Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts

Monday, January 30, 2012

Cooking with Kids - Creamy Garlic Penne


 


I've involved my kids with cooking and food prep, pretty much since they could stand on a chair and add chocolate chips to cookies.   As they each get a little older, I've taught them more and more skills in the kitchen.  My 7 year old is now pretty sufficient at the basics like making sandwiches, orange juice and snacky food.  He often will get his younger brother and sister drinks and snacks on a Saturday morning allowing me to sleep in just a little bit longer.  A couple of weeks ago, my husband went out of town for just over a week.  At some point while he was gone our son decided that he wanted to make his dad a special meal to welcome him home.  I have to laugh because my husband confessed to me that he was expecting hot dogs and Kraft Dinner, but was prepared to like whatever it was our dear boy had prepared.  He was pleased and blown away with what recipe was served to him.   
Our son just loves Penne pasta.  It's his favorite, so he asked me to help find him a good penne recipe that he could make for Dad.  I found this one on Food.com.  There were not a lot of ingredients, it had easy to follow directions and it was tasty!  All key points in letting a child do the cooking.  It is also a quick recipe to make, taking about half an hour all together.  I was working right beside him to keep him on track, but he did the majority of it himself.  There were a few things I wouldn't let him do (nor, would it have been safe at his age) - like drain the boiling hot noodles, but the measuring, stirring and mixing he handled quite well.

Here's the recipe:
  • 1 (1 lb) box penne cooked as directed, drained and kept hot
  • 2 tablespoons butter 
  • 2 garlic cloves, minced (he crushed them through a garlic press)
  • 2 tablespoons flour
  • 3/4 cup chicken broth 
  • 3/4 cup milk
  • 2 teaspoons parsley flakes
  • grated pepper, to taste
  • 1/3 cup parmesan cheese (we didn't have quite this much parmesan cheese on hand, so we used about a 1/4 cup of that and added a couple of slices of havarti to the mix)

Directions:

  1. Melt butter and add garlic in a medium sauce pan.
  2. Cook over medium for 1 minute.
  3. Add flour and cook 1 minute, stirring constantly.
  4. Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
  5. Add parsley, pepper and cheese. *my kids won't eat anything with parsley in it, so we left it out and just sprinkled a bit on top of Dad's and mine to look 'fancy'
  6. Stir until cheese is melted.
  7. Toss hot pasta with sauce and serve immediately.


My boy stirring the sauce on the stove.

Mixing the noodles and sauce together.

Dinner is served.

Friday, January 28, 2011

Homemade Ravioli and Tortellini- 3 different fillings


First, I'm going to admit that this was supposed to be just homemade ravioli. Unfortunately for me, I had a little lesson in homemade pasta storage. My beef raviolis stuck together overnight and broke apart a little when I pulled them apart. Fortunately, I re-shaped them into tortellinis and they were delicious. My cooking counterpart was much more clever than I, putting a liner of plastic wrap down in between each layer of raviolis in her container. She had no problems :o)

This is my second go at making pasta. A friend has a pasta roller attachment to her Kitchen Aid (2 things I would love to have). She kindly brought it over and we had a great morning of pasta making. We made 3 different kinds of fillings between the two of us. All turned out. All were yummy.

Here's a few step by step pictures of laying out the ravioli.


Use a pasta cutter (or pizza cutter like we did) - spoon a small amount onto the strip, about 2 inches apart. Brush an egg wash around the filling to help seal it later.

Put the matching half over top. Press down around the filling to seal (press out air bubbles). Use your cutter to divide. Press the seals again around the edges.

My friend's beautiful pasta storage job.

Here are the recipes:

Pasta
2 cups flour (we did one batch with 1 1/2 cups white and 1/2 cup whole wheat and then a second batch that was 1 cup white and 1 cup whole wheat, both worked)
3 eggs
1 tsp water
1 tsp olive oil
1 tsp salt

Blend all ingredients in a food processor until the mixture begins to form a ball. Kneed the dough for a few minutes, sprinkling extra flour as necessary so the dough is not sticky. Cut dough into 4 pieces. Cover 3 with plastic wrap while working with the first one. Flatten out a little by hand or rolling pin and follow your pasta roller's instructions to create the kind of pasta you desire.

