I was making some tomato sauce today with some fresh garden Roma tomatoes which finally ripened for me, and it was taking a while for it to cook down, so to save time, I tossed the spaghetti in the pot to cook in the sauce's liquid. As it cooked down, the spaghetti absorbed the sauce. Yum! This was much better than sauce on top of plain spaghetti; the flavors were blended nicely throughout the entire pasta dish.
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3 comments:
Yum! I love pasta cooked that way- my sister does a great skillet lasagna :) It makes the pasta so creamy :) Thanks for the reminder!
the chicken spaghetti dish I do cooked the noodles in the sauce and the noodles really soak up the flavour.
Well, that makes sense since I make a strogonaff and the corkscrew pasta cooks in the creamy sauce. I have never thought of that for spaghetti, and I'll have to give it a try.
I noticed your weight-loss ticker: Keep plugging away at it! Mine has been holding at 18 pounds lost/30 to go ever since...April! ugh! But at least I'm not going back up.
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