roasted tomato spaghetti

I only started to seriously want to cook meals for myself when i moved to America & got my own place. Before that, i lived in my father’s house where someone else did the cooking. All i did was show up at the table & chewed.

In my daydreams where i had my own apartment, i would cook all my meals from scratch & they would all be wonderful & somehow the hours of preparation & the cleaning up of the mess did not figure in it at all. Reality taught me to appreciate simply-prepared but tasty meals. This from “Real Simple” magazine, from an article on meals prepared from ingredients one already has in one’s pantry.

for 4

3 tbsps. olive oil
1 cup chopped red onion
4 minced garlic cloves
1/3 cup or about 12 pitted greek or green olives
3 anchovy fillets
1/2 tbsp. red pepper flakes
1 tsp. dried oregano
1 28-oz. can whole tomatoes with juice
1 lb. spaghetti
2 tbsps. fresh parsley
1 small can tomato sauce

Combine in pot: oil, onion, garlic, olives, anchovies, pepper flakes & oregano. Bring to a simmer on low heat, stirring (about two minutes).

Add tomatoes, salt & pepper. Simmer until sauce is hot, bubbly & onions are soft.

Cook spaghetti.

Serve.

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