Beef and Cheese Filling
½ lb Ground Beef
3 oz Parmesan Cheese (I omitted, she used, both were good)
¼ Onion
2 – 3 cloves Garlic (I used 3, she used 1, again both were good)
1 Egg
some Fresh Oregano
some Fresh Parsley
(I didn't have fresh herbs on hand, I used some Italian seasoning, plus some dried oregano and dried parsley)
  1. Chop and mince garlic and onion.
  2. Grate parmesan cheese
  3. Brown ground beef.
  4. Add in chopped garlic and onion and finish browning beef.
  5. Drain browned ground beef, garlic and onion in colander.
  6. Chop or process fresh oregano and parsley.
  7. Add oregano and parsley to browned ground beef, garlic and onion.
  8. Beat or whisk an egg and stir into mixture.
*recipe courtesy of http://www.culinarysavant.com

Artichoke and Cream Cheese Filling


2 green onions, chopped
8 artichoke hearts, cut into quarters (I used marinated)
1 1/2 tbsp butter 
salt & freshly ground black pepper  
1 egg, beaten
3/4 cup cream cheese


Melt butter in a small saucepan over medium heat.  Add green onions and artichoke hearts.  Sprinkle with salt and pepper. Saute over medium-low heat for about 15 minutes

Place into a bowl and puree with a hand blender (or put into a food processor and do the same).  Add cream cheese and egg.  Continue to blend everything together.

 
Butternut Squash and Cheese Filling

1 1/2 C baked butternut squash
1/2 cup strained ricotta cheese
1/4 cup Parmesan cheese
3/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg

Blend all ingredients together

My friend served this one the following way: "sautéed shallots in a lot of butter, tossing in chopped walnuts and lots of sage at the end for a few minutes and then poured it over the squash ravioli as a topping"  She said is was delicious.



Wednesday, December 1, 2010

Making Pasta

Last week, a friend of mine asked me if I'd like to come by and make pasta with her.  I've never used a pasta maker before so I was pretty excited to see how it worked.  It was surprisingly easy, just time consuming.  But time flies by when you are creating in the kitchen with a friend.  Here's the recipe and how it all went.

2 cups flour (we did one batch with 1 1/2 cups white and 1/2 cup whole wheat and then a second batch that was 1 cup white and 1 cup whole wheat, both worked)
3 eggs
1 tsp water
1 tsp olive oil
1 tsp salt

Blend all ingredients in a food processor until the mixture begins to form a ball.  Kneed the dough for a few minutes, sprinkling extra flour as necessary so the dough is not sticky.  Cut dough into 4 pieces.  Cover 3 with plastic wrap while working with the first one.  Flatten out a little by hand or rolling pin and follow your pasta roller's instructions to create the kind of pasta you desire.  I made fetuccini noodles with mine, and my friend made lasagna.  I'll be posting the alfredo sauce my husband made to go with it soon. 

 getting set to mix
 the dough
 me using the pasta roller to flatten the dough down
 cutting the noodles
The noodles drying

Wednesday, October 27, 2010

DIY Beefaroni

This is an extremely kid-friendly, fall yummy sort of meal.  It is also super-easy.

1lb beef
1/2 onion chopped finely
2 cloves crushed garlic
1 large can tomato sauce (we used our homemade stuff.)
1 can (small) tomato paste
1-2 tbsp Italian seasoning
2 cups uncooked macaroni
Mozzerella cheese (grated)

Cook macaroni according to package directions.  While macaroni is cooking, saute the beef in a large frying pan with the garlic, onions and Italian seasoning.  Once the beef is browned add the tomato sauce and paste.  Mix everything together well.  Drain the macaroni and add to the mixture.  Add as much grated cheese as you desire (about 1/2 cup - 1 cup works well).  Mix everything together to melt the cheese in.  Serve and enjoy!

Friday, September 10, 2010

Angela's Mom's Spaghetti Sauce

We have been on the quest for the perfect spaghetti sauce for a long while now.  When I saw that my old college roommate Angela posted her mom's version during a recent visit home, I knew we had to try it.  I remember Mrs. Collins being a good cook.  I know Angela is a good cook too (we used to drive our landlords nuts wondering what delicious things we had cooking in the basement).  This sauce worked for us.  It's quite a large quantity so we made it, took some enough for that night plus a night of leftovers and then divided out the rest, freezing it in the deep freeze.  The recipe is (as all good recipes are) made mostly by instinct of cooking over the years.  Angela did her best to write it out, but it's not accurate as she will admit.  You can find this fantastic recipe on her cooking blog here.

