Monday, June 21, 2010

Skillet Spaghetti

I'm kind of obsessed. You know, I tend to eat pasta once every week or two. And the skillet pasta is practically a one-dish meal. Which makes my hubby happy. There's a fair bit of opening up jars and cans, and I apologize if you expect more from me by now. But, I've got a full time job.

Here's also a pic of some carrots from our garden. I bought the seeds from Freedom Seeds. I think the carrots can tell that our square foot box is only 6 inches deep.

Skillet Marinara Spaghetti
1 Tbsp canola oil: 0.03
1 onion, diced: 0.25
2 cloves garlic, pressed: 0.10
12 oz whole wheat spaghetti: $0.97
1 25-oz jar organic marinara: $2.29
3 cups water
1 can artichoke hearts, chopped: 1.99
1/4 cup chopped sun-dried tomatoes: 0.44
4 sliced kalamata olives (I ran out): 0.20
1 cube homemade pesto from the freezer: 0.25
pepper to taste

Total: $6.52 for about 6 to 8 servings. Traditionally, this would be six 2-oz pasta servings. But we served it with green beans and bread, so we stretched it further. It helps that our child is not a teenager. Serving cost: $0.81 to 1.09 per serving.

Saute onion in oil until brown. Add garlic and saute 30 sec. Add marinara, water, pasta, and artichokes. Cover. Bring to a boil. Reduce heat and simmer 20 to 25 min, stirring occasionally. Add olives, tomatoes, pepper, and pesto, cook for a few more minutes to let it thicken. Serve with grated parmesan if you like.

3 comments: said...

do you cook the pasta first and then throw it in the skillet? this looks so kind of dinner :)

Marcia said...

Nope, the dry pasta goes in with the water and other sauce ingredients, and cooks all at the same time. Learned the technique from a cookbook by the America's Test Kitchen.

Jessica said...

MMM Spaghetti :-P