I made a tomato-based spaghetti sauce?  I didn’t mean to.  Really.  I was following on of my uncle’s recipes for a  spicy spaghetti–first add a ton of thai chilies (except I had arbol, as that giant jar of them I have is never ending where as I always run out of every pepper I ever buy) and a huge amount of garlic with too much olive oil, and you take cooked spaghetti and stir it into that…

…except before I stirred in the spaghetti, I noted my giant yellow zuchinni I paid 50 cents for was starting to get a little aged, so I chopped it up and threw it in to stir fry a little….

…and while I couldn’t resist tomatoes from the farmers market at $1/lb, I did buy a few too many, so while I can still call them tomatoes and not mush, I should put those in too…

…and hey, it resembles spaghetti sauce now!  Tomato based and and everything!  I sliced up a green bell pepper really fine and tossed it at about the same time I turned off the heat, and the remains of some cilantro that was threatening to go icky, and put the spaghetti sauce on top of the pasta, instead of the other way around, and covered it with hard grated cheese just like my uncle’s recipe.

And it was fabulous!  I’m not sure where I went wrong, but I am generally am not a fan of the “pasta and sauce” type cooking, but perhaps that is because I don’t encounter home made pasta sauce all that often.

3 Responses to “Spaghetti with tomato sauce”

  1. 10:15 pm, 10 August, 2009 р.
    Steel Phoenix says:

    Sounds good (if a bit garlicky for my taste). All it needs is some rosemary stolen from the neighbors yard, a nice crunchy French bread (Freedom bread?), and a bottle of smoky red wine.

  2. 11:17 pm, 10 August, 2009 р.
    stanza says:

    Yes. Smokey red wine. We did have some (not-so-crunchy) bread with it.

  3. 5:59 am, 11 August, 2009 р.
    Raven says:

    Haha, a recipe for this! (And that was a lot of garlic. Really.)