Tuesday, August 3, 2010

Jamie Oliver's Lasagna


I am very much in love with this cookbook. I have yet to find a bad recipe in the lot. I find with cookbooks you have to like the author's style of cooking or it's of no use to you. I own probably 20-25 cookbooks but use 5 on a regular basis. This is now part of my regular rotation. What I like about it is that it is simple enough for beginning cooks to use, but interesting enough for those of us who are comfortable in a kitchen to enjoy.

Sauce
*the original recipe uses smoked bacon in it (2 slices), I have a pork intolerance so I left it out
2 medium onions
2 cloves of garlic
2 carrots
2 celery stalks
olive oil
2 heaped tsp dried oregano
1 pound ground beef
2 x 14 oz cans of tomatoes
sea salt and freshly ground black pepper
small bunch of fresh basil
2 oz parmesan cheese


For the Lasagna

8 oz dried egg lasagna sheets
2 cups creme fraiche or 2 cups thick sour cream (I used the sour cream)
4 oz parmesan cheese
1 large ripe tomato, sliced

Making the sauce

Peel and chop the veggies.  Use a large casserole type pan on medium to high heat.  Add 2 lugs of olive oil and the oregano.  Add the veggies and stir around the pan until veggies are softened.  Stir in the beef and the canned tomatoes.  Fill one of the empty cans with water and add to the pan.  Stir in a good pinch of salt and pepper.  Pick the basil leaves and place in the fridge for later.  Finely chop the basil stalks and stir into the pan.  Bring to a boil.  Turn the heat down and simmer for 45 minutes, stirring every now and again to stop it catching.

Preheat the oven to 375*.  Remove the sauce from the heat.  Grate the 2 oz of parm into the sauce.  Tear and stir in any larger basil leaves, keeping the smaller ones aside for later.

Make the lasagna

Grate the 4 oz of cheese.  Boil some water in a large pot.  Add all of the lasagna sheets with a drizzle of oil and blanch for about 3-4 minutes.  Drain the sheets in a colander and pat them dry.  Spoon a third of the sauce into the bottom of a lasagna pan.  Follow with a layer of lasagna sheets.  Dollop a third of the sour cream or creme fraiche and smooth it out over the lasagna sheets. Sprinkle with a good pinch of salt and pepper and 1/3 of the grated parm.  Repeat the layers twice more, finishing with the layer of sour cream and cheese.  Top with some slices of tomato and scatter the basil leaves over top.  Drizzle with a little olive oil.  Cover with aluminum foil, place in oven and bake for 20 minutes.  Remove the foil and cook for a further 35 minutes until the lasagna is bubbling and golden.  (Total cooking time 55 minutes).

(You'll notice from my picture that I used dried basil instead of fresh, it still tasted good, but fresh basil would have been even better)

Wednesday, August 5, 2009

The Best Mac & Cheese I've Ever Had!



I was at a homeschool graduation for a good friend of ours in June. There was a huge spread of food. One of the dishes that really caught my eye was the macaroni and cheese. It was simply the best I'd ever had, ever! I asked my friend (whose son was graduating that night) for the recipe. She told me that her sister-in-law had made it and would try to get it for me. Thank goodness Marilyn is the follow through type! Here's the recipe. I made it on my son's birthday and everyone raved about it. I was surprised at the ingredients and you may be too! The trick is lots of milk! The picture does not do this recipe justice (I forgot to take one of a serving)


Pam’s Macaroni and Cheese

•Boil and drain noodles from 3 boxes Kraft Dinner Creamy Macaroni and Cheese (for a 9 by 13 casserole.) Add a few more noodles to make it stretch. - if you are from the US Kraft Dinner is the boxed Kraft Macaroni and Cheese, but use the extra creamy kind
•Next add one half cup margarine to coat noodles.
•Add the powdered cheese and a cup or so of milk. Mix well. I usually add another 1 to 2 cups of milk. Add some salt and pepper. - I used 3 cups milk total
•Put in one long block of old cheddar cheese, shredded. Mix in among the noodles and top with some shredded mozza and cheddar combined. (This is in addition to the first block.)
•Bake for 45 minutes at 375 or so.

