Blog post

  • 1 can of tomatoes
  • Spaghetti
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • Black olives
  • Salt and pepper
Spaghetti Instructions:
  1. Fill a pot with water, about up to the handle.
  2. Put the water on the cooktop, and turn it up to high.
  3. When the water starts to boil. add spaghetti. You can break it in half so it's easier to eat.
  4. Cook spaghetti for the time indicated on the package.
  5. Drain water from spaghetti.
  6. Add sauce (instructions below) and serve.
Beah's Spaghetti Sauce Instructions:
  1. Open can of tomatoes and drain all excess water.
  2. Use a fork to mash up the tomatoes while still inside the can. Jiggle it all around, somewhat violently.
  3. Peel 2 garlic cloves and then crush. Use a hard edge, like the side of a knife, and smash it such that it's not in pieces, but that the innards are exposed. Or, if that's too challenging, just cut it into quarters.
  4. Put some (a tablespoon or less) olive oil into a saucepan and heat.
    Note that in the video, I incorrectly use a teaspoon of olive oil instead of a tablespoon. The abbreviation "tsp" is for teaspoon. I think it's a stupid abbreviation to put on a measuring spoon, as both measurements have the letters T, S, and P in that order.
  5. Put garlic in hot saucepan and fry for a minute or two.
  6. Put tomatoes in saucepan.
  7. Add black olives.
  8. Cook for approximately 15 minutes, stirring every few minutes.
  9. Add salt and pepper to taste.
YouTube Part 1:

Part 2:
Download video (H.264, 192 MB)

You can use this same recipe for pretty much any kind of pasta. Just keep in mind that the cooking time will vary, so check the box for instructions. I've been told that angel hair pasta is more desireable due to its increased surface area per volume, which I guess lets you have more tasty sauce with your pasta. I did buy some angel hair pasta after hearing this argument, but it went right through my colendar. I'm back to spaghetti. I don't recommend going for any crazy shapes, as in my experience the different areas of the shape can be hard where it's been pressed together. And never, ever order ravioli if you're out somewhere, as they'll probably stuff it with that gross cheese.

As for the sauce, I think it came out pretty well considering I had nobody there to help me. I wish it was a little more liquidy and stuck to the pasta better, so maybe I should have put the tomatoes in a blender first.