaved off your prep time. While most of the sauces we use these days come together in a quicker fashion, I know those of you who are looking for an old-fashioned tomato sauce will love this one. It is not figure friendly, but it is delicious. The recipe makes enough sauce for 2 pounds of pasta, so you'll probably want to freeze half of the sauce you make. I really hope you'll give this recipe a try. I know that those of you who do, will not be disappointed. Here's how this inexpensive dish is made.

Spaghetti on the Cheap...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
4 ounces white button mushrooms, thinly sliced
3/4 cup peeled garlic cloves (4 ounces, from about 4 heads)
2/3 cup extra-virgin olive oil
2 (28-ounce) cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1 pound spaghetti
1/4 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving

Directions:
1) In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
2) Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
3) In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
4) Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese. Yield: 4 to 6 servings.






One Year Ago Today: Building a Latin-Style Meal Using McCormick's Flavor Forecast














Two Years Ago Today: Crock-Pot Greek-Style Beef Stew














Three Year's Ago Today: Bob's Tuscan Bruschetta

20 comments :

Hovkonditorn said...

Simple but yet so tasty! Have a great day Mary!

Sutapa said...

soo delicious and simple recipe ...love it...happy weekend Mary!

Food, Fun and Life in the Charente said...

I think this may be a bit too lengthy for me. I just open a tin of tomatoes, add a tin of tuna, heat it up and there is my sauce. I have not tried it with mushrooms as well. Have a great weekend Diane

Foodycat said...

Perfect for a foggy day!

safire said...

I love simple dishes like this that pack a punch. Looks heavenly! Then again, I'm a carb lover :)

Good call not driving in the fog. Better safe than sorry. Have a lovely weekend!

Laurie said...

wow that is a lot of garlic and oil but I will trust you on this one, lol, I;ll let you know how it turns out!

Karen (Back Road Journal) said...

Although there is lots of garlic in this sauce, I'm sure it is mellowed in the cooking. It must be a very flavorful dish.

Tanna at The Brick Street Bungalow said...

This and fresh bread... I'm with you!! ;) blessings ~ tanna

Big Dude said...

Sounds like our normal version :-) It's pretty foggy here this morning but I'm sure it will burn off soon.

Penny said...

I love being able to tuck extras into the freezer. This sounds very flavorful. You painted a cozy picture of a warm hearth and heady aromas. Makes me miss cold weather and being house bound. But I'll get over it. LOL. Hope your fog has cleared Mary.

Katherine - Real Food Runner said...

I like the mushroom idea. :)

http://therealfoodrunner.blogspot.com/

A Paixão da Isa said...

hum adoro tudo que é massa essa esta super bjs bfs

Whitney @ The Newlywed Chefs said...

Yum! Looks delicious and simple!

bellini said...

Frugal and quick!!!

teresa said...

oh yum! i could really go for a good plate of spaghetti right now!

Ginny said...

It does look wonderful! I made your scalloped potatoes a few days ago and we loved it!! This was the recipe you put on just a week or so ago.

Alessandra said...

May be on the cheap but definitely good for me!

Ciao
Alessandra

PS
Sorry I don't write often these days, I am traveling in Japan and I don't have much time or internet!

Angie's Recipes said...

Simple yet very tasty!

http://platanosmangoes.com said...

It's gorgeous and does not look cheap at all...it's made with love!

Elisa said...

Hi Mary! thanks for the dinner idea. I have the dough preparing for the bread for Monday night spaghetti. I even bought the mushrooms but I forgot the canned tomatoes! I have a jar of generic tomato & basil sauce. any way I can somehow use this instead? oh and I don't have basil but I have fresh parsley.

AddThis

Related Posts with Thumbnails