I grabbed my spices froom the cupboard... granulated garlic, dried parsley, red pepper flakes, black pepper, dried rosemary, and a bay leaf. I added a 'special ingredient'... one filet of anchovy! (Oh please... have you ever even tasted anchovies?) The anchovy will 'melt' in the oil and will add a dimension of flavor to the sauce that will be delicious, but undetectable! Trust me on this!
Ok... time to get the pasta cooking. I add a little oil to the water... the pasta won't stick and the pot won't boil over! I love different pasta and shapes, but for this dish I'm using regular spaghetti.
I put the red pepper flakes, chopped onion, bay leaf, and anchovy filet in a pan with some olive oil. These ingredients simmered away while I rough-chopped the veggies and cut the corn from the cob.
Add a can of tomato sauce to the veggies and let them simmer. The sauce should be thick enough, but if not, add a couple tablespoons of tomato paste and that will thicken the sauce!
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