My husband has a new job title with unpredictable hours so I’m never really sure what time he’ll be home for dinner. It seems like on the days I get lazy and keep thinking I’ll check the fridge in a few minutes to see what looks good, he sails in at a normal time. The days when I make elaborate plans that involve trips to different grocery stores and lots of chopping up ingredients, he gets here so late I’ve made copious bowls of popcorn, my new best friend. Today is one of those days I suspect he’ll be late, but who knows. In any case, I’ve waited far too long to find something in the freezer and the Sunday football crew has made sure there’s not much left in my refrigerator.
In all honesty, this past weekend involved a ton of cooking and I’m just not ready with a master plan and a good attitude about dinner. But here’s the thing, it’s cold outside and I’m craving something that smells divine and tastes warm and comforting, so I’m going with my favorite easy meal – Lazy Girl Pasta. You won’t believe how ridiculously simple and how delicious this is until you actually make it, which I suggest you do tonight to give yourself a break.
I started making this dish in college when I was not only going to school, but also working and student teaching all without a penny to spare. It was sort of a trial and error recipe that my roommates referred to as The Yummy Tomato Stuff. That later evolved to Lazy Girl Pasta, because that’s what this is…you just throw a few things in a baking dish, pour yourself a big glass of wine and sit on the sofa waiting for your house to smell like an Italian Trattoria and your family to think you’re a genius. Here’s the truth, it still is sort of a trial and error dish that you can completely make your own. I’m doing that now by adding a little balsamic vinegar, that’s why it’s not in the first picture of ingredients. As long as you have a few cans of tomatoes - they don’t have to be a special brand-pasta, and a bit of garlic, you’ve got this covered. Here’s my secret, I always plan to make enough for leftovers – it’s marvelous cold from your refrigerator the next day when you need that perfect little snack. Want a testimonial? A quote from the husband, “WOW, this tastes even better than it smells and that’s incredible!” You better be lazy soon.
Ingredients
3 cans 14.5 oz each tomatoes, undrained (you can adjust amount and can sizes to what you have in the pantry)
6 cloves garlic, chopped
2 Tbsp sugar
1½ tsp salt
½ tsp red pepper flakes (more to taste)
2 Tbsp olive oil
1 Tbsp Balsamic vinegar (new idea! I loved it.)
Directions
Preheat oven to 350 degrees.
Mix all ingredients in a baking dish.
Bake for 1 to 1½ hours, stirring every 30 minutes until slightly thickened and garlic is tender. (You really don’t have to stir that often, but it makes you look important and busy if anyone is paying attention.)
Serve over your favorite pasta with lots of Parmesan cheese or whatever cheese you have on hand!
