formula & spaghetti

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Been making bottles lately...for little Logan, our 5 mo old nephew...thank goodness for Scott making dinner...spaghetti w/ sauteed chicken and then our favorite Red Baron Pizza...and left overs:) Logans' back home w/ his momma and daddy and I'm ready for a long, hot bath.



Works' family Spaghetti
our favorite jarred marinara (Bertolli tomato basil
1 sauteed onion in olive oil
bay leaf
parmesan rind
chunk of pesto from freezer (homemade from left over summer basil or fresh basil in the summer/spring)
optional: diced carrot
simmer all the above on low to meld flavors
add either chix (seasoned w/s&p, browned in skillet or grilled and cut into small chunks and added to sauce, ground beef (brown and season w/s&p and favorite italian herbs, then add to sauce, or go all out and make pan fried thin chix breasts breaded in a little flour and breadcrumbs...think chix parm.
Capellini, preferably DeCecco..but low carb pasta that Chef John introduced us to was a good choice too:)

serve w/ lots of fresh grated parmesan, fresh basil and garlic toast: slice sourdough into thin slices, drizzle w olive oil and toast in hot oven till crisp, then rub a raw clove of garlic lightly over toasted bread...so light and so delicious

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