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Tuesday, June 1, 2010

Recipe 1.06 - Toasted Fideos with Red Sauce

So. I have this problem. See, I like making goals. One could say that I'm sort of obsessed with them. In fact, if you came to my apartment, you'd see a wall of post-its with various summer goals I have for myself. For the most part, these goals aren't anything crazy--I sort of make them to give myself something to achieve. Along with becoming a vegetarian and moving to New York, one of my goals for this year was to start a cooking blog.

Look how that turned out.

On its own, my whole 'goal setting' thing isn't a problem. However, as I told my friend Annie, who has listened to many of my crazy goals, I tend to pick up and drop goals like they're going out of style. Which means I get crazy excited about a goal for roughly two weeks, and then run away from it in favor of some other insane idea I've gotten into my head. Like this blog.

The schoolyear is about to end (thank goodness), and I want to accomplish a lot this summer. Among my goals for the summer are to see plays, do yoga, read an insane number of books, and try to meet some cute, tall boys. However, I thought, before I jump on this new goal bandwagon I started, I should at least try to follow through with some of the other ideas I've had throughout the year, in particular this blog. I still think this is a kickass idea, and I'd like to actually have my goals and ideas mean something.

So to restart my originally kickass idea, I'm going to provide you with a kickass recipe. This recipe took me approx. 0.4 seconds to make, and tastes approx. four thousand types of awesome. Somehow, no prepwork + no timetable = deliciousness that tastes amazing hot, cold, in an hour, in a week. So go ahead, try it out. And hopefully I'll keep this crazy thing going for longer than a week.

Toasted Fideos with Red Sauce
A hybrid of recipes from Smitten Kitchen and the Top Chef cookbook

Serves 4

Half a box of
fideos, a thin cheapo pasta, or cappelini pasta, broken into large pieces
1 large can whole, peeled tomatoes
4 tablespoons unsalted butter
1 yellow onion, peeled and cut in half (ie, the thing that makes this the best recipe EVER since I hate/suck at chopping onions)

1. Preheat oven to 375. Place broken pasta pieces evenly onto a cookie sheet, and place into the oven. Let cook for about 7 minutes, or until pasta is light brown color. Set aside.
2. Place all other ingredients into a heavy saucepan. Place on stove over medium-high heat. Bring the mixture to a boil, and then turn the heat down. Then go chill somewhere else for a while. Maybe come check up on it every now and then, crushing the tomatoes a bit. Take it off heat when it looks like spaghetti sauce (there's really no timetable for this, but it'll probably be sauce-looking around 45 minutes).
3. Bring a small saucepan of water to boil. Put toasted pasta in, and let cook for about 6 minutes, or according to directions on the box. Drain, and mix with your delicious sauce. You may want to make less pasta/more sauce per serving since this sauce is that good.


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