Farmhouse spaghetti is the product of a great CSA bag, full of wonderful in-season Maryland veggies.
45 Minutes or Less - Dinner - Farm to Table - Pasta - Vegetarian

Farmhouse Spaghetti

Last updated on November 20, 2021 by Liza Hawkins

Farmhouse spaghetti is the product of a great CSA bag full of wonderful in-season veggies and a jar of basic spaghetti sauce. Little hacks like this work great for busy work weeks, especially when school’s in session!

Farmhouse spaghetti is the product of a great CSA bag, full of wonderful in-season Maryland veggies.

Yesterday as I slurped up the last strand of spaghetti leftovers for lunch, I thought mid-bite, “It’s shameful there isn’t more for anyone else.”

Especially since I also used up the last of a crusty loaf of Italian bread, slathered with butter and broiled just long enough for the edges to crisp up (in a good way) and the middle to ooze cream buttery goodness. Perfect for sopping up the last little bits of sauce and veggies.

Speaking of veggies…

This particular sauce is meat-free.

A few years ago, my sister came over to work on a project with me, and being a vegetarian she doesn’t really appreciate when I make meatballs for the sauce.

Imagine that.

That day also happened to be the day we got that week’s CSA share: eggplant, bell peppers, Cubanelle peppers and tomatoes.

And so we made “farmhouse” spaghetti.

(With a little help from our friend, jarred spaghetti sauce.)

Take that as a pro-tip! If it’s a busy work week, this shortcut saves about an hour’s worth of time.

Dinner in thirty minutes!

Farmhouse Spaghetti
Yield: 4

Farmhouse Spaghetti

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Farmhouse spaghetti is the product of a great CSA bag, full of wonderful in-season veggies.


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 small eggplant, diced (skin on)
  • 1 medium bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt + 2 tablespoons for the pasta water
  • 1/4 teaspoon black pepper
  • 1/4 cup freshly chopped basil
  • 1 jar spaghetti sauce (your favorite)
  • 3/4 small box spaghetti
  • crusty loaf of bread
  • butter


  1. Set a large pot of water with 2 tablespoons of salt on the stove to boil.
  2. Warm the olive oil in a large pot or deep skillet over medium to medium-high heat. Add the peppers and cook for 3 minutes, stirring occasionally.
  3. Add the onions and continue cook for another 3 minutes, then add the eggplant, cooking and stirring for 10 minutes more.
  4. Add the garlic, black pepper and 1 teaspoon salt, and cook for 1 more minute.
  5. Pour the sauce over the veggies, add half the basil, give a quick stir, and let simmer while the pasta's being made.
  6. Add the spaghetti to the large pot of boiling water, and cook for 6 minutes at a heavy boil (or 2 minutes under the suggested cooking time for al dente if you're using a different pasta), stirring occasionally.
  7. Using a slotted spoon or tongs, take the pasta from the pot and add it to the spaghetti sauce — a little bit of the pasta water is okay too. Make sure all the pasta is well coated in the sauce, add the rest of the basil, give one more toss, and then cook for an additional 2 minutes. (This step helps the pasta and sauce marry better.)

Hi, I'm Liza — a self-proclaimed word-nerd who loves getting lost in whimsical stories and epic movies. I have laid-back, practical attitude towards life and am always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect fizzy gin cocktail, and time to finish my novel!

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