Pasta Wheels and Cheese

Meatless Mondays sometimes means comfort food Mondays. It’s hard for me to not think of Mac and Cheese when I think comfort food. Super carb-y and gooey cheesy, mac and cheese reminds me of being a kid. Now that I’m older I’ve moved away from the box and insist on making my mac and cheese from scratch. It takes a little longer but the results are worth every minute. No matter how many times I make mac and cheese I always tell myself that it will be a long process and I am always shocked at how quickly dinner is on the table.

I love Martha, she has some incredible recipes and several home ideas I used around the house. But this woman wants me to do dishes. According to her original recipe I need to put the pasta in a large bowl after it has been cooked and drained. I leave my pasta in the strainer until I need it. No need for that bowl unless you are going to serve from that bowl, then for heaven sakes put your pasta in a bowl. Next, she wants me to heat the milk in a small saucepan until hot. Nope, I just heat that milk in the measuring cup in the microwave.

Sometimes mac and cheese can be a little bland. After all, it’s milk pasta and cheese. So I needed to find a few ways to add a little extra flavor. I didn’t want anything bold, I wanted subtle. I used two cups of cheddar and ½ a cup of feta. I had some extra feta in the fridge left over from Chicken Souvlaki and I was curious if it would add any significant difference to the flavor. It really didn’t, but it was a nice surprise to bite into a piece of feta here and there. Don’t be afraid to experiment with cheese. Use whatever odds and ends you have in the fridge and you never know what cheese combination you might discover. I also added garlic to the roux, add more if you are a garlic fan. I increased the cayenne from a pinch to 1/8 tsp. There is a small increase in the heat, but I’m sure I was the only one who noticed it.

One of my coworkers asked if I was going to add anything to the dish (veggies or meat). I didn’t, but while I was cooking I started thinking about all the lovely add-ins I could try in the future. Bacon, of course, but why not a little chicken or fish? She recommended peas, but I’m not a huge fan of peas. Though, I think little one would be excited to find peas in his mac and cheese!

Enjoy!

I didn't have any luck finding rotelle pasta,
any substantial pasta will work well.

1 lb. rotelle pasta (wagon wheel)
3 cups milk
3 T. butter
1 tsp. garlic
3 T. flour
¼ tsp. black pepper
1/8 tsp. cayenne pepper
½ tsp. Dijon
2 ½ cups cheddar, grated

Bring a large pot of salted water to a boil. Add pasta and cook until al dente and drain.

Heat milk in the microwave until hot, about three minutes. Melt butter in a deep skillet over medium heat. Once butter has melted add garlic and sauté for about one minute. Add flour and cook, whisking constantly for about one minute or until the roux is a nice nutty brown.  Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about five minutes.

Remove skillet from heat. Add black pepper, cayenne, mustard, and cheese. Stir until melted.

Stir pasta into the cheese sauce and serve immediately.

http://www.marthastewart.com/317623/pasta-wheels-and-cheese

Bubble Pizza

Little one’s day care provider gave me a recipe for Pedialyte about a month ago. Little one hadn’t been feeling his best and I was buying lots of Pedialyte. For all those mommies out there, you know this stuff isn’t cheap. A whole bottle is the equivalent of a fancy drink at Starbucks. I haven’t tried the recipe yet as little one was better by the time I got my hands on it. I think I’ll show the recipe to little one’s doctor next time we see him and get his ok before I try to play mommy pharmacist.

Anyway…attached to the Pedialyte recipe was another recipe for Bubble Pizza (same idea as the Bubble Up Pizza). This recipe was different enough from the first one I tried that I decided that I would give it a go. I picked a nice low-key Friday night to try this recipe. I decided I really like this version better.  While the first version was fun and different, this version is much more unique and kid friendly. The sauce and ground turkey is mixed in with the crust!

I liked the way the pizza became a type of pull-apart bread. Stirring the biscuits was a little tough because they are sticky but if you use enough sauce the stirring is a little easier. You can use whatever pizza toppings you want. I used some ground turkey and pepperoni. I would love to try adding more veggies (mushrooms!) in the future.  I liked our pizza a little extra saucy so I added the whole jar but add the amount of sauce you feel is best for you. Oh – if you haven’t tried turkey pepperoni I highly recommend it! It has a great pepperoni taste but it’s not as greasy for fat laden as the type that typically graces pizzas. It does cost a little bit more but I feel that it’s totally worth it.

