Spaghetti alla Marinara

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I haven’t been able to post much in the last few weeks since I’ve been keeping quite busy. I was in British Columbia for a week visiting some wonderful family members that hadn’t seen in too long and since I’ve been back, I’ve picked up a couple extra shifts at work. Furthermore, the Vegan Eats family has been experiencing some tough times over the past couple weeks. About two weeks ago we lost a family member to old age and a couple of bum kidneys, as we said goodbye to our little dog, Chester, with whom we had the blessing of living with for 14 years. Chester lived nothing short of a great life; his mother spoiled him much more than she ever spoiled me, which says something because I grew up as an only child! When Chester wasn’t incessantly barking at anyone who dared to walk by our house, he enjoyed relaxing in the sun, rolling in the grass, and eating spaghetti. Spaghetti was seriously his favourite food. I had always known when he had been eating it, because his grayish white beard would be nearly completely stained red by the tomato-based sauce. Needless to say, this recipe is for him. It makes enough sauce to serve about two or three people, depending on how hungry they are, but you can easily double or triple the recipe for leftovers. Tomatoes are relatively acidic, so tomato-based sauces should stay good in the fridge for at least a week before they turn.

Ingredients:
Spaghetti, enough for 2 or 3 people
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 cup onion, diced
1½ cups cherry tomatoes, halved
Sea salt and freshly ground black pepper, to taste
¾ cup canned tomato sauce (look for one without any salt added)
1 scant teaspoon balsamic vinegar
Handful fresh basil, chopped

Instructions:
1. Cook the pasta according to package instructions.
2. Meanwhile, in a large skillet, heat the oil over medium-low heat. Sauté the garlic and onions for a few minutes until softened and fragrant. Add the tomatoes, a big pinch of salt and pepper, and cook for about 5 or 6 minutes over medium heat.
3. Add the tomato sauce and balsamic vinegar. Bring to boil and turn off the heat. Stir in the chopped basil and season to taste with more salt and pepper. Pour sauce over spaghetti and serve.
Serves: 2 to 3

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4 Responses to “Spaghetti alla Marinara”


  1. 1 Liz Newcomb August 15, 2010 at 11:54 pm

    Hi Ross,
    We are sorry for your family’s loss–I’m sure you have many great memories.

    Chester’s ‘cousin’ Blossom is 13 years old now and slowing down a little. She still get’s excited for her walks, and her favorite snacks are dog biscuits and raw carrots. It is quite funny when she tries to chew these foods because she is missing her front teeth!

    I enjoy reading your blog and the pictures even inspire this lazy old cook.

    Take care,
    Aunt Liz

  2. 2 Ross Corder August 16, 2010 at 11:16 am

    Thanks Auntie Liz!
    Yeah, we do have some great memories and we’ve certainly been able to laugh about them over the last couple weeks. Haha, it’s great that one of Blossom’s favourite snacks is carrots, Chester had more of an appetite for junk food. Other than spaghetti, he loved fried chicken and buttered popcorn. Seriously though, if the popcorn wasn’t buttered, he actually wouldn’t eat it. So spoiled! 🙂

  3. 3 Sandi (Mom) Corder September 2, 2010 at 3:45 pm

    Hi, Ross

    Thank you so much for your memorial on Chester. I look at it everyday and think of your spaghetti loving little brother.


  1. 1 Olive and Sundried Tomato Polenta Wedges « Vegan Eats Trackback on August 31, 2010 at 4:08 pm

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Welcome!

My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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