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.
My sister came over to work on a project with me last Friday, and being a vegetarian she doesn’t really appreciate when I make meatballs for the sauce.
Friday also happened to be the day we got this week’s CSA share: eggplant, bell peppers, Cubanelle peppers and tomatoes.
We made “farmhouse” spaghetti.
(With a little help from our friend, Jarred Organic 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 30 minutes!
Here are some of the kitchen tools I use:
- 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