Comfort Food

I haven't cooked spaghetti and sauce in a long time.  I think I took the attitude for a while that I had had it soooo much growing up, that I kind of hit overload.  When I went to the grocery store on Monday, however, I got the ingredients and added shrimp to the mix.  After a bad day, as we were eating last night, I found myself pushing the shrimp to the side.  Turns out comfort food can be, well, comforting.

 

Quick Tomato Sauce with Whole Wheat Penne (shrimp optional)

 

1 pound whole wheat penne (or any other pasta you'd like)

1/2 sweet onion, chopped

5 cloves of garlic, chopped

two 14.5 oz. cans of diced tomatoes (I use no salt added so I can add my own)

Tbsp tomato paste (I like the one in a tube so I don't waste an entire can)

handful of fresh basil and parsley leaves, chopped

large pinch of sugar

salt to taste

crushed red pepper flakes

1 pound peeled, thawed, uncooked shrimp (optional)

olive oil

parmesan cheese

 

Boil the water for the penne.  Saute in a large frying pan the onion and garlic in a few tablespoons of olive oil.  Once those have softened, add the tomatoes with their juices.  Add salt and crushed red pepper flakes to taste, plus a large pinch of sugar (my Italian great aunt taught me 1 teaspoon per pound of tomatoes to cut the acidity).  Let that sit over medium heat for a while, until some of the liquid has boiled off.

 

Add some oil to the boiling water and add the penne.  I use oil so it doesn't stick together and I don't have to add more salt.  At the same time, bury the shrimp in the sauce, turning when pink.

 

Just before serving, add the basil, parsley, and about a tablespoon or two of parmesan cheese.

 

Serve and enjoy!

 

 

 

Another great recipe...

 

Corn and Black Bean Quesadillas

 

3 ears of corn (cut the kernels off the ears with a paring knife)

1 can black beans

1/2 sweet onion, chopped

3 cloves of garlic

chilli powder

salt and pepper (or crushed red pepper flakes) to taste

smoked mozzarella

tortillas (of your choice)

Saute the onion and garlic until softened.  Add the corn, black beans, and salt, pepper, and chilli powder to taste.

 

Once slightly browned and tender, layer the mixture with the cheese onto the tortillas.  Cover the tortillas with a second tortilla and either toast in a dry frying pan for a few minutes on each side or broil low for 1 minute per side.

 

Cut into wedges and enjoy!
--
Joanna Bonventre
jcbonven@alum.mit.edu