I eat so much pasta that my cupboard looks like I’m preparing for the apocalypse. But really I go through a pound or two a week so it only makes sense to keep 20-30lbs around. The most typical pasta meal is with tomato sauce, which I’ve recently upgraded from the straight up canned sauce thanks to my cooking class. Here are the ingredients:
Heat up the butter and olive oil in a sauce pan, adding the garlic and onions if you have them (and they didn’t go bad on you).
Yes, I used that much garlic.
Process that until smooth and then back into the sauce pan to simmer while you cook your pasta. I tried to get a good picture of the simmering, but it didn’t work out and it just looks like sauce in a pan. Also, I added some fresh basil leaves, salt and pepper to flavor it a bit.
Finish the pasta up until al dente, and save some of the water it was cooked in to add to the sauce.
Add the water and pasta to the sauce, stir well.
And serve. I portion it by half pound, so a box of pasta will last two meals for me, unless its Saturday, then I have the whole pound.
Of course you can (and should) add cheese. Cheddar works great.