Monday and Wednesday nights I take a Pilates class at Mesa Community College which doesn't get out until 8, so when I come home I am looking to make something quick and easy. Pasta is usually what I make when I am in a pinch since it doesn't take too long to cook. I make a different version of a pasta with a spicy red sauce I modified from the book "1000 Vegan Recipes", but I decided to go even more simple and scale down the number of ingredients. This version only includes four ingredients, not including basics like salt and olive oil. Before I get into it here is this...
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| A lovely picture of a mound of chopped garlic, my favorite ingredient in the whole entire world |
So after starting with the mound of garlic, and while the pasta water was boiling, I sautéed the delicious garlic in olive oil with a very large handful of red pepper flakes until fragrant.
Then in went a 28 ounce can of tomato puree and some salt, which I then simmered for about fifteen minutes.
Once the pasta was cooked to al dente, I added it to the sauce to cook for a remaning one minute until completely done.
I usually serve myself the correct serving size for pasta, which is one cup, but I was hungry today and decided to give myself a large bowl. I topped it with sliced basil leaves and ate it all up.
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| BEAUTIFUL! |
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