Fusilli longhi with assorted tomato sauce
Patience is out, and I was faced with a choice: a Tuna salad sandwich, or pasta for one with a hodgepodge sauce. After a careful 3 seconds of consideration I chose the pasta. For today's lunch I made bruschetta with some Del Monte diced tomatoes and thought what remained could be the basis of good and quick ssuce. I checked the pantry for some left over uncooked pasta that always seemed to accumulate, and found the perfect amount of long fussilli, a little less than 1/4 lb..
1. Diced tomatoes
3. Olive oil
4. garlic, chopped onion and celery
5. Basil, Oregano
6. Kalamata olives chopped
7. Red pepper flakes
8. Sweet Vermouth or dry white wine
9. Padana Grana cheese for grating
Prepare the Sophritto in olive oil - onion, celery, and garlic, then add the tomatoes and cook over low heat. Add the tomatoes, herbs, seasoning, and cook while waiting for the pasta to cook. About 5-10 minutes later add the olives and the wine. Toss well with the pasta and serve with Gran Padana and red wine of choice.
Note - the timing of adding the various ingredients to the sauce is purely arbitrary and when I'm cooking it varies every time, as does the amount.