Thursday, February 25, 2010

Spicy Tomato Pasta

This is a no-meat pasta that I was actually apprehensive to try because Master Fryer (MB) may not like it. The absence of meat in a pasta dish is somewhat alien to him. But I guess the bird's eye chilis did the trick. = ) He loves spicy food.

Cook pasta according to package directions. This is San Remo shapes. In a pan, saute lots of chopped garlic and onions. Add one can button mushrooms. If you have fresh ones, the better. Add some pitted black olives. Add 2 chopped bird's eye chilis. Allow to cook for about 2 minutes. Add one can crushed tomatoes and allow to simmer for about 4 minutes. Season with salt, pepper, basil and oregano. You can add a little bit of sugar if it's too sour for you. Mix the cooked pasta in and stir to coat the pasta well. Top with lots of grated cheese for picky boyfriends/husbands. Serve with buttered garlic baguette and a glass of ice tea or Coke. 

This dish is really spicy. Try to pick out the sliced chilis before eating unless you can tolerate chewing them (which I can't, by the way). Guys, this one's for you too!

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