where I didn’t plan properly for dinner. I wanted to make this new recipe for a fresh tomato sauce using my garden bounty but I didn’t read the whole recipe. I needed a few hours to roast the tomatoes and I didn’t have that kind of time. So what’s a gal to do? She gets into “Italian Mama Chef” mode and gets to work.
What I managed to come up with was appetizing, filling and very tasty. Oh and did I mention easy? Yep, it was easy. I made spaghetti with aglio, olio and peperoncino which is simply pasta with a garlic and red pepper flake flavored olive oil. We didn’t have any parmesan to serve but it still tasted great without it and we didn’t miss it. I cut up the leftover Italian sausages from homemade pizzas last night and cooked those. I sliced up a whole bunch of those Roma tomatoes from my garden and added olive oil, vinegar, salt, pepper and some dried basil. Yum!
I bought some baked bread sticks and covered them with some olive oil, sprinkled with Kosher salt, pepper and dried rosemary. I covered them in foil and baked on 375 for about 15 minutes or until warm. I also served some black and green olives, canned artichoke hearts and pepperoncini rings. The flavors were rockin’! Jake, my 15-year-old son, who devoured the meal told me how good it was and that he was stuffed.
Those are words a mama loves to hear.