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.


Anonymous 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