And So It Begins

Some people collect shoes. Others stamps. It seems that I’m collecting blogs.

After following food blogs for months, I finally mustered up the courage to start one of my own. But why? Darn good question. I think it started up when I came across a blog about cakes. I was going through a cake phase (not that I’ve completely left it) and I wanted new ideas on what to bake next. I followed the links and read entry after entry about foods people made or had made for them. I looked at the two blogs that I had, and tried to incorporate food into either. One blog that just was not possible (pre-med, book nerdy… not the place to write about my new frying pan), and the other… I was writing nonsense there, so to add food to nonsense would just be plain silly.



So that’s the long winded answer. The shorter version would be “I just want to remember the things I make.” The get-to-the-point answer: just cause.

School is right around the corner, so I begrudgingly headed back upstate… where pre-semester bashes await me. I ended up doing a volunteer shift at my local food co-op immediately after arriving. I worked in produce, bagging organic beans, lettuce, basil. Mindless work, but it sure beats organic chemistry! The smell of the basil was driving me insane and got me to thinking about dinner.

Going back to school a second time (and being sans job) has made me appreciate money… and my lack of it. Armed with seven dollars, I marched into my local grocery store and began my plan of attack. I knew I wanted something with tomatoes, and I was just craving some pasta.

Shopping List –

1. 1 container cherry tomatoes
2. 2 cans tomato sauce
3. 3 boxes spaghetti (it was on sale… couldn’t pass it up)
4. snack package of celery sticks (for future chicken salad)
5. 1/8 lb. bacon (for a future meal)
6. 1 loaf of Italian bread (the sauce sopper-upper!)

Grand total for my goodies – $7.89!

Spaghetti with Roasted Tomato and Garlic Sauce
Serves 4 approx.

1 package spaghetti (you can also use linguine, penne, etc.)
1 “dry quart” cherry tomatoes
2 8oz. cans tomato sauce
4 cloves garlic
2 handfuls basil
Salt, pepper
Olive oil

This is really simple, and so tasty!

Preheat oven to 350 degrees. Wash and dry tomatoes. Spread out on baking sheet and drizzle olive oil, sprinkle salt and pepper. Toss until all the tomatoes are coated. Place in the oven for 25 – 35 minutes (depends on your oven). You know it’s ready when the skin is all shriveled and the juices start seeping out. At the same time you’re roasting the tomatoes, throw in the garlic. I used a whole bulb (?) of garlic, but if the thought of that much garlic scares you, 4 cloves should be enough.

In a large pan, throw in the tomatoes and garlic. Cook until the tomatoes start to bubble. Add in the tomato sauce and lower the heat. Simmer for ten minutes. While the sauce is simmering, start boiling the pasta (follow the package directions). Drain and set aside.

Take a handful of basil and roughly chop it up. You can add other herbs if you wish, I just happen to have basil on hand. Toss in basil and stir in, let it simmer for another minute or two. Spoon the yummy sauce over pasta and top with grated parmesan cheese.