Nothing like a hearty, antioxidant-packed red sauce to beat the winter blues. One of my most favorite aromas is the scent of warming olive oil and garlic at the beginning stages of spaghetti - something about this plate just makes me feel at ease. Many Italians even believe this lycopene-rich dish fuels blood health. As for the carbs, they walk those off!
My grandmother, who hails from Southern Italy, is one of the wisest cooks I know with a sharp memory for recipes and a nonchalance and nimble knack for whipping up a beautiful dish in next to no time.
You can too. (Even in a dorm room!)
For a quick marinara fix, slowly heat a generous tbsp good quality olive oil with 2 fork-mashed garlic cloves and a sliver of onion until softened but not browned. Add one large cup overripe Roma tomatoes or one can (unchopped) plum tomatoes, mashing (yes, I said it, with a potato masher) until reaching a pureed, slightly thickened consistency.
Season to taste with salt and pepper throughout. Remove from heat, stir in salt-boiled pasta, and always serve al dente with a bright bit of basil on top. :)
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