Sunday, July 26, 2009

Guest Post - BBQ by my "wonderful" Husband

This was largely an "impromptu" BBQ. I used to cook in Restaurants previously to Pastoring, Kris' Mom requested that I cook her a meal before she returned home to B.C. The meal is steak, with garlic prawns, sauteed veg. and a tortelini pasta salad.
The Steak was marinaded previously to grilling in an experiemental mixture of red wine and BBQ Sauce. I had been recommended by some friends a product which is available in Canada in the President's Choice line of products: Smokin' Habenero BBQ Sauce (it is made with habernero peppers and Tequila) YUM! I added about 1/4 cup of Red Wine (Cabernet Savignon) and about 1 cup of the BBQ Sauce. They steaks were marinaded for about 3 hours and during grilling I poured the unused marinade over the steaks. They were delicious.

The Sauteed Vegetables are simple. I chose some green and red peppers, carrots, snow peas, and onion and sauteed them lightly for 6-8 min. in a bit of oil. The carrots were cut very thin so that they were not super crunchy compared with the peppers. Avoid overcooking to bring out the most flavor.

The Tortelini Pasta Salad I made ahead of time. I bought some fresh cheese tortelini from our local supermarket and some fresh basil. Chop the fresh basil, add some ripe tomato, green onion,
olive oil, salt and pepper, and voila. The Tortelini was about 2 cups worth, 1-1/2 - 2 tablespoons of fresh chopped basil (keep all bits of stalk out), 1 whole medium tomato (ripe) you could also use a roma tomato, 1 sprig of green onion finely chopped, cover with olive oil, and a splash of red wine vinegar, salt and pepper to taste.

Next the Garlic Prawns.
I always use prawns that are either fresh or IQF - Individually Quality Frozen. I avoid any
shrimp or prawns which have been cooked and peeled previous to frozen- I find they are the equivalent to eating pink rubber. The prawns I purchased were butterflied (a cut down the back of the prawns which allows for easy peeling when thawed.) When I cook with garlic - I want to taste garlic. For about 25 prawns I pressed 2-3 cloves of garlic and set them asside.
I am a big believer in timing the cooking so that each part of the meal is perfectly cooked and is ready at the same time. Sautee the prawns in 2 tablespoons of margerine, add the garlic, and prawns and add a splash of white wine or cooking wine, and cover. The prawns are done when they turn a nice pink color, do not overcook. I hope you enjoy these recipies. I really enjoyed cooking this meal, and would certainly use these recipies again.


This is me, "the chef". The meal was thoroughly enjoyed by my Mother in Law!

Sunday, June 21, 2009

Pasta with Shrimp


Life has a way with catching up with you. This past week has just been so busy and slightly chaotic around here. I'm gearing down for the end of my work year. The last day with students was Friday and this week will be filled with classroom clean up and year end paperwork. I'm very much looking forward to the break. My mom arrives for a visit tomorrow and we are all very excited about that (especially my 4 year old who has many plans for him and his Gramma!)
I fully intend to go back and peruse all of your lovely blogs at my leisure over the next week or so. I'm sure I've missed some great dishes!
This pasta was one of those complete accidents that turned into such a delicious dish. I made it on a night where I was just busy. I think I fed the kids chicken strips and fries and forgot to feed myself. When my husband came home from work after the kids were in bed I decided to thaw some shrimp and see what I could make with it. This is what I came up with. It was very tasty, so much so that I've planned to try it again with scallops in my next menu rotation. The measurements here are approximate as I was just throwing stuff in.

1 cup pre-cooked shrimp - thawed in cold water, drained and pressed with paper towel to remove excess water
1-2 tsp olive oil
1/2 cup finely chopped onion
1-2 cloves pressed garlic
1 tbsp mixed Italian seasoning herbs
1-2 tbsp dijon mustard
salt and pepper to taste
1-2 tbsp parmasan cheese

Saute onion and garlic in olive oil in a large frying pan over medium heat. Once vegetables soften, add shrimp, herbs, mustard, cheese and salt and pepper. Mix all together and heat thoughroughly. Add pasta of your choice and mix everything together well. We used whole wheat spagettini.

