Pigeon’s Recipes for Busy/Lazy People: Fresh Tomato Pasta Sauce

1. You don’t need to measure anything.

2. That’s a lie; measure the pasta. 100g per person ought to do it.

3. You should probably start boiling the water for the pasta first, because that usually takes a while.

4. Get two (2) tomatoes, onions and/or garlic, and some stuff that seems like it’d taste good in a pasta sauce. A bunch of vegetables and one meat is usually a pretty good combo.

pasta ingredients

Today I have shimeji mushrooms, black olives, eggplant, green peppers, asparagus, and bacon.

5. Mince/food process the garlic and/or onions. Cut up the vegetables in whatever size and quantity you want. Cut the tomatoes up haphazardly into 8 pieces or so each, but keep them separate from the other vegetables for now.

6. Put some olive oil in a frying pan and fry your garlic and/or onions. When the kitchen starts to smell like garlic and/or onions, put your vegetables (not the tomatoes) in and fry them up. It’s usually a good idea to put the meat in a little bit later, but you can just throw it in there whenever if you’re that busy/lazy.

pasta veggies

This is two people’s worth, by the way.

7. Add flavoring. The only flavoring you need for this is salt and pepper. I use Jane’s Krazy Mixed-Up Salt. You can throw in whatever herbs you have sitting around if you’re feeling fancy.

8. After your meat and vegetables look almost all cooked, put the tomatoes in. After you fry them for a while, they’ll start melting and releasing juices and eventually just leave behind their skin. Taste it and see if it needs more salt. Add salt if you need some. Turn off the flame when you think the sauce looks saucy enough.

saucy sauce

Yeah, that looks pretty saucy.

9. Did you boil your pasta?

10. After you’ve boiled your pasta, drain it and put it into the pan with the sauce (with the heat off). Toss it like you’re tossing a salad and try to get all the stuff mixed in with the pasta.

11. Put your pasta on plates. If you have some parmesan cheese, put that on top.







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