Enjoy!

¾ lb. ground turkey

½ tsp. Italian seasoning

1 jar pizza sauce

2 cans refrigerated biscuits (small cans)
1 ¼ cup mozzarella
¼ cup Parmesan
Pepperoni slices

Brown ground turkey and season with Italian seasoning. Heat oven to 350.

Pull apart biscuits and cut into pieces. Put biscuit pieces into a greased casserole pan. Add pizza sauce and turkey and slowly mix together.

Bake for 30 minutes. Take out of oven and top with cheeses and pepperoni. Bake for an additional 10 minutes.

Guinness & Cheddar Dip

I do have some Irish roots, but I’ve never been one to “celebrate” St. Patrick’s Day. For one, I’m not sure what we’re celebrating. I’ve always made sure that I have something green on and now that I’m older I like to try to make an Irish meal. I’ve been to the St. Patrick’s Day parade in NYC – that was pretty amazing. A green beer or two was nice before little one came to be, but I just don’t feel the draw of going to a crowded bar anymore. I’m boring in my old age!  

This St. Patrick’s Day was a rather quite one this year. Husband, little one, my dad and I spent the morning at a lawn and garden show. The afternoon was spent cleaning the sunroom and repotting plants. I made Bubble Up Pizza (a new way) for dinner and after little one went to sleep husband and I watched Goodfellas. On Sunday we did have corned beef and cabbage at my parent’s house and we gave a toast to my great grandma Lucy (my Irish connection). I felt that I needed to contribute some Irish-y fare to dinner so I made a dip that I found on pinterest a few weeks ago. The only thing Irish-y in it is a little Guinness, but that worked for me.

I had most of the ingredients on hand and I only made a half recipe. I’m finally learning to

make half a recipe of something new. In all honesty, since I was making this for only four adults, we didn’t need so much dip. This doesn’t have an overwhelming Guinness flavor, and if you didn’t know it was in there you might miss it all together. But it was pretty good. I served it with wheat thins but I’m thinking it would be good slathered on some bread too.

His great great grandma was a fiesty Irish lady!

Enjoy!

8 oz. cream cheese, softened
2 ½ cups sharp cheddar cheese, grated
1 tsp. Dijon
2 T. half-and-half
¼ cup Guinness
3 scallions, chopped
1 tsp. garlic, minced
2 T. parsley, chopped
 
With a hand mixer on medium speed combine the cream cheese, cheddar, mustard, and half-and-half. Beat until smooth. With the mixer running, slowly pour in the Guinness blend until combined. Add the scallions, garlic, parsley, and salt and pepper (to taste). Blend until thoroughly mixed. Transfer to a bowl, cover, and chill at least for one hour prior to serving.

Adapted from www.thecurvycarrot.com/2012/01/30/guinness-and-cheddar-dip/

Pesto Lasagna

I’ve really enjoyed turning Thursdays into Slow Cooker days. During the rest of the week husband, depending on his work load, will play with little one while I am cooking dinner. Husband works a little later than normal on Thursdays so having the extra time the slow cooker gives me to spend with little one when we get home has really been a blessing. With the slow cooker I don’t have to encourage little one to entertain himself with his books or toys while I cook. Instead we can spend that extra time outside. Part of me wishes that every meal I cooked was in a slow cooker but I really do love cooking so using the slow cooker one to two times a week works well for me.

This little gem has been on my mind for the past few weeks. I’ve really enjoyed lasagna in the slow cooker ever since I found the first recipe on kraftfoods.com. I’ve experimented a little with that recipe and I have had a great time trying out the adjustments. This recipe is not very different but I liked the idea of making the lasagna meatless. I’m a huge fan of spinach and mushrooms so his recipe was a natural fit to our family.

