Quest for the Perfect Spaghetti Dinner

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Spaghetti sauceMy five year old daughter and I seem to be on this endless quest to make the perfect spaghetti.  She prods me along by asking me to make her “noodle pasta”, whenever, yes whenever, I ask her what she would like to have for dinner.

Quest for the Perfect Spaghetti Dinner

It its core this is very simple. Boil the spaghetti with a bit of salt till it's just right and drain it. Toll with a bit of olive oil and serve at once.  The sauce is made with olive oil, may be a bit of ghee with sautéed onions, garlic, herbs, optional vegetables and olives, tomatoes... a pinch of red chili or a dash of tabasco... It is also no miraculous feat.  But the variations and combinations are endless.  A minute longer and the pasta is too mushy. Too little tabasco and my daughter complains "Appa I cant feel the tabasco".  The sauce has to be think enough to adhere to the spaghetti. The vegetable have to be ... you get the drift.

 

Instructions

Spaghetti SauceSauté sweet onions or shallots in olive oil in a large heavy pan. Add garlic and the herbs when the onions clear. You can add a few pine nuts or cooked edamame or other bean (1/4 cup). Slice black or green olives. Add the cherry tomatoes . Saute till the tomato skins split. Add the chopped tomato or your favorite spaghetti sauce from a jar and stire. Simmer covered for 5 min and serve over fresh, al-dente spaghetti.

You can add dices green or red capsicum peppers, a bit of jalapeño, celery, bok-choy or even sautéed  tofu. Let your tastes and mood and available ingredients dictate your path. Serve a few crisp stir fried or steamed vegetables of of your choice (fresh snap peas, spinach, asparagus, carrots, bokchoy, and grate some sharp vegetarian cheese. Add a wine.

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