As some of you know, John and I just completed a cross country move from New Jersey to San Diego, CA. Although the prospect of a new city is exciting, moving does come with its stress. For me the stress lies in the desire not to spend too much money on food during the move but also not having all that many resources, kitchen-wise. We had a few things to replace, so we have spent the last couple of days picking things up around town. Being busy, we ate out a few meals. Our apartment is considerably smaller than the one we moved out of, so we invested in a drop leaf table from Ikea, and after we put it together I cooked our first meal in our new kitchen. I only had one pot, so I made spaghetti and tomato sauce. Being me, I added some vegetable to the bottle of sauce I got from Trader Joe's. We had to fly on move in day, so we didn't have any sharp knives, but other than having to saw at vegetables with a butter knife it felt really nice to be able to cook for us again.
Moving Day Pasta
one pound pasta of your choice
one bottle of tomato sauce
one half large yellow onion, chopped
one large clove garlic, chopped
two small zucchini, chopped
two portobello mushroom caps, chopped
If you have two pots, put the pasta pot on to boil and cook according to the package instructions while preparing the sauce.
In a large pot, cook the onions and garlic until the onions are translucent. Add the zucchini and mushroom. The mushroom will release a lot of liquid, so boil off the liquid at medium high heat stirring regularly until there is a very small amount of liquid left. Add the tomato sauce,stir, and cook until the sauce is bubbling and warm all the way through. Serve over pasta and enjoy!