Last night we had Thing 2 alone, while Thing 1 took a turn sleeping at her Grandparent’s house. I gave him the chance to pick dinner (but NO pizza), and he wanted a pasta dish. We talked over a few different sauces and finally settled on marinara, which we could whip up with ingredients already in the kitchen.
Since preparing a family meal is an assignment for his cub scout den, I had him help me with the recipe design and cooking of the meal. He makes quite the handsome chef in his Star Wars apron.
I was going to use whole wheat pasta this time, but the only shape I had on hand was farfalle, and he wanted rotini, pointing out that we had half a bag of brown rice rotini left over from the cheesy pasta earlier this month. We agreed to serve the pasta up with a big leafy salad and seitan medallions grilled in a skillet.
Thing 2’s Marinara
Makes 4-6 servings
- 1/2 onion
- 6 cloves garlic
- 3 baby carrots (or one whole carrot, peeled and chopped)
- 1 tbs olive oil
- 1 28 ounce can crushed tomatoes
- 1 tbs dried Italian herbs
- 1/4 cup red wine
- 1/2 tsp sea salt
- Roughly chop the onion and carrots, and place them in a blender or food processor. Pulse for a few seconds to chop. (You can minced these by hand, but I am a wuss who can’t handle watching a 7-year-old handle a sharp knife, so I had him use the blender. The result was a rustic chop, not a uniform mince, but it was all good.)
- Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, and carrot mixture, and cook, stirring frequently, for about 5 minutes. Or as many as 7. Just don’t burn it.
- Add the remaining ingredients. Bring to a boil, then reduce to a simmer and cover loosely (let the steam out, but keep the splatters in). Simmer, stirring occasionally, for 10-20 minutes.