Pasta Night Two

Like I mentioned before, I have been on a pasta kick. Honestly, it's my go-to meal during the week. When my husband isn't home, it's easy to boil some noodles and heat up some sauce. Plus, the pastabilities are endless (bad joke, sorry). I often times stir in tuna, capers, kidney beans, various spices, cubed chicken, or vegetables. Obviously, I don't do all of those ingredients at once.

This very very easy. Trust me, I wouldn't make it if it wasn't. I mean, what could be easier than two steps? Plus, it's delicious and healthy. It's another of my Weight Watchers recipes. Even though I am not actively trying to lose weight, it can't hurt to eat healthier.

This is a good recipe for people that eat some meat, but not a lot (like me). My husband won't eat pasta unless there is some meat source in it or near it. I on the other hand, will eat any pasta, any way. This is a happy medium. It has some meat, but it's not the shining star. A little Canadian bacon goes a long way. Plus, the leftovers can be used for those tasty English muffin sandwiches.

This recipe takes pantry staples with the exception of the bacon. Honestly, you can leave out the bacon if you prefer to have a vegetarian meal. Canned tomatoes, onion and various spices are all this recipe needs. Serve it with a salad and some bread, and you have a very healthy meal. Okay, so leave out the bread.

I found out this dish is very good cold as well. I wasn't feeling so great one day and I had some of this pasta right out of the fridge. Who knew? My only suggestion is to up the red pepper flake contribution. We like our food spicy, so I almost tripled the amount I add it. Another trick I have learned is to smush it in your hand before adding. It releases the oils in the pepper. Hey, I saw it on the Food Network, therefore it must be true.

I better put pasta on the grocery list, because Lord knows I eat enough of it, and my stash is almost depleted.

Spaghetti Amatriciana

from: Weight Watchers

1 teaspoon olive oil

4 ounces Canadian bacon, diced

1 large onion, finely diced

1/4 teaspoon red pepper flakes

2 cups canned tomatoes, chopped

8 ounces uncooked spaghetti, cooked al dente, water reserved

1/8 teaspoon salt

1/8 teaspoon pepper

1. Heat oil in a nonstick skillet over medium heat. Cook bacon until browned. Stir in onion, raise heat to medium-high and cook until lightly browned. Stir in the red pepper flakes and tomatoes.

2. Toss hot spaghetti and 1/4 cup reserved pasta cooking water with tomato sauce. Season with salt and pepper.