Friday night’s we usually “kick off” the weekend with a special meal, often it’s Italian. This is just a regular spaghetti with tomato sauce. The pasta made it special, and seasoning the sauce for a longer time gave it a chance to mellow and mix. We enjoyed the meal with a savory zucchini bread and a large mixed salad.

Rasta Pasta

Serving Size: 4

Ingredients:

  • 400-500 grams fusilli bucati lunghi (curly spaghetti)
  • 2 med. onions, chopped
  • 2-3 cloves garlic, minced
  • 1 green bell pepper, cut in small pieces
  • 3 Tbs. oil
  • 2 Tbs. Italian herbs
  • 2 cans crushed tomatoes
  • 1 can tomato paste
  • salt and pepper
  • lemon juice
  • Tabasco or pinch of cayenne
  • sugar

Fusilli bucati lunghi (curly spaghetti)

Directions:

  1. Bring a pot of lightly salted water to boil.
  2. Chop the onion, mince the garlic and desseed and chop the bell pepper.
  3. In a large frying pan, heat the oil and saute the onion until glassy.
  4. Add the green pepper pieces and continue to saute.
  5. Add the minced garlic.
  6. Add the cans of crushed tomatoes.
  7. Season with the Italian herbs, salt and pepper, the splash of lemon juice and the pinch of sugar.
  8. Optionally ad Tabasco or cayenne to taste.
  9. Turn the heat down to simmer.
  10. Add the pasta to the boiling water.
  11. Cook according to the instructions on the package (about 10 minutes for al dente).
  12. When the pasta is ready, drain
  13. Serve, top with the pasta sauce and enjoy.