Spaghetti!

Oh, hey. I just realized that I owe y’all a Vegan MoFo post. This isn’t gonna be much of one, because the weekend was overtaken with activist awesomeness and tons of sloppy doggie kisses. We basically subsisted on leftovers, but really needed to make something last night. We were too tired to bother with the grocery store (I tried to be domestic and at least get some laundry done, but what do you know, we’re out of laundry detergent too!), so I whipped up the one thing that everyone knows how to make: spaghetti.

I lie. It was rotini.

Whatever. I’m trying to be a good blogger. I know I’m preaching to the choir here, but this is my foolproof anti-recipe for spaghetti.

Cook a package of noodles. I don’t care what shape, or if they’re white or whole wheat or rice noodles. Just make them. Drain them, too.

Chop some garlic and onion, if you have them. Normally I just toss ‘em in the chopper. We were onion-less, so I blended maybe 5 cloves of garlic and a few fire-roasted red peppers that were languishing in a jar at the back of the fridge. Whatever, they smelled fine. Sauté those for a few minutes in a little olive oil.

Throw in a bag of frozen pepper strips. Trader Joe’s makes good ones, though we used some other brand last night. When the peppers are softened, or at least less frozen, pour in a jar of pasta sauce. Ours was basil something-or-other. You know what I mean—as long as it’s vegan, it’s gonna be tasty. Mix everything up, add some salt and pepper and Italian seasoning if that’s your thing, maybe a little red wine if you’re already drinking some, and let it simmer for 5 or 10 minutes. I had a bag of my mom’s basil in the fridge, so I snipped some of that into the sauce as well. You may want to add a tablespoon of sugar if your sauce is bitter. Taste it. If you like it, it’s done. Pour it over your pasta and dig in.

This blog post is brought to you by the letters V and B and the number 6, which is approximately how many loads of laundry are waiting for me at home.