Well fancy fancy Italian words and sauce and cheese. Actually this could be one of the laziest meals I’ve ever prepared. But it tasted great! So who cares! I took tired to a whole new level lately (allergies, if I haven’t mentioned five thousand times already), and so I couldn’t even be bothered to use two pans to whip together this trofie al pomodoro. Trofie is that twisted pasta from the Liguria region of Italy, but you can use any pasta that your heart desires.
Today I’m struggling with the fact that I did not realize what 100 grams is equal too, so I bought a piece of pork jerky and five tuna-stuffed mini peppers for nine dollars at an Italian shop I now understand to be insanely overpriced. My wallet and my heart are hurting. Luckily I’ve got meals like this that I make that help balance out the expenses and dull the sting of being taken for all my hard earned money on one hundred grams of expensive things.
A true tomato sauce takes all of Sunday afternoon to simmer on the stove, but if there was ever a cuisine whose ingredients were well-suited to quick and simple preparation, it’s Italian. Trofie al Pomodoro is a quick and easy midweek meal can be whipped together in only a few minutes. The key is to get the right canned tomato. Do not buy jarred tomato sauce. Be better than that. Buy yourself a can of tomatoes like Italians do, and forget about that overpriced sodium-filled garbage that your neighbor makes between reruns of Real Housewives, and pairs with “Yellowtail” “merlot.”
You can pick up any can of low-sodium tomatoes and mix together your own sauce for mere cents. Stewed tomatoes, whole peeled tomatoes, crushed tomatoes and tomato sauce are all acceptable forms of canned tomato purchasing for making into a sauce. I prefer whole peeled, and then I mix in a small can of tomato paste. Again, recipes like this are why I recommend having a good stock of pantry items and spices, so here’s an article about that.
One-Pot Trofie al Pomodoro, Crispy Coppa + Mozzarella di Bufala