Cookies Corner

Bilge Pump Issue: 
November 2007

Sometimes simple meals are the best. This is an old Martha Stewart recipe that I’ve made many times. With a green salad and some garlic bread, it’s perfect for a weeknight supper or a quick dinner when company drops in. You can keep the ingredients on hand at home or on the boat and throw together a great meal in minutes.

recipe box

Simple Spaghetti with Tomato Sauce

  • 1 tablespoon salt
  • 1 – 28 ounce can Italian tomatoes
  • 8 ounces spaghetti
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, cut into 1/8 inch slices
  • ¼ teaspoon crushed red-pepper flakes
  • 1 small bunch fresh basil, loosely cut
  • Parmigiano-Reggiano cheese

Bring 3 quarts of water and 1 tablespoon of salt to a boil. Drop spaghetti into boiling water and cook until al dente, about 12 minutes. Be sure to use the best spaghetti you can find – I like Barilla.

Meanwhile, strain and then mash tomatoes with a fork to break them down (can also be done in a food processor). Use really good canned tomatoes – Trader Joe’s brand is my favorite.

In a large sauté pan on medium high heat, heat olive oil. Add garlic, stirring until garlic is lightly golden brown – be careful to not burn it. Add red-pepper flakes. Cook another minute. Increase heat slightly and add tomatoes. Cook until the tomatoes begin to thicken, about 5 minutes. Add a little water from the spaghetti pot if the sauce looks too dry. I find that canned tomatoes are salty enough, but you can add salt if you like.

Drain pasta and add to sauce in sauté pan. Cook until sauce begins to cling to pasta. Stir in basil. Pass cheese to serve on pasta at the table. Serves two to four, can be doubled.

Bon appetit,
Shirley Renfrow