Additions II: Spice it Up

There are some basic spices that I keep on hand because they have so many uses.

Note: McCormick’s is fairly expensive, but it’s also the most widely available. Buy the in-store brand if possible, since it’s just as good and a lot cheaper. Note that all of these are on my spice shelf; all of my recipes are college-tested .

Red Pepper Flakes

I mentioned this previously, but they deserve another mention. They make pretty much anything spicy, from pizza (Tabasco sauce works well here as well) to pasta sauce to meat. Any flavor is good flavor, right?

Salt and Pepper

Yes, these are obvious. But a lot of people don’t take advantage of the little salt and pepper packets, which can add flavor to everything from pasta to sandwiches to salads.

Minced Garlic

You can buy small jars of minced garlic at most supermarkets for about $3. They will last for a very long time because raw minced garlic can perk up a lot of things, but you really don’t need (or want) all that much. I recommend using it in salads (about a 1/4 tsp, well-distributed) for that extra kick.

Oregano

Pizza. That’s where this spice shines, as its sweet/savory flavor adds flavors that other students can only dream of.

Applesauce Tomato Sauce

Suggestions would be appreciated!

Ingredients:
olive oil
1 small onion, chopped in half then into thin slices
1 x 28 oz can whole plum tomatoes, drained of most of its juice (I used Nicola San Marzano plum tomatoes, which smelled amazing)
1/2 clove garlic, chopped
1 1/2 tsp allspice
2 tsp basil
1/2 cup applesauce (I used a single-serving plastic cup)
1 small apple, mashed with a potato masher

1 lb linguini

In a large nonstick skillet, heat about 3 Tbsp olive oil until it’s hot. Toss in the onion and move it around so it’s coated with olive oil. Cover and leave until the onions turn brown/black and kind of stick to the bottom of the pan. Add the tomatoes and roughly crush them with a hard rubber spatula. Add the allspice, basil, applesauce, and mashed apple. Cover and put on medium-low heat for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Drop in the linguini and cook according to package directions. Drain.
Enjoy!

Note: the sauce might be kind of soupy, so I suggest using a slotted spoon to serve it.