Now that my return to work is imminent, I am starting to think about meal-planning. I’ve so enjoyed having time to cook lots of meals while I’ve been on maternity leave. While pregnant, I suffered from evening sickness for most of the pregnancy, so J did the lion’s share of the cooking. But during the last eight months I’ve really gotten to “know” the kitchen again. Last night I had a nice meal planned, but realised I’d forgotten to buy a key ingredient. I happened to notice a tomato sauce recipe on Smitten Kitchen. The ingredient list was so simple that even I, in my grocery delinquency, had all ingredients on hand. It’s a perfect weeknight recipe, when you’re also dashing out of the kitchen to fold laundry or tend to a snotty baby.
Time needed: 45 minutes
Spaghetti (or other pasta)
28-oz tin of whole plum tomatoes
5 tbsp of butter
parmesan cheese (optional, but recommended)
Put the tin of tomatoes and butter in a pan. Slice the onion in half and peel it, and throw it in. Let the mixture simmer away, stirring occasonally to break up the tomatoes. When you only have 15 or 20 minutes left, begin making the
pasta and grating the cheese. Once the sauce has simmered for 45 minutes, remove the onion and serve the sauce over the pasta.
Sprinkle some cheese on top if desired. Salt to taste. That’s it!
I was skeptical, but even J, who loves his seasonings, really liked it and was astonished there was nothing else in it.
In my quest to eat something green or something orange every night, I also served it with some lightly steamed broccoli and carrots on the side.