I used the original ingredients in this recipe when I made it (other than switching portobellos for creminis) and decided that they are a few changes I could make. Next time I make this, and I will make it again, I will use frozen spinach instead of fresh, any mushrooms that are on sale and use all mozzarella cheese instead of a mozzarella/provolone mix. I have reflected these changes in the recipe below. I don’t think any of these changes will change the taste much, if at all, and in the long run will save me around $5. And as husband mentioned on our nightly walk, $5 is a pantry meal. Such a wise man I married.

Enjoy!

10oz frozen spinach, defrosted a drained
2 portobello mushrooms, sliced
½ cup pesto *don't be afraid to use the whole jar!
1 ½ cups mozzarella cheese, shredded
15 oz. ricotta cheese
1 egg, lightly beaten

¾ cup Click to see savings Parmesan cheese

26 oz. marinaraClick to see savings

8 oz. tomato sauce
Click to see savingsClick to see savings12 lasagna noodles

Combine spinach, mushrooms, and pesto in a medium bowl and set aside.

Combine mozzarella, provolone, ricotta, ¼ cup parmesan and the egg in a medium bowl and set aside.

Combine the pasta sauce and the tomato sauce in a medium bowl.

Spray the inside of the slow cooker with cooking spray. Place ingredients in the slow cooker in the following layers:

One cup sauce
Three lasagna noodles
One cup cheese
½ spinach/mushroom mixture
One cup sauce
Three lasagna noodles
One cup cheese
½ spinach/mushroom mixture
Three lasagna noodles
Remaining cheese mixture
One cup sauce
Three lasagna noodles
One cup sauce
½ cup parmesan
 
Cover with lid; cook on low 5 hours or until done.

Adapted from Cooking Light – October 2003

Tuna Cakes

I have a soft spot in my heart for pantry meals. Those wonderful meals where you don’t have to pick up any ingredients because you already have them in your panty. Ingredients  that are possibly odds and ends left over from another meal you made earlier. Sigh, those meals are blissful. This is one of those meals and another recipe from the American Heart Association. It’s so low fat I didn’t mind pairing it with tater tots and melon. It was a regular “use what you got” meal!

Sunshine in the park at 7pm?

This spring (ok, it’s not spring for another four to five days) has been lovely. This time last year was so cold and yucky that the thought of going outside made me very sad. This year the weather has been warm and wonderful. Little one is busy busy busy playing outside. I love the fact that little one enjoys outside time. We spend lots of time going for walks, playing in the back yard and yesterday we went to one of the bigger parks in town.

All this outside time means very little kitchen time. Right now, this is a sacrifice I am willing to make. But we still have to eat and I value family dinner time too much to just give in an order take out. Enter this amazing pantry meal. Even though the recipe calls for whole wheat crackers I will typically use whatever type I have on hand. Saltines work well as they don’t compete too much for flavor. I omitted the horseradish because I never use it for anything else and I really don’t care for. I’ve added flax seed, wheat germ and various seasonings depending on my mood and what was in the pantry. Don’t be afraid to experiment with flavors. Tater sauce, cocktail sauce or yogurt dill sauce are all a dip dipping sauce for these cakes.

Enjoy!

13 oz. tuna in water, drained and flaked

2 eggs
1/3 cup crushed crackers
¼ cup green onions, chopped
2 tsp. Dijon
¼ tsp. salt
¼ tsp. pepper

In a medium bowl, combine all the ingredients. Shape into 6 cakes about 2 ½ inches in diameter.

Heat a large nonstick skillet over medium heat. Pour the oil into the skillet and swirl to coat the bottom. Cook the tuna cakes for six to eight minutes, or until golden brown on both sides, turning once. Serve with the sauce on the side.

Adapted from American Heart Association Low-Cal Cookbook

Turkey Chili Crunch

I don’t think my mom or my dad ever followed a recipe when making chili. I know mom used spice packets but chili never tasted the same twice. It always tasted amazing though. When I started cooking for myself in college I actually had my own method for making chili. Any leftover peppers, onions and tomatoes went into a container in the freezer. Once I had enough veggies I would buy some beef and beans (yes, I like beans in my chili) and make a pot of chili. It was always good, and I was proud of my low cost method.

Over the last few years I have come across a few chili recipes. My first thought was “people follow recipes for chili?” Of course they do. Now, instead of storing away extra bits of chili I have started experimenting with various chili recipes. I have been very happy with the results. I have found some amazing variations on one of my favorite winter foods.

