Ok, I'm totally lying. I don't think I could ever be sick of pasta. Before cheese made my intestines hate me I'd cook up half a box of pasta, caramelize an onion, and mix it all up with about half a pound of shredded mozzarella. I'd eat it twice a day if I had enough cheese.
I dream of cheese that doesn't make me sick and melts into pasta like that. Of course, half a pound of *any* cheese doesn't fit in my budget. Heck, it probably doesn't fit in anyone's diet. So tasty, though.
Back on topic. So I've eaten like, half the stuff I bought for this week. I have pretty much all the stuff left from last week, and some from waaay before, but the pasta will be gone by tomorrow night. Which kinda sucks. Good while I have it, though.
So yesterday I *did* end up adding balsamic vinegar to the sauce. And water, but maybe too much. Adding water to already wet sauce probably sounds silly, but when I add unwatered sauce to the cooking veggies it gets waaay too thick and takes too much sauce to cover the pasta. So a bit of water lets it cook down and coat the pasta without getting too dry. Magic!
More pasta today. Yum.
I can't imagine that jarred sauce is cheaper than crushed tomatoes. Since you've got/are adding onion, garlic, vinegar, olive oil, and salt anyway, I think you should be able to make a quick sauce for way cheaper, and then eat it all the time.
ReplyDeleteHey, Kim- I'm not using olive oil- I ran out weeks ago, it's just veggie oil for frying the tofu in. If I already had the olive oil (and the basil plant) sauce from scratch might work out. But then I'd *only* eat pasta with sauce, and that's no better than my all potato all the time diet from last week.
ReplyDeleteThe cost would probably go down if I found a decent source for canned tomatoes, but... for some reason they're all pretty spendy around here.
Well, as someone of Italian heritage, I see no inherent problem with all pasta, all the time.
ReplyDeleteMy gnocchi experiment was total fail the first time - the recipe I used had a fatal typo, listed tablespoons of flour instead of cups. But I redid it last weekend, and it was great - except I used waaaaay to much potato and have about 6lbs of gnocchi in the freezer right now. All win.