Tuesday, January 24, 2006

Finger Spaghetti

Our Monday dinner was by request of my older daughter. This is a pasta dish that we used to have frequently and that the girls used to call Finger Spaghetti - both because the pasta shapes looked like fingers and because when we used rigatoni it actually fit over their fingers. It started with a Marcella Hazan recipe and eventually evolved into a simple, quick dish.

Rigatoni with Tomato and Cream Sauce ( aka "Finger Spaghetti")
olive oil
2 cloves garlic, minced
1 4 3/4 oz. can chopped black olives
1 6 oz can tomato paste (I used to use Contadina Italian style tomato paste but it has partially hydrogenated oil and high fructose corn syrup so now I use plain tomato paste and add my own seasoning - some parsley, basil and oregano)
2 8 oz. cans tomato sauce
2 T. dried parsley
1 cup unsweetened soy milk (not fat free)
1 lb. rigatoni (or penne)

Saute garlic and chopped olives in olive oil over med.high heat until garlic is lightly browned.Add tomato paste, tomato sauce and parsley. Let simmer over low heat for about 20 minutes. Add soy milk and cracked black pepper. Mix well, let simmer for about 5 more minutes. Add to cooked rigatoni, toss together.

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