Noodles and Gravy
Day 22: Yes, this is a vegan dish! Noodles and gravy is what my friends Mary and Jeff would call this dish. They are both Italian-Americans. Me? I would call this pasta with neopolitan sauce, but in America, I’d be wrong. In Italy, and in England, they call the standard tomato sauce Neopolitan and the seafood sauce Marinara. Makes sense, right? Mar being the sea and all that. But, somehow, it got switched around in the States so the basic tomato sauce is called Marinara sauce over here and the seafood dish is a Neopolitan.
Perhaps we should call it Salsa di Pomadoro and be done with it.
…OR gravy.
Ingredients:
1 large tin{can) of organic diced tomotoes
1 large onion – finely diced
3 cloves garlic – crushed
1 Tbs olive oil
2 Tsp oregano
1 Tsp fresh ground black pepper
pinch salt, to taste
Vegan pasta (ie- no egg. Can be wheat, rice or whatever you like)
If you can make this the day before you eat it, it is yummier. Heat the olive oil in a big sauté pan. Add one piece of chopped onion. When it starts bubbling add the rest of the onions and turn down the heat. Saute for five minutes until translucent. Add the tomatoes, the oregano, salt and pepper. Let simmer for thirty minutes. Add the garlic. Cook for a further minute or two.
When the sauce is close to done, boil the pasta and cook according to instructions.
