Last night I made this fabulous pasta from Martha Stewart. Oh my, Martha, you really are amazing. This pasta is so easy and so good.
Of course, I can never make a recipe exactly the way it’s written. I didn’t have linguine so I used Trader Joe’s Whole Wheat Spaghetti instead and added 1/2 a cup of water in case the whole wheat pasta needed more liquid. I also added a four ounce zucchini (quartered lengthwise then sliced). And I used my amazing Pampered Chef slap chopper to chop up the onions, garlic and tomato. I only had eight ounces of cherry tomatoes so I used half of a very large tomato to make up the difference. Once I had it all cooking I worried that maybe with the addition of the zucchini and extra water I would have to overcook the pasta too much in order to cook down the liquid enough. But, it was perfect.
Perfect but spicy! A bit spicy for all of us (Except Ezra who didn’t taste it as he is currently off pasta, because, of course the gods of food have determined that my kids will never like the other’s favorite food). But even with the heat Junah ate her helping, telling us, “If you see me doing this with my mouth and then drinking my water it is because the pasta is so spicy.” Next time I’ll forgo the red pepper flakes and I’m sure we’ll love it all the more. Unless, what I used weren’t red pepper flakes at all…I used Trader Joe’s Red Chili Pepper, which is all I had and sure look like the pepper flakes people put on pizza. Obviously I’m not one of those people…so maybe I got that wrong? All I know is that if my gluten-free, pepper-flake loving sister had stayed for dinner…she would have loved it too!