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Rebellious red spaghetti

March 3, 2010

in Pasta, Recipes, Side dish, Vegetarian


This pasta dish breaks all conventions known to good italian cooking. The spaghetti noodles are allowed to cook until soft. They are (lo and behold) broken in half before immersed in boiling water (but don’t tell  my husband), the uncooked, quickie, hassle free sauce is mixed with the pasta and you are NOT to serve it immediately, but to let the two hang out, get to know each other better and hopefully get even softer. There are no vegetable in this pasta (unless you count the tomato paste), no fresh herbs, no extra-virgin olive oil and no fancy artisan-guild protected cheeses.

And what do you get? an irresistable, comforting, kid-friendly dish that is even yummy cold from the fridge in the middle of the night (not that I tried that of course). I have yet to encounter anyone able to resist seconds. Try to beat that, soggy Kraft Dinner.

Red Spaghetti

For the sauce:

In a heavy bowl or a large Pyrex measuring cup mix together 1/3 cup tub margarine (you can try vegetable or canola oil but no olive oil. The taste is just too strong), 2 cans (156 ml each) tomato paste, 1 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika and 1/2 cup warm water.

For the pasta:

Fill a large pot with water, add lots of salt and bring to a boil. Break in half 375 gr of spaghetti and throw in the water. Mix well and cook for 10 minutes. Drain the pasta and return to the pot with some cooking water still clinging to the noodles. Add sauce and mix for a minute on the lowest heat possible. Get the pot off the heat, cover and leave undisturbed for about 10 minutes.

If you are (like me) making this for a later meal and do not serve immediately, be sure to drizzle some water on the pasta while reheating it gently in its pot or in the microwave. Serve on its own or as a side dish. Any leftovers keep extremely well in the fridge for a few days.

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