“Panic” Pasta Sauce from Scratch

Ok. We’ve all promised a family member a particular meal for dinner and then opened the cupboard only to find that a key element of the meal was absent (likely consumed during the last time that a family member was promised the same meal).  Then you are presented with the inevitable choice: (a) break the news that the promised meal is not going to happen [and deal with the meltdown that ensues]; or (b) make something up on the spot.  It is a situation unlike this which has given rise to a new family favourite… “Panic” Pasta sauce (from scratch no less!).  This is the recipe for a remarkably decent and light sauce that was made using only the items I happened to have on hand.  If necessity is the mother of invention then this recipe is the screaming, moody, angry child of necessity.

Ingredients

• 3T olive oil
• 4-7 cloves of garlic, minced or VERY finely sliced (more to taste… I like 4… you might like 7… either way, don’t use less than 4 or it’s just not the same)
• 2-3 medium tomatoes cored and diced without seeds(should make about 3 cups)
• 1-2T dried basil flakes

Instructions

• Warm the olive oil on medium heat and when hot, combine with the garlic.  Cook garlic until it smells nice (2-3 minutes).  Don’t overcook the garlic.
• Dump in the tomatoes and the basil flakes.
• Stir on medium for 5-7 minutes until the tomatoes render a very light “rose” coloured sauce.
• The more you cook the tomatoes, the smaller the bits will become.  I like the tomatoes to still have a distinct shape so this process takes 5-7 minutes.  If you like it to be much more “smooth” and less chunky, cook the tomatoes for longer.
• If you started your pasta (penne works well with this sauce) first then you likely have the sauce and the pasta ready at about the same time.
• Combine pasta, parmesan/romano cheese and the “panic” sauce and enjoy a nice hybrid between traditional (thick) tomato sauce and a completely oil-based sauce.

Quick “Poutine”

Often when I want something “bad for me” when preparation time for dinner is short, I suggest this Quick “Poutine”.  It’s not completely authentic but it’s ridiculously fast and efficient to prepare.  I’m a big fan of meals where parts can be prepared in parallel and generate minimal dishes. This one is no exception.  It takes about 20 minutes to cook and uses off-the-shelf materials (that keep for a long time).

Ingredients

• About 350g Mozzarella Cheese (adjust amount of cheese to taste)
• 1 package of Frozen French Fries (I prefer the low-fat McCain fries but any of the thicker frozen fries that you bake in the oven will do).
• 1 packet of “just-add-water-and-boil” mushroom gravy (or sometimes specialty “Poutine” gravy is available which is vegetarian too).

Instructions

• Start the french fries first as per the cooking directions.  They will take between 15 and 20 minutes in a standard oven.
• While the fries are cooking, combine the gravy and prepare it according to the package.  This will usually take about 5 minutes.
• While the fries and the gravy are cooking, shred ALL of the mozzarella cheese.  I use a food processor to shred it into very fine bits.  The finer you shred it the more it melts.
• When the gravy is done, remove from heat and let thicken for 2-3 minutes.
• When the fries are done, combine in the following layers (repeating until you’re out of materials usually once or twice)
  • Fries
  • Cheese
  • Little bit of Gravy

This recipe will serve 2-4 people and clean-up should be minimal (all dishwasher-friendly!).