This Sunday, Sept. 17, home cooks around the country are going to be cooking thousands of Slow Food meals that cost no more than $5 per person, the cost of a typical fast food “value meal.”
The idea is to show that Slow Food shouldn’t cost more than fast food, and that everyone should be able to afford fresh, healthy food every day. For more information on the $5 challenge, go to slowfoodusa.org.
One of my favorite food blogs, TheCityCook.com, shared this recipe for a Baked Spicy Spaghetti from “On Top of Spaghetti” by Joanne Killeen and George Germon, owners of Al Forno Restaurant in Providence, R.I. It’s super simple and cheap. You could use the canned San Marzano tomatoes or substitute some of those fresh San Marzano or Roma tomatoes ripening on your vines.
Baked Spicy Spaghetti
Pinch red pepper flakes
4 minced anchovies
¼ cup olive oil
¼ teaspoon dried oregano
¼ teaspoon salt
1 or 2 cloves minced garlic
2 cups pureed tomatoes
Pour this mixture into a large baking dish. Bake at 350 degrees for about 25 minutes. In the meantime, in salted water, cook a pound of spaghettini or spaghetti for about five minutes – do not cook it completely. Drain the pasta and add it to the baked sauce. Also add a 1/4 cup of the pasta water. Use a pasta fork to carefully give it a mix to coat the strands, adding another ¼ cup of the cooking water if it doesn’t seem ot have enough moisture. Continue to bake for 5 more minutes. Serve with a green salad.