I had one of my productive days today… out of bed by 8:30, at the hairdresser for a bang trim by 10 [see cheesy-smile-new-haircut-pic below], gathering overpriced and overdelicious food at Whole Foods by 11, and home by noon for an indulgent lunch of Justin’s Nut Butter Dark Chocolate Peanut Butter Cups and a honeycrisp apple. Feeling a little bit Bloaty McBloaterson after this odd (but tasty!) lunch, I opted for a 2 mile run on the clunky treadmill that lives in my parents’ room along with a 30 minute cardio video I scouted out on YouTube-unlike many free cardio “workouts” you find these days, this one actually made me break a sweat! It’s actually directed towards college students living in the limited confines of a dorm room, so I recommend this to all ya’ll college kids reading this. With my post-workout revitalization, I decided to take charge and cook dinner for the fam. Figured my mom (the elementary school music teacher who is up and moving 6+ hours straight every day) might appreciate the help!
With my recent acceptance into a Fall 2012 study abroad program in Rome (!!!), I found myself inspired by the “Eating” section of Rick Steve’s Italy travel guide book (B.T.W I trust no one else when it comes to travel guides). I decided to make some spaghetti with homemade tomato basil sauce with some roasted garlic cauliflower and asparagus on the side. Delizioso e molto facile!
Simple Tomato Basil Sauce
1 can crushed (can be diced) tomatos, preferably good quality.
2 teaspoons olive oil
2-3 cloves of garlic, minced
Palmful of chopped fresh basil (eyeball it)
Dollop of ricotta cheese (enough to turn the sauce slightly pink)
Dash of salt & pepper to taste
Pour the canned tomatoes in a medium pot with the garlic, olive oil, salt & pepper. Bring it to a simmer then let it sit over low heat for about 20 minutes (a good time to prepare the side dishes). After about 20 minutes, add in the basil.When you’re ready to serve dinner, put your fully cooked gluten free pasta of choice in a big bowl and pour the sauce over it. Before mixing, add in that dollop of ricotta THEN mix. Serve it up on a plate (duh) and for maximum yumminess, grate some Parmeggiano Reggiano over it! TIP: don’t buy a huge chunk of this stuff if you don’t eat it often. Instead of buying the $8 wedge set out in the produce section, go to the cheese section of your market where the cheese specialist (?) will cut you a fresh slice as small as you need that will only cost you like, $2.