Sunday, June 7, 2009

Pierogy Lasagna with fried peperoni


This was something I had once at a potluck and always wondered about. I love pierogies. For those of you who don't know what they are, (and there are those of you out there, I know), they are a kind of dough filled dumpling, usually filled with a potato mixture. They can be boiled, and fried, sometimes baked too. You can find pierogies pretty easily in the potato section of your freezer section at your grocery store.
A pierogy lasagna has a similar idea, getting the flavour of the potato filling, but using lasagna noodles for the dumpling dough part. I didn't have a recipe to do this, so I made one up.

12 lasagna noodles, boiled as per box directions(this was the first time in a long time that I'd bought regular lasagna noodles instead of whole wheat - I didn't think whole wheat would give it that pierogy taste I was going for)
8-10 potatoes, peeled, cut into chunks and boiled until soft
1 tbsp margarine
1 onion, diced
1 cup cheese (I used swiss in the filling, but any hard cheese would work)
salt and pepper to taste
1/2 cup cheese (I used cheddar for the topping) - grated

Pre-heat oven to 350*. Drain the boiled potatoes. Add margarine and mash thoughroughly. Add onion and grate the 1st cheese into the mixture. Mix well, so cheese melts in. Add salt and pepper and mix again.
Grease a lasagna pan with oil or margarine. Layer 1st layer with 4 noodles. Spread half the potato mixture over top. Layer next 4 noodles. Spread rest of potato mixture on. Layer last 4 noodles, grate cheese on top. Bake for about half an hour. Serve with sour cream.

Fried Peperoni

Cut a peperoni stick into medallions. Add a little bit of cooking oil to a frying pan (just a tsp really). Swish oil around to grease pan. Cook peperoni over low-medium heat, browning both sides.

Sunday, May 31, 2009

Easy Baked Penne


...or what I did with the rest of the orange puree.

The orange puree has nothing at all to do with oranges :o) It is a mix of sweet potato and carrot that I posted about on my last post. I used 3/4 cup in a batch of cheese muffins. I used the rest in this baked penne. For whatever reason my oldest who is 4 has decided that penne is his favorite pasta. It was per his request that this came about.

1 box of penne, cooked and drained as per box directions
1 lb lean ground beef
1 onion
1-2 cloves pressed garlic
1 jar of your favorite red pasta sauce (I used the PC brand spinach and cheese)
1 cup orange puree (mix of pureed sweet potato and carrot)
1 cup cheese (I used a mix of cheddar and swiss)

Preheat oven to 350*. In a large pan saute the beef with the onion and garlic until the beef is cooked through. Add the jar of sauce and the orange puree - mix well.
Put penne in a lasagne pan. Add sauce and mix well. Grate cheese on top and bake for 30 minutes.

Thursday, May 7, 2009

Triple Cheese Mac 'N Cheese



It was a gray rainy day today in the Maritimes (Joycee, I was looking very longingly at the pictures of your Florida paridise). One thing I do love on a rainy day is some good old soul food and what better than mac 'n cheese? I took my basic recipe and boosted it a bit and the result was the best mac 'n cheese I've had in a long time. I'm definately going to keep trying new cheeses in this in the future.

2 cups uncooked macaroni (I used whole wheat tonight and really enjoyed it)
1/4 C margarine
1/4 C flour
1 tsp dry mustard powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp worchester sauce
2 C milk
1/2 C swiss cheese
1/2 C sharp cheddar cheese
1/4 C parmasan cheese
1/4 cup dry breadcrumbs
1-2 tbsp parmasan cheese
1/2 cup croutons
2 tbsp melted margarine

Preheat oven to 350*
Cook macaroni as per directions on the box. Drain and set aside.
While macaroni is cooking, start the cheese sauce.
Melt margarine in a medium sauce pan (medium heat). Slowly whisk in the flour. Add the salt, pepper, mustard powder and worchester. A little at a time, begin to add the milk, whisking it in to make the mixture smooth until all the milk is added. Continue to whisk as you bring the sauce to a boil (it will thicken). Remove from heat. Grate the cheeses into the sauce and mix well. Spray a large casserole dish with non-stick cooking spray. Add the noodles. Pour the sauce over the noodles and stir in well so that all the noodles are coated. Sprinkle the bread crumbs and parmasan cheese on top. Put a layer of croutons on top of that (I used Rosemary Calbrese tonight - gives a nice flavour boost). Drizzle melted margarine on top of that. Put the casserole into the oven (so it sits in the middle) and bake uncovered for 20 minutes. Serve and enjoy.