This recipe has some flavors and ingredients that I had never used in chili before. Cinnamon and cocoa are found in many different chili recipes but I had never used them before. This was the first chili recipe that I made that had carrots in it. Carrots? Yes, and they are good. This was also the first time I used chipotle peppers in adobo. What a great flavor source! I keep the leftover chipotles in a container in the fridge for when I need them. I’m starting to find more recipes that call for them or I slip them into a dish for some added flavor.

This recipe is supposed to be low fat/low cal but don’t be afraid to make changes! Ground beef was on sale so I used that instead of turkey this time. I don’t always put the cinnamon or cocoa in. A white onion will work if you don’t have a red one. The pinto beans can be swapped with black or kidney beans. I had two chipotle peppers in the fridge so I took a gamble and used both – yum! Make it yours!

Instead of corn bread or tortilla chips I like to make my own tortilla crisps to serve with the chili. I take a flour tortilla, cut it into 16 pieces, spray with cooking spray, sprinkle with taco seasoning and bake on a cookie sheet at 400 for 5 minutes.

Enjoy!

Check out the fancy herb keeper I found at
Crate & Barrel!

1 T. olive oil
1 lb. ground turkey
½ tsp. salt, divided
¼ tsp. pepper
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
Pinch ground cinnamon
½ red onion, chopped
3 garlic cloves, chopped
2 carrots, diced
14 oz. diced tomatoes, with juice
1 chipotle pepper in adobo, chopped
½ tsp. adobo sauce
3 cups water
1 T. cocoa powder
30 oz. pinto beans, drained and rinsed
½ cup cilantro, chopped

In a large saucepan, heat the oil over medium heat. Add the turkey, salt and pepper. Cook, stirring, for three minutes. Add the chili powder, cumin, oregano and cinnamon. Cook, stirring, for three minutes, or until the water evaporates and the turkey sizzles.

Add the onion and garlic. Cover and cook until the onion is wilted, five to seven minutes. If the onion or the spices begin to stick to the pan, add two tablespoons water and scrape with a wooden spoon to release.

Add the carrots, tomatoes, chipotle pepper, water and cocoa powder. Bring to a simmer. Reduce the heat to low and cook partially covered for 25 minutes. Stir in the beans and cilantro. Cook for 15 minutes.

To serve, ladle into soup bowls. Top with scallions, cilantro, a spoonful of plain yogurt or some grated chocolate. Garnish with tortillas.

Adapted from Cook Yourself Thin – Lifetime Television

Potato Chip Cookies

I’ve had a bag of potato chips sitting my pantry waiting to be made into these delightful cookies for about a month. The real reason I waited so long was I just didn’t have the energy to make cookies but my imaginary reason was that I knew it was killing husband to see a bag of chips in the pantry that he was not allowed to eat. I finally got around to crushing the chips that I needed and I told husband that he could eat the remaining chips. In less than 24 hours that bag was empty. I love this man because he makes me laugh.

When I read about this recipe on smittenkitchen.com, Deb mentioned that she should have added extra salt. She used Cap Code chips and while they were salty, they just weren’t salty enough. She suggests adding an extra smidge of salt. Well, my chips were very salty and I decided I didn’t need that extra smidge of salt. I was wrong. Add it, I don’t care how salty you think your chips are, they aren’t salty enough. She also suggests adding a potato chip/seal salt finish or a chocolate finish. I used the potato chip finished and I was very happy with it. If I hadn’t been expecting company I would have done the chocolate finish as well. You can find the chocolate finish on smittenkitchen.com.

I found that these reminded me of Pecan Sandies. “Light, flakey and tasty” was how my dad described these cookies (those are the correct three words, right dad?). There wasn’t an overwhelming potato chip flavor, but I would guess that this changes according to which brand of chips you use.

Enjoy!

1 cup unsalted butter, at room temperature
¾ cup sugar, divided
1 tsp. vanilla extract
¼ tsp. salt (optional, see note above)
½ cup chopped and toasted pecans
½ cup finely crushed potato chips
2 cups flour

Potato chip salt finish (optional)
1 tablespoon crushed potato chips
1 1/2 teaspoons flaked sea salt

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, cream together the butter with ½ cup of the sugar until lightly and fluffy. Mix in the vanilla and table salt, if using, until smooth. Add the pecans, cup crushed potato chips and flour together and mix until just combined.

