Really Good Meatless Spaghetti
This is what we had for dinner last Friday (by the way, I keep a couple different kinds of cooking alcohol on hand at all times, because they are a very easy way to make a simple dish more savory).
Ingredients:
1 Jar Garlic and Herb Tomatoe Sauce, 26oz
1 small can stewed tomatoes, drained
1 small eggplant peeled and cut into very small chunks
6-7 med/lrg. button mushrooms, sliced
3-4 tbspn extra virgin olive oil
1 tbspn butter
3-5 fresh garlic cloves, peeled and minced
1 very small onion, minced very fine
2 tbspns chianti (or Sicilian) wine
1/8 (or so) of milk
In a big pot, put enough water/oil on to boil for the amount of pasta you are making. The sauce recipe should serve 4-6.
In a large frying pan, combine the oil, butter, and minced garlic and onion, let sit for a little bit (the action of cold olive oil heating up draws the garlic oil out of the cloves and makes the sauce more flavorful) while you cut up other ingredients. Add the mushrooms and eggplant, turn on medium heat and saute the ingredients until the eggplant is thoroughly softened (about 8-10 minutes). The eggplant will lose any bitterness it has by being cooked well. At this time I usually grind a bit of sea salt over the ingredients in the pan.
When the eggplant is well done, if the onions are not yet tender, then keep sauteing until they are. If the onions are fine, then add the wine (some more to taste?) and stir a little bit. Let this mixture simmer for just a minute or two, then add the drained can of stewed tomatoes and the jar of tomatoe sauce. Quickly pour about 1/8 cup of milk into the jar, swirl it around, pour into pan, then put a little water in the jar too, swirl, then pour into pan. Stir this very, very well, bring to a slight boil, then reduce heat to low and let simmer for a while.
Meanwhile, the water for the pasta should be at a rolling boil: add your pasta, turn the heat down just a tad, but don't let the water stop actively boiling. Stir to coat pasta with the oil, and let cook, testing a noodle every once in a while until they are al dente. Drain well, serve in bowls with the sauce ladeled on top. Serve with chianti wine, or a good dry red wine, and some garlic bread with salad.
Ingredients:
1 Jar Garlic and Herb Tomatoe Sauce, 26oz
1 small can stewed tomatoes, drained
1 small eggplant peeled and cut into very small chunks
6-7 med/lrg. button mushrooms, sliced
3-4 tbspn extra virgin olive oil
1 tbspn butter
3-5 fresh garlic cloves, peeled and minced
1 very small onion, minced very fine
2 tbspns chianti (or Sicilian) wine
1/8 (or so) of milk
In a big pot, put enough water/oil on to boil for the amount of pasta you are making. The sauce recipe should serve 4-6.
In a large frying pan, combine the oil, butter, and minced garlic and onion, let sit for a little bit (the action of cold olive oil heating up draws the garlic oil out of the cloves and makes the sauce more flavorful) while you cut up other ingredients. Add the mushrooms and eggplant, turn on medium heat and saute the ingredients until the eggplant is thoroughly softened (about 8-10 minutes). The eggplant will lose any bitterness it has by being cooked well. At this time I usually grind a bit of sea salt over the ingredients in the pan.
When the eggplant is well done, if the onions are not yet tender, then keep sauteing until they are. If the onions are fine, then add the wine (some more to taste?) and stir a little bit. Let this mixture simmer for just a minute or two, then add the drained can of stewed tomatoes and the jar of tomatoe sauce. Quickly pour about 1/8 cup of milk into the jar, swirl it around, pour into pan, then put a little water in the jar too, swirl, then pour into pan. Stir this very, very well, bring to a slight boil, then reduce heat to low and let simmer for a while.
Meanwhile, the water for the pasta should be at a rolling boil: add your pasta, turn the heat down just a tad, but don't let the water stop actively boiling. Stir to coat pasta with the oil, and let cook, testing a noodle every once in a while until they are al dente. Drain well, serve in bowls with the sauce ladeled on top. Serve with chianti wine, or a good dry red wine, and some garlic bread with salad.
posted by Therese_Rose_Morning at 2:03 PM
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