Here’s what I did, this is the lazy way of doing it.
Make tomato sauce ahead of time, buy a jar of ready made pesto and just boil up some pasta.
Here’s the recipe for the tomato sauce (I kinda grabbed this off of Alton Brown, so….it’s pretty much the same way I make mine.)
Ingredients
- 20 Roma tomatoes, halved and seeded
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon pepper
- 1 cup finely diced onion
- 2 teaspoons minced garlic
- 1 tablespoon finely chopped oregano leaves
- 1 tablespoon finely chopped thyme leaves
- 1 cup white wine
Directions
Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
I added a little extra virgin olive oil at the end, hot pepper powder, ground up sausage and dump it all in a blender and blend til your desired consistency.
Then take your pasta, lay it on your plate, put some sauce on your pasta, then a little pesto and voila. You got a healthy and nutritious meal done within fifteen minutes.
The little salad on the left is my good old staple of arugula from my garden and some dressing. Nice and pepper the stuff I grow. Twas awesome.
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