I've been experimenting with pasta toppings and sauces simply because I am tired of tomato or clam, the two I use most. Though pasta hasn't been a frequent meal in my house up to now,
because it is economical and food prices keep advancing, it is fast becoming a quick repast.
Many of you probably grew up eating spaghetti. Though it wasn't something my maternal grandmother ever made, my mother learned to make both meat sauce and a red sauce with minced clams. Civic groups often held spaghetti dinners and I do recall going to the Officers' Club for Spaghetti Night with my mother and her date as a kid and later with my stepfather. There was a blind pianist who provided music during dinner and even the nuns from our convent and Catholic school ventured out for that.
Another favorite of the civic set was a dish called Johnny Marzetti, a Midwest casserole featuring in our part of the world Arturo sauce, tomatoes, onion, garlic, celery, olives, cheese and ground beef. It was cheap, easy to make and could be frozen. These days, Arturo sauce can only be found on Amazon and I've not eaten any version of this dish since leaving Panama.
It was not until my university days that I discovered pesto, chili mac or varieties of mac and cheese. To her credit, my mother, who loved convenience foods, never served mac and cheese from a box or later in any microwave presentation. She made her own and it was a treat because she never made it often enough for me. Though I can make it, I don't generally make large pans of anything as cooking for one with a small freezer means whatever I do produce gets eaten rather than stored.
Lately I have been buying frozen veg in various combinations one of which contains eggplant, peppers, onions, tomatoes and olive oil with basil. To this I add garlic, oregano, greens, more tomatoes and a topping of parmesan. It makes a hearty, chunky, veg laden sauce and is a great way to use up any bits of veg.
What's yours?
6 comments:
That chunky sauce idea is great. I like adding capers to sauced for a bit of extra interest.
I've never heard of Arturo sauce. I used to buy a type of canned, crushed tomato (can't remember the brand, but it's at Publix) already containing olive oil and garlic, and I'd toss that with pasta and add whatever other veg I had on hand. It made a sauce much lighter and thinner than a conventional tomato sauce, which I like. Similar to a pasta primavera.
I generally cheat and use a jar of pasta sauce. To that I add whatever vegetables I have on hand. Sometimes I do make an alfredo sauce, especially if I'm using shrimp.
You reminded me of Wednesday nights in a small town when my kids were really young and there was an all you can eat spaghetti night at a local restaurant. Every Wednesday. 99cents.
As to sauce? There's a rose one I pick up now and again in one of those plastic containers, for the life of me I can't remember the brand. I use it on tortellini with goat cheese walnuts and chopped kale. I just checked on line and this is what it is.
"What is pink pasta sauce made of?
"Image result for rose pasta sauce
Pink Sauce Pasta is cooked pasta tossed with equal parts red marinara sauce and white alfredo sauce which combine to make – you got it – a pink-hued sauce. Again, as simple as the combination sounds, it is mind blowingly delicious."
XO
WWW
Oh, Macaroni and Tomato soup with parmesan cheese! So delicious. Made by my grandmother. Made my by mom and aunt. Made by all their kids and given to their kids. Ask any of us and it is all our 'go-to' meal.
Your dish sounds really hearty and delicious! Arturo sauce looks great - love that label!
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