It’s Sam’s birthday and she asked for spaghetti. I would have wanted to prepare something really special and a bit more elaborate but, alas, a storm raged all day and access to everything was limited. Worse, for a few hours this morning, the tap went dry. When water service resumed a little before noon, I cooked in a frenzy trying to finish as many dishes as I could. I managed to whip up a vegan spaghetti dish for Sam with a non-vegetarian version (with diced bacon) for everyone else.
The flavors and texture of this vegan spaghetti with chunky tomato sauce dish rely heavily on the chopped vegetables which need to cook slowly in olive oil with the herbs and spices. The tomatoes were intentionally cut larger than the other vegetables to contrast with the smoothness of the sauce.
- 2 to 3 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large large bell pepper chopped
- 2 to 3 tomatoes diced
- salt to taste
- pepper to taste
- 1 generous pinch paprika
- 1 generous pinch dried oregano
- 1/2 cup tomato sauce preferably homemade
- 1/2 teaspoon sugar
- enough cooked spaghetti for one
- chopped greens parsley, basil or scallions, to garnish
Heat the olive oil in a shallow pan. Add the onion, garlic, bell pepper and tomatoes. Sprinkle in some salt and pepper, and the paprika and oregano. Cook, stirring, over medium heat for about a minute.
Set the heat to low, cover the pan and continue cooking the vegetables for about 10 minutes or until soft.
Pour in the tomato sauce and add a bit of sugar. Stir. Cover the pan and simmer for two to three minutes.
Taste the sauce and adjust the seasonings, if needed.
Add the cooked spaghetti to the pan and toss with the sauce until heated through.
Sprinkle the spaghetti with chopped greens before serving.