"Cooking with shit I happen to find in the kitchen".
Catchy, isn't it? I'm like a lot of folks who occasionally turn around in circles in my kitchen, open the fridge or the pantry numerous times with the hope that inspiration will hit me. Hit me in the FACE! What happens is I default to takeout, or Moda and I will toss recipes back and forth before hitting the grocery store to pick something up...and then buying an ingredient or three that I already had. (So there's doubles of things like coriander, mustard seed, vanilla extract etc.)
Moreover, I've "inherited" a bunch of food from my folks from back when they had themselves a Costco membership- Which means I have a lot (and I mean a lot) of canned and jarred stuff in the pantry and fruit cellar. And yet again, I wind up with doubles packages of everything when I don't bother checking what's in the larder before running to Cub for the "main" ingredients. So laying around I have cans coconut milk, chili beans, rice, and a disgusting amount of pasta.
That said, making pasta at my place becomes a struggle in creativity.Ievolved from making Ramen as a default dish to boiling water/using a whole box of rotini/dumping the jar of red sauce on top/eating it all. And within the last 7 or 8 years I've made valiant efforts in terms of edging away from a jar (and discovering the joys of jarred pesto)...which means I've been involved in some pretty atrocious experiments. (The genesis of this was when I was 16 and tried to cook for a date, boiling pre-cooked fettucine to death and pouring cold alfredo sauce on top. I did the same thing years later for yet another date who was a vegetarian and I made spaghetti with a melange of random vegetables. It was inedible. The trash can got sick.)
So clearly I'm not a fantastic cooking improviser. But I'm a helluva copy cat. And with that, I randomly present you with one of my favorite scenes in the movie "The Godfather"- Remember the one where Fat Clemenza shows Michael Coreleone how to make dinner for "A buncha guys?". He's making red sauce, right? (And film nuts, I know. Okay? I know how Coppola loves to incorporate food into his movies. Enough) So when we started gardening, I actually got the gumption to make my own red sauce at home with inspiration from that film by using the tomatoes and herbs from the garden and fully believing it'd turn out like shit. What I discovered? It was:
A) Fulfilling to make red sauce that you grew yourself
B) Easier than I thought
C) Tastier than Ragu
D) Not as messy as I thought. (I won't lie. I hate the mess. And making your own pasta can get messy as you'll see below)
E) Easy enough that even a flibbertigibbet clutz like me can do it.
So if you have a bunch of cans of tomatoes- diced/peeled whatever (Notice in the photo below that there are two different brands of tomato. See what I meant when I said I get doubles?) or when you're on a budget (read: "Po'") you can still play chef by making your own red sauce at home. (You can do it with fresh tomatoes, just make sure to de-seed them first before chopping them up)
I'll show you what I did and reference the food and utensils needed along the way:
What you'll need:
One 24 oz. can of diced tomatoes. (Or 2 small cans of peeled. Whatever)
One bunch of basil
2-3 cloves of garlic, coarsely chopped (The chopped and jarred kind? Fine. It'll just taste weird)
1 large onion or 2-3 small ones. (I had a bag from "Fare For All". I can frass about those guys later)
Handful of brown sugar
1/4 cup of olive oil
A whatever of ground pepper and sea salt. (To taste, I guess)
A splash of red wine (Optional, but whatever. Fat Clemenza recommended it)
I guess some spices from a generic spice rack or something. (To play with. I used some of the generic "Italian Seasoning" and "Oregano")
Tools- A large pan, sharp cooking knife, and a food processor. (Note: Everyone, and I mean EVERYone needs to invest in a good, sharp, cooking knife. Not just the bunch you get from Target. I mean invest, and keep the dumb thing sharp. Cutting crap should be as effortless as letting the blade fall across the veggie and you pull back your elbow to cut through. And the food processor? You don't need a $300 model, but for the times you'll probably break it out to make stuff? Not a bad investment. Otherwise, feel free to dirty up your margarita/daiquiri making blender.)
Prepare ingredients by opening the cans (If using fresh tomatoes, use 6 Roma tomatoes if that's your thing and cut into four piece then de-seed. Then chop them coarsely as well). Coarsely chop the onion and garlic. (See? "Coarse" in this case means "Not fancy and small". So it's easy. Get to da Choppah.) Heat the olive oil in the large pan over medium heat. Once it warms up a bit, put in the garlic and onion.
Babysit that pan until the onion gets a little clear (Don't burn the garlic) and sprinkle your herbs and brown sugar over the mess. Dump the cans of tomato in there with a splash of red wine. Lay the basil on top so it makes a for a good photo. Reduce the heat and let it simmer.
Once it starts bubbling a little, take it off the burner and shut off your stove. You'll need to be careful when transferring it to the food processor. (Clearly you can see that mine is a fancy wall-mounted model) So use a deep spoon and steady hands. On LOW, pulse the processor until the ingredients resemble the consistency of the shit you can find at the store in a jar.
Why low? Because as you can see from the photo above? You might wind up with more sauce than you (or your processor) can handle and it turns into a marinara sprinkler (tm). Put the superfluous sauce in tupperware.
Set yerself up for a fancy feast! Serve over pasta (I used farfalle) cooked to instruction. Serve w/fresh shaved parmesan or whatever comes in the green cardboard tube. Maybe with a side of garlic bread.
IMPORTANT TIP- Boil the water, cook for the allotted time, then shut off the stove and let it sit for another 3-5 minutes in the hot water. (Otherwise most boxed pasta winds up too al dente if you cook it exACTLY to the minute it says on the box.)
TIP 2- Feel free to "healthen" up the meal by substituting Barilla Protein Pasta or whole wheat noodles. Or, you know...just eat less.
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