Easy Tangy Spaghetti and the Case of the Purple Soup
Good Morning Everyone!
Boy, do I have a story to share with you today. Every now and then something will happen in my kitchen that will make me bust out laughing. Long ago I adapted the motto: “it’s either laugh or cry about it… and crying makes my eyes itch, so I might as well laugh”. Or in other words, when you mess up in the kitchen you might as well laugh about it and move on.
Did you know that if you add purple cabbage into a soup it turns the broth purple? Until two days ago I had no idea. You can see where this story is going…
So I had planned on making tangy spaghetti for supper when my husband messaged me around lunch time and told me he was feeling under the weather. Immediately I went into Superwoman mode and began making a list of all the things I needed for a big pot of chicken soup. I told him to pick up a chicken and that I would take care of the rest. Well, chicken soup turned into chicken and dumpling soup, as I found a box of Bisquick in the back of my pantry. Then I headed to the fridge. Thankfully I had a few veggies on hand, but I also had a whole head of purple cabbage.
Cabbage is healthy. Cabbage aids in digestion. Fermented cabbage is divine in sauerkraut, kimchi, and coleslaw. But, I had never used purple cabbage in a soup. So I chopped it up and in it went! Fast forward about 40 minutes. Everything was smelling divine. The house was cozy and warm. My husband was snuggled up chugging orange juice and waiting patiently for his bowl of soup. I lifted the lid off of my big stock pot and what do my eyes see… but a purple soup!
Now of all of the colors of the rainbow, purple and blue are the least appetizing of the bunch. So instantly I felt disappointed and nervous. I wanted it to taste great… which it did. But it also turned my dumplings blue! I had to facepalm… and then laugh. I sat my ladle down and had a good ol’ belly laugh. My husband called from the living room and asked what was so funny. Once he saw the purple soup he began to laugh too. Moral of the story: Whenever you have a “Noob Chef” moment in the kitchen, just smile and laugh. Besides, I’m sure it will taste just fine. 🙂
By the next day everyone was feeling much better and this spaghetti recipe was made. Unlike saucy or sweet marinara this version, by Budget Bytes, is tangy and sticks to the noodles. I added in some ground pork longanisa for a bit of extra flavor. This recipe is so simple that you can easily adapt it to fit your tastes. Enjoy this recipe everyone and as always… keep on cooking! ❤
Tangy Tomato Pasta
Yields: 4 servings
- 8 oz. thin spaghetti
- 3 Tbsp olive oil
- 1 clove garlic
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- a pinch crushed red pepper
- a few cranks pepper mill
- 3 oz. tomato paste
- ½ tsp honey
- 3 oz. feta cheese
- Fill a large pot with water and bring to a boil over a high flame.
- While waiting for the water to boil, begin the tomato sauce in a separate skillet. Mince a clove of garlic and combine it with the olive oil, basil, oregano, salt, rosemary, thyme, crushed red pepper, and cracked black pepper. Heat over a medium flame. Stir the mixture and allow it to start sizzling. Stir and sizzle for about one minute.
- Add the tomato paste, turn the heat down to medium-low, and continue to cook and stir until the mixture turns a darker shade of red (about 2 minutes more). Turn off the heat and then stir in the honey.
- When the water begins to boil hard, add the spaghetti. Cook for 7-10 minutes or until tender. Once the pasta is tender, drain briefly and then add it to the skillet with the tomato sauce. Stir to coat. (Reserve about ½ cup of the starchy pasta cooking water to add back into the pasta if it becomes dry while mixing with the tomato sauce).
- Crumble about 2 ounces of feta cheese into the skillet and stir to combine. Divide the pasta onto individual plates and crumble about a ¼ ounce more of feta over top of each serving. Enjoy!