Back To Basics: 100 Simple Classic Recipes With A Twist - Plot & Excerpts
Here, though, the aim is to launch your own improv project. There’s no shame in a bowl of basic tomato sauce with noodles—especially when you craft that sauce yourself—but with practice and a little everyday vision, you can stir in some freestyling too. Indulge your creativity a bit. Do ya good! By the way, don’t turn your nose up at canned tomatoes. They’ll give you the truest sunniest field-ripe flavor. SERVES 4 TO 6 2 tablespoons (30 mL) of extra-virgin olive oil or any vegetable oil 1 large onion, diced Cloves from 1 head of garlic, minced A 28-ounce (796 mL) can of diced, whole, or crushed tomatoes 1 heaping teaspoon (6 mL) of dried oregano or thyme ½ teaspoon (2 mL) of salt Lots of freshly ground pepper 1 pound (450 g) of spaghetti You can make this whole meal in the time it takes to boil the water and cook the spaghetti. You can even pick up a few pasta secrets along the way. Begin by filling your largest pot with lots of the hottest water you can get from your tap. Set the pot over high heat and add salt.
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