With everyone hunkering down in their homes to prevent the spread of COVID-19, many of us have stockpiled pasta noodles for the future. Eating the same plain noodles every night will get repetitive and boring, so spice things up by making this simple and fresh sauce!
I’ve partnered with Jess from Cotton & Co. Vintage Boutique to bring you this delicious recipe by using one of the veggie dip mixes offered in the general store! I used the garden vegetable mix as it paired well and provided a strong flavor without getting overwhelming in the dish.
While the shop helps follow local protocol for the virus going around, the physical doors are shut; BUT… you can still purchase items from the general store by checking out the Cotton & Co. Facebook page and getting in contact with Jess to make an online purchase!
For now, let’s get into the recipe!
This recipe has a bit of fluidity to the ingredients depending on what you’ve got in your pantry. If you have access to fresh tomatoes, they work best and provide the freshest flavor. If you’re relying on canned tomatoes, they will work just as well and will be less work to prepare.
It’s also possible to make this recipe without the garden vegetable dip mix, though there is a lot more measuring required to get similar results.
- 3 large tomatoes or 1-2 cans chopped tomatoes
- 1/3 cup reserved pasta water
- 2 tbsp. butter
- 1 box angel hair pasta 1 pkg. Garden Vegetable Dip mix from the general store
For a DIY herb mix
- 1/2 tbsp. minced garlic
- 1/2 cup fresh basil
- 1 tbsp. lemon juice
- 1 tsp. ground oregano
- 1 tsp. onion powder
- 1 tsp. thyme or lemon thyme
- 1 tsp. parsley
- 1/2 tsp. sage
- Salt and pepper for taste
While the herb mix you can make at home won’t match the flavor of the garden herb mix bought prepackaged, it will still provide a fresh and exciting flavor pallet for your next meal!
- Boil water for cooking pasta and add salt for flavor. Cook according to boxed instructions. Reserve pasta water before straining noodles.
- If using fresh tomatoes, cut into roughly 1/2″ pieces, though the shapes will be more organic. Reserve any tomato juice provided while chopping.
- Combine tomatoes with the garden veggie mix or DIY herb mix. With the noodles still strained, add the pasta water to the pot and stir in the tomato mixture. Simmer until some of the water evaporates, but not before the tomatoes are all that is left in the pot—about 2-3 minutes.
- Cut the heat to the sauce mixture and stir in noodles, allowing all to get evenly coated. Add butter and keep lidded to melt. Stir again and serve!
- Serve with fresh tomatoes and parmesan cheese atop.
I originally made this recipe as a quick meal prep for a busy school week, but now I am craving it for the ease of cooking such a simple recipe. In the photos, you may notice I didn’t stir my noodles and get an even coating, as I wanted the noodles to last several days.
I also left the pasta water out of my original recipe as I prefer a fresher tomato and am not particularly fond of the texture they take on when heated.
Nonetheless, you should definitely experiment with this superfruit and see what works best for you!
My entire state has gone through a tough time recently trying to cope with the newfound virus and I ask for everyone to continue doing their part in keeping the public safe. I work at a grocery store so unfortunately, I will continue to risk getting exposed, though there are many riskier jobs that rely on others to stay safe.
It is important to remember to stay calm during these times and find peace in the time spent around the house and with family. Keep your loved ones in your thoughts and acknowledge that we as the public are our best enforcers of safety measures.
Feel free to visit my social media @theuntamedoptimist for any feedback or questions about what it’s like in a state affected by the virus. Stay healthy everyone!