Thursday, April 23, 2009

Woo Hoo!


Today marks the end of our 6 weeks Biggest Loser Challenge at work and I lost 13 pounds (while still eating all the delicious food you've read about on here), making me the Biggest Loser at work. See it can be done, dieting can be tasty. So I look forward to starting the next round, hoping to continue in my success. See weight loss doesn't look so daunting if I think about it in 6 week chunks. If I can do it again, I'll be down 26 pounds by the time school's out for summer (hopefully fitting into my shorts!). It's kinda nice to have the momentum of this challenge to go into the next one.
And I know, I haven't posted recipes for a few days. I'm still cooking, but I'm at the end of my 2 week cooking run, meaning we're eating up what's left, clearing out for the next shop. I'm so excited to shop this week. I've decided to make a Thai Carrot Salad (which I've never made before, but my favorite Thai restaurant is closed for the next 2 weeks, which saddens me greatly because we were going to go there to celebrate my husband's birthday and had to move the party elsewhere). And if I'm making the Thai salad then I need to make a Thai Curry to go along with it, and I may as well add a Chicken Satay too. Really, I need no excuse to make Thai food, or go for Thai food for that matter, it's just so tasty. Also on plan for the future is my first try at Kafta, which is an amazing Lebanese beef dish.
Meanwhile, I finished up this week with spagetti. An oldie but a goodie.

Wednesday, April 1, 2009

Fettucini Alfredo



1 package of fettucini, cooked
2 tbsp margarine
2 cloves of garlic
1 tsp dried parsley
1 tbsp dried basil
2 tbsp flour
1 1/2 C 2% milk
1/4 C parmasan cheese
1/2 C light sour cream
salt and pepper to taste

Cook fettucini noodles as per box directions.
Sauce:
Melt margarine in saucepan under low heat. Crush garlic into the melted margarine (keep heat low so you don't burn the garlic). Add the parsley and basil. Mix well. Quickly stir in the flour to make a nice thick paste mixture. Add the milk and whisk/stir continuously as you raise the heat to a high-medium. Keep stirring as the sauce thickens. (Keep close so you don't burn the milk). Once the mixture has thickened stir in the parmasan cheese (mixture will be very thick at this point - don't worry). Stir in the sour cream (this will thin out the mixture a bit). Grate pepper and sprinkle salt over top to taste. Mix well.

Toss sauce into your noodles. Serve and enjoy!

Monday, December 22, 2008

our favorite spaghetti sauce


I know, everyone has a spaghetti recipe. This is mine. Jonathan and I actually worked a lot to get a recipe that we really, really like. This is the one that I made at my parents house last year and my brother commented, wow, Kris is a really good cook.

1 bulb garlic
1 red pepper
1tbsp olive oil
1lb lean ground beef
1 small onion
2 tbsp italian seasoning (or sub in 1 tbsp basil, 1 tsp oregano, 1 tsp thyme, 1 tsp parsley flakes)
1 can pasta sauce (generic)
1 can tomatoes
1/4 cup red cooking wine
1 tbsp beef boulion

Preheat oven to 350*. Seed red pepper and cut into chunks. Take skins off all garlic cloves on you bulb. Reserve 1 clove to use later. On a sheet of aluminum foil, place your red pepper and garlic. Drizzle with olive oil. Wrap up into a little package and cook in your oven for about 40 minutes, or until contents are soft. (you'll be able to smell when it's ready).
In a large saucepot over low-medium heat, saute ground beef with onion and seasonings. Drain the grease off when there is no pink left in the beef. Return mixture to pot. Add pasta sauce and stir everything together. Take the tomatoes and squish them one by one into small chunks into your sauce (it's messy, but it's fun). Add cooking wine and beef stock. Stir.
Take your pepper/garlic package out of the oven. Carefully open up (don't burn yourself with the steam) and place everything into a food processor, or a small bowl if you have a hand blender. (Make sure all the oil drains in too). Blend contents into a puree and add to your sauce. Stir. Add more seasonings if you wish. Just before serving, press your reserved garlic clove into your sauce.
Serve over whole wheat spaghetti noodles.