If you’re used to making pasta by cooking up some spaghetti and pouring over a jar of pasta sauce, you might be intimidated by the prospect of making your own sauce. The good news is that your spaghetti has a lot of room for improvement! Continue reading for your directions to Flavour Country. Population: spaghetti.
If you’re doing silly things like using jarred pasta sauce, allow me to introduce you to Jamie Oliver. Jamie seems to have a genuine passion for helping people cook for themselves. He’s well known for beginner recipes that make it easy for newbies to navigate the kitchen.
As a dietitian, I love his dedication to the art of the home-cooked meal. When you learn to cook your own meals, you gain control of your nutrition.
From “Non-Cook,” to Cook
Jamie’s recipe books have turned many non-cooks into cooks. It’s like magic.
Jamie’s Food Revolution has become a legend in my circle of friends for turning our husbands into cooks. It started with one wife buying it for her husband. He was skeptical, but gave it a try.
He became a home chef.
Another wife thought she’d do the same and bought the cookbook for her husband.
He also became a home chef.
So, with that in mind I bought “Jamie’s Food Revolution” for my husband last Christmas. I’m not entirely sure he was happy with the gift, but 7 months later, I’m happy to report that…..
He has made one meal. He’s not a home chef (yet!) but that meal was amazing! (Chicken and Leek Strogonoff on page 34).
So is this one. This recipe is based on Jamie’s Classic Tomato Spaghetti. Every time I make it, I’m amazed at how easy it is, and how few ingredients it takes to make such a flavourful meal!
Why It’s The Smart Choice
- This dish uses fresh herbs to add a lot of flavour. Contrast this to jarred sauces that rely on sodium and sugar for taste.
- To make it a complete meal that hits all four food groups, add grilled chicken, shrimp, or tofu. If not, do what I do and balance your days instead of your meals. If you make this for dinner make sure you have adequate portions of the Meat and Alternatives category for breakfast and lunch.
- 1 box of spaghetti
- 2 glugs of vegetable oil (canola or olive or a combo of the two)
- ½ red onion, chopped
- ¼ tsp chili flakes
- 3 large cloves of garlic, minced
- a small handful of fresh basil leaves, chopped
- 1 can (796 ml) diced tomatoes
- salt and pepper to taste
- ½ cup feta or parmesan cheese
- 2 cups packed fresh spinach
- 1 cup sliced mushrooms
- Fill a large pot halfway with water. Place on stove and heat to boiling. Once water is at a rapid boil, slide the spaghetti in. Drain the water once the noodles are cooked al dente.
- Meanwhile…. place a large frying pan on the stove. Add the oil and heat to medium low.
- Saute the onions and chili flakes until onions start to soften.
- Add the garlic. Cook until garlic starts to brown.
- Then add the basil, diced tomatoes, and salt and pepper to taste. Add the mushrooms, if you so desire.
- Once the sauce is heated through, turn off the heat.
- Add in the cheese, cooked spaghetti, and spinach, if using.
Recipe adapted from Jamie Oliver
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