OUR FAVORITE SPAGHETTI WITH TOMATO SAUCE

Gluten and Lactose-Free

Serves: 2

It was a long day and last night I served chicken fingers that I had made earlier in the week and Peter wanted spaghetti with ketchup and a salad to go with it. I must have mentioned that I was not a fan of spaghetti with ketchup. So, I decided to make a simple tomato sauce to go with the spaghetti and came up with the best spaghetti sauce ever!

Peter loved it so much he wanted chicken fingers with the spaghetti sauce I made last night for lunch today. As I had not taken a picture of the dish, I decided to make it again so I could take a photograph for you.

I think you can double or even triple this recipe without losing its good taste.

Here is what you will need:

Measure out what you need and set aside.

Spaghetti – 6 oz.

Olive oil – 2 to 3 T

Onion – sliced thin, 1 to 1 ½ c

Garlic – sliced paper thin, 2 T

Aleppo pepper – 2 t (or crushed red pepper flakes – ½ to 1 t)

Petite diced tomato – 1 14 oz can drain, and reserve liquid

Basil leaves – chiffonade 2 T (optional) (parsley or rosemary works too)

Kosher salt – 1 t (optional)

Sugar – 1 t (optional)

Apple Cider Vinegar – 1 t (optional)

Let's get cooking:

Place a 12” skillet on the stove, add the spaghetti and sprinkle ½ t salt. When the water boils pour over the spaghetti to cover by ½". Let the water come back to a boil and let cook for 2 minutes. Stir the spaghetti, cover the skillet and turn off the stove and let the skillet sit on the burner for 6 minutes.

While that is happening, slice the onion, (1/8”) slice and the garlic paper thin, open the can of petit tomato and drain it over a bowl as you need to reserve the liquid.

When the spaghetti is done, drain and reserve ½ c of the liquid and set aside.

Place the skillet back on the stove over high heat. Add the olive oil and the onion, sprinkle a pinch of salt on the onions and stir. Cook until the onions are translucent. Add the garlic and stir and cook for 1 minute.

Add the drained tomatoes and stir well, cook until any liquid from the tomatoes evaporate. Now add the reserved liquid from the tomato and stir. (If needed, you can add some of the reserved cooking liquid from the spaghetti to make up ¼ c liquid). Taste. If the sauce is too tart add the sugar, if it is too sweet add the vinegar and stir.

Pour the drained spaghetti into the skillet and gently toss to coat with the sauce. Cover and let cook for 2 to 3 minutes, turn off the heat. If you find that some of the spaghetti is stuck to the bottom of the skillet, add 1 to 2 T of water over the stuck spaghetti, cover and let sit while you get out the plates and forks etc.

When you take off the lid and stir, you will find that the spaghetti is no longer stuck to the bottom of the skillet. Taste and adjust seasoning. Sprinkle the basil over the spaghetti if you are using. You can use parsley or rosemary too.

Add a salad and serve with any sort of meat on the side or with just pasta or any grain or starch that you like. it is delicious. It is fast. It is easy. what more can you ask? Oh yes, it is comfort food.

Enjoy!