My husband and I love spaghetti. Maybe it's part nostalgia… you know when you're a kid and you just totally load up your fork and take a great big bite of saucy noodles without a care in the world as to how much sauce you just got all over your shirt, not to mention, your face. Whatever the reason, spaghetti is one of our faves, so for date night this week, I decided to turn up the heat, and the chunky factor, on this delish dish.
25 oz. jar, pre-made tomato basil pasta sauce
16 oz. box, spinach spaghetti noodles*
1/2 med. red onion
4-6 med. white mushrooms
1 1/2 med. tomatoes
From the Pantry:
1/4 tsp. red pepper flakes
1/4 tsp. garlic salt
large sauce pan
Preparation: Fill pot about 3/4 full with water and set heat on high, bringing water to boil. Empty contents of red sauce into sauce pan. Set on medium-low heat and allow to warm up. Rinse vegetables. Slice red onion and mushrooms and chop up tomato. Stir vegetables into sauce, and turn the heat up just so your mixture is simmering. Add red pepper flakes and garlic salt. Stir and allow to simmer while you cook the spaghetti. By this time, your water should be boiling. Place spaghetti in pot and cook until tender - about 10 minutes. Once spaghetti is cooked, drain it, transfer to serving dish and top with your delightfully spicy, extra chunky tomato sauce. I like to serve mine with a side of garlic toast and a glass of red wine.
Light a few candles and enjoy a night of good pasta, good people, and a guaranteed good time.
*We happen to love a whole wheat, whole grain, spinach spaghetti stocked at our local grocery store. But, use whatever you love most. If you've never tried it, the texture is the same and the taste is terrific.