I made pasta with tomato sauce! I felt pretty determined to make something from the Heidi Swanson cookbook before I have to return it to the library. Plus, it’s the first recipe of the year!
I love spaghetti. I’m not a big fan of spaghetti sauce, but I figured I’d do something different this time, and there’s no better way to use up some “beef” crumbles than to put it in spaghetti sauce.
Admittedly, this isn’t spaghetti. It’s linguine. But feel free to use spaghetti, if that’s what you have. Angelhair pasta seems like it might work too. Penne maybe? In fact, while linguine, or even spaghetti, is preferred, use whatever you have on hand that goes well with spaghetti sauce.
The sauce wasn’t particularly sauce-like, since I just kind of dumped the beef crumbles in there, but leave it in or take it out…whatever floats your boat! But still, it was good.
Pasta With Tomato Sauce
Adapted from Cook 1.0 by Heidi Swanson
- 3.5 cups Tomato Sauce (recipe will follow)
- 2 handfuls kalamata olives, pitted and torn into pieces
- 1 pound fresh or dried linguine
- 1 cup fresh basil (optional)
- Boil linguine according to package instructions
- Drain and immediately return to the pot over medium heat.
- Stir in the tomato sauce and add olives and basil (if using)
- Serve immediately and top with Parmesan cheese
Tomato Sauce Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon to 1 teaspoon red pepper flakes
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1 28-ounce can crushed tomatoes
- 1 pound ground beef*
Tomato Sauce Recipe:
- If using ground beef, brown in a medium pan. You can also substitute vegetarian ground beef crumbles or omit the beef.
- Drain fat and set aside.
- Using the same pan, over medium-high heat, add olive oil, red pepper flakes, garlic and salt and sauté until garlic is golden brown, about 2 or 3 minutes.
- Stir in the can of crushed tomatoes and ground beef.
- Reduce the heat to medium and sauce to a simmer.
- Cook for 5 to 10 minutes.