Place the remaining ¼ cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little.

Sprinkle with a few flakes of the potato chip salt, if using. Repeat with remaining dough.

Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.

Adapted from smittenkitchen.com/2012/01/potato-chip-cookies

Patrician Potatoes

Sunday dinners are typically spent at my parent’s house. It’s a nice little family ritual that we have fallen into since husband and I moved to town almost four years ago. And now with little one, I know that even if our week is busy he will be able to see his grandparents on Sundays.

This past weekend my parents headed out of town for an overnight trip with some friends. With the time change and the other couple’s schedule in mind my parents knew they wouldn’t be able to host Sunday dinner. Easy enough – dinner was at our house! My dad insisted that we have a tri-tip steak that they had in the freezer. I made up a few side dishes to round out the meal.

I was thinking of making that yummy cheesy potato hot dish that is much beloved in our neck of the woods. Then I thought about all the cheese and butter that is needed and my heart wanted something a little less calorie laden. I remembered that I had a fancy mashed potato recipe that was low in fat. Since one of my goals is to make more side dishes I was more than happy to whip these up!

I modified the recipe a little bit based on what I had in my pantry. I had a bag of cauliflower in the freezer that I decided to use in place of half the potatoes. If cauliflower doesn’t sound yummy to you adjust the recipe so you are using 2 ½ lbs. of potatoes and omit all cauliflower. I also felt that with the amount of sour cream and cream cheese that the butter wasn’t necessary, I wasn’t wrong at all! No one missed the butter. I also omitted the chives because unless they are fresh I just don’t really care for them.

These potatoes are so creamy and good. I leave a few chunks of potatoes and cauliflower because I enjoy the texture. The parmesan and paprika make a nice crust that was a hit around the table. This recipe is very easily doubled for a crowd and will definitely please.

Enjoy!

1 ½ lb. potatoes, peeled and quartered

1 ½ lb. cauliflower, chopped
4 oz. fat-free cream cheese
4 oz. reduced fat sour cream
2 tsp. salt
¼ cup shredded Parmesan cheese
1 tsp. paprika
 
Place potatoes and cauliflower in a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until tender. Drain vegetables and place in a large bowl and mash.

In a small bowl, beat the cream cheese, sour cream and salt until light and fluffy. Add mixture to potatoes and combine until smooth.

Transfer to a 13 x 9 baking dish coated with cooking spray. Mix together parmesan and paprika in a small bowl. Sprinkle cheese over the top of the potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

 Adapted from tasteofhome.com/Recipes/Makeover-Patrician-Potatoes

Chicken Vesuvio

I’m the type of girl that loves it when husband gives me gifts of kitchen gadgets, appliances or cookbooks. I’m a domestic nerd and happily so. My loving husband bought me Giada’s Family Dinners as soon as it hit stores. It’s been gracing my cookbook collection for a few years and I am always happy when I browse the pages. There are some nice, easy recipes that I have tried and enjoyed, but my heart belongs to the more ambitious ones. Nothing in this cookbook is terribly hard to make, but a few recipes require a little more care and effort.

I remember first making this recipe when we lived in Denver. I think we were still having Italian Fridays (I would cook Italian recipes each Friday for dinner - you know, cute newlywed type stuff) and I wanted something that wasn’t pasta covered in sauce. Chicken and potatoes are an excellent combination and the fact that it was Italian fare was an added bonus. Husband and I were instant fans. I make this recipe a few times a year and I am always happy when I do. It’s delicious. I love to make it when we have company as it’s definitely a dish that impresses.

This is a fairly easy recipe. It is not a throw together and let it cook type of recipe, it needs dedication and attention. It requires time at your stove and a little time in the oven. The only part of this recipe that I have a tough time with is cooking the potatoes. I can’t explain it, but browning those potatoes makes my stress level go up quite a bit. I’m always convinced that I will burn the potatoes, which I never have, and those ten minutes tick by so slowly.

