You say tomay-to, I say pass the wine...

Everyone has a red sauce they swear by, and mine is probably no more special.  But, given the number of times every winter it is requested at home, I feel compelled to at least record it for posterity (or for that day when my memory finally starts failing in a major way and I have to follow recipes for everything).  This sauce has gone through many incarnations from my first attempts in grad school, which were better than Ragu but not by much (no sugar in the sauce for this girl!) to what I think is finally the right balance of spicy, bright, and earthy.  I learned the red wine trick (cook some in, add some at the end) from an Italian friend and think it makes the sauce exponentially better than it ever was before.

I use this for everything--over pasta or all kinds, in lasagna, and little spoonfuls added to soup bases--so I always make a big pot and freeze it in variously sized containers.  It will keep in the freezer for up to 4 months and thaws in a big pot over medium heat in about 15 minutes when you have surprise company for dinner.

Nicole's Spicy Marinara

Makes about 12 cups (½ cup is a serving over pasta)

1 28-oz. can diced tomatoes in their juice
1 8-oz. can tomato sauce
1 4-oz. can tomato paste
1 small yellow onion, diced
4-5 garlic cloves, minced
2 bay leaves
4 tablespoons dried oregano (adjust to taste)
2 tablespoons salt
2 teaspoons crushed red pepper flakes
2 tablespoons capers
¼ cup pimento-stuffed olives roughly chopped
1 cup + ½ cup dry red wine (preferably the same you'll drink with this meal)
1 tablespoon olive oil

In a Dutch oven or large stock pot, heat the oil over medium heat.  When it shimmers, add the onion and cook, stirring occasionally, until soft and translucent.  Add the canned tomatoes, tomato sauce, tomato paste, and 1 cup of the red wine and stir to combine.  Stir in the salt, oregano, bay leaves, capers, and olives, lower to a simmer, and cover.  Allow to cook at least 20 minutes (but no more than 30), then stir in the garlic and crushed red pepper flakes.  Cook another 20-2 minutes; you don’t want the garlic flavor to disappear.  When it’s done cooking, turn off the heat and stir in the final ½ cup of red wine.  Season to taste and remove the bay leaves.

Scraping together a meal when the kitchen is bare, or, why people hate the holidays, # 789534262

In all the holiday-themed travel I have experienced the past month, I am often left making do with very little in the kitchen the night before a flight.  I hate the thought of food spoiling in my fridge while I’m in another part of the country, and so I stop shopping for groceries at least five days before I leave, but as a result, those last dinners before the long trek to the airport can look pretty dire.  Or perhaps you have stayed home this year and allowed a band of marauders (like your family, for instance) eat all of your food, and you just can't stand grocery shopping yet again. Fortunately, a few staples we all tend to have around can save the day.  Well, that and booze.  Plenty of booze.

Pasta with tuna, lemon, and capers

Serves 4

1 can water-packed tuna, drained
1 small lemon
½ pound dry spaghetti, linguine, etc.
1 cup frozen spinach (optional)
1 garlic clove, minced
3 tablespoon capers (or roughly chopped olives)
Olive oil
Salt and pepper to taste
bread crumbs (optional)

Bring a pot of salty water to boil.  Cook pasta according t package directions.  Add the frozen spinach in the last minute of cooking, if using.

Meanwhile, in a small bowl, combine the tuna (break it up a bit with a fork), juice and zest of the lemon, capers, garlic, and salt and pepper to taste.  Drizzle a little bit of olive oil in and stir to combine.

Drain cooked pasta and toss with the tuna mixture and serve on four plates.  Sprinkle each serving with bread crumbs if desired.

Santa Fe Roasted Potatoes

Since we tend to eat light dinners like soups and salads, this stands alone as an evening meal before an early flight out in my house.  However, you could easily combine this with some cooked meat or seafood for more protein.

Serves 4

4 large russet potatoes, washed and cut into 1-in cubes
1 tablespoon olive oil
2 teaspoons salt
1 tablespoon chili powder
1 cup frozen corn
1 cup frozen broccoli
1 4-oz can chopped green chilies
1 small lime
Chopped fresh cilantro or parsley, if you have it

Preheat the oven to 425°F.  On a baking sheet lined with parchment paper, toss the potatoes, olive oil, chili powder, and salt to coat evenly.  Spread out into a single layer and bake until golden, about 30 minutes.

Meanwhile, thaw the frozen corn and broccoli under hot water in a colander and leave to drain. Sprinkle with a little salt to taste. When the potatoes are done, toss them with the thawed vegetables, canned chilies, and cilantro, and squeeze the lime over the top.  If you have any leftover crumbly cheese, like feta or queso, you can sprinkle that on top, as well.