Thursday, July 25, 2013
Veg Packed Pasta and Cooking With Fresh Herbs
Up through college spaghetti with red sauce was about the only thing I could cook aside from Cup-o-Noodles, Kraft mac-and-cheese, and Hamburger Helper. I used to "make" spaghetti sauce that came in a can. It was typically thin and watery. It was always...good, but never great. Sometimes I'd pep it up with a little extra dried herbs or something, but even still there is only so much one can do. But, I've learned over the years now how to make it with whole, fresh tomatoes and packed with veggies until it is so thick it is hardly a sauce any more. Its pretty much the opposite of the watery canned version. Matt calls it goulash.