As far as one pot meals go this recipe is just lovely. The original recipe calls for specific pieces of chicken but I always buy a whole chicken, break it down and use all the pieces. Oddly enough, it’s cheaper this way and you get more chicken! The original recipe also calls for eight ounces of artichoke hearts or one cup of lima beans. Every time I have cooked this recipe I use a four ounce jar of quartered and marinated artichoke hearts. The little extra punch of flavor from the marinade is divine.

Enjoy!

3 T. olive oil

1 whole chicken, broken down
Salt and black pepper
1 ½ lb. small red-skinned potatoes, halved
4 garlic cloves, minced
¾ cup dry white wine
¾ cup chicken broth
1 ½ tsp. dried oregano
1 ½ tsp. dried thyme
4 oz. quartered, marinated artichoke hearts
2 T. butter
 
Preheat the oven to 450 degrees F.

Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in two batches if necessary, cook the chicken in the pot until golden brown on all sides, about ten minutes. Transfer the chicken to a bowl.

Add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about ten minutes. Add the garlic and sauté for one minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot along with any accumulated juices. Stir to combine. Bring to a boil over medium-high heat.

Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat, stirring often, for about four minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Adapted from Giada’s Family Dinners – Giada DeLaurentiis

Arrabbiata Sauce – Dean & DeLuca Version

One of my New Year resolutions was to have dinner at least once a month with the J family. Both of our families have very busy schedules and it can be tough to make them mesh enough to get together for a meal. Well, nothing like waiting for the last minute to get together in February! Last night we shared a simple Leap Day meal of pasta, breadsticks and salad. I also made brownies but I forgot to serve them (I hang my head in shame). I am going to admit that I decided to serve this pasta sauce because I knew I could pull it all together in a matter of minutes. It takes a while to simmer, but a simmering sauce is easy to watch over when you are chatting with friends and watching your kiddos play together.

Little one's new favorite toy - a globe!

The original recipe calls for whole, peeled, plum tomatoes. After simmering for a while you are supposed to run the tomatoes through a food mill and then return the sauce to a simmer. I used to have a food mill. Oddly enough, it was a kitchen tool I lusted after in college. After having it for a year, I hardly ever used it. I gave it my dad to use when he cans food. I’m not sure if he still has it. I usually see him mashing his tomatoes through a large metal cone using a wood muddler. I found that a can of crushed tomatoes or pureed tomatoes, depending on the brand, have the same consistency as tomatoes that have gone through a food mill. A can of crushed tomatoes is cheaper than whole tomatoes and it ends up saving me a few dishes at the end of the night.

The type of pasta you serve this sauce over is up to you. A larger, more substantial pasta would be a good choice, but you could really use anything you have in the pantry. A good parmesan style cheese is a lovely pairing as well, but I like to top this sauce with feta. I think it gives the sauce a more complex flavor.

Cookbook confession. I hardly ever use this cookbook. In fact, most of the recipes in the cookbook intimidate me. I don’t feel like I’m fancy enough to eat the food described inside. It’s silly, I know. But I refuse to give this cookbook up. It reminds me of the times that I visited New York. I loved going to Rockefeller Center, seeing the Dean & DeLuca Café and feeling like I was ‘in’ New York. This cookbook is at times the souvenir of those trips. In all reality most of the recipes are simple, the descriptions of ingredients are lovely and most of the ingredients are easy to find. I’m not sure if I will ever fully delve into this cookbook, but I know it will grace my shelves for years to come.

Enjoy!

38oz. crushed tomatoes

¼ cup olive oil
½ tsp. salt
¼ tsp. pepper
¾ tsp. crushed red peppers
1/3 cup Parmigiano-Reggiano
1 T. fresh oregano (or 1 tsp. dried oregano)
1 lb. pasta

Mix tomatoes, olive oil, salt, pepper, crushed red pepper and oregano (if using dried) in a heavy sauce pan. Simmer for 45 minutes until the olive oil incorporates into the sauce.

Cook pasta according to package directions.

Toss sauce with pasta. Serve topped with Parmigian-Reggiano and oregano (if using fresh).

Adapted from The Dean & DeLuca Cookbook – David Rosengarten with Joel Dean and Giorgio DeLuca