Pizza Pinwheels

Earlier in the summer, I was getting ready to be gone for a whole week. My husband is actually a pretty good cook, so I wasn't worried about him, but I knew that he would appreciate a few things that he could take to work or throw together with little effort. Enter the pizza pinwheel.

The grocery store next to where we live sells these things all the time, and I have been wanting to make them for a while. If you have all the pizza ingredients on hand (like I usually do), then pizza rolls are easy and fast to make with little notice. We put the leftover rolls in the freezer and found that they were great when reheated in the oven OR the microwave.

I used the same method for these rolls as I use when making cinnamon rolls. Roll out the dough, season it a bit, add some toppings, roll, and cut! That simple. Next time I make these, I might actually bake them all in a pan like cinnamon rolls. I think it would make for a fun presentation!

The dough for pizza pinwheels is the same as my easy whole wheat pizza crust, but this time I left out the whole wheat flour. Feel free to add it back in if you like. This pizza dough is really perfect for something like this. It gets crunchy on the outside, but stays very soft on the inside.

Pizza Pinwheels
Makes 10 to 12 rolls

For the dough:

2 cups all purpose flour, plus 1/2 cup more

1 Tablespoon sugar

2 1/4 teaspoons (1 packet) active dry yeast

1/2 teaspoon salt

1 cup warm water, about 115° 

2 Tablespoons olive oil 

For the filling:

olive oil

1 teaspoon each dried basil, oregano, and parsley

1/2 garlic powder

salt and pepper

20 to 25 slices pepperoni

4 to 5 strips crispy bacon

4 to 6 oz. shredded cheddar cheese

4 to 6 oz. shredded mozzarella cheese
1-2 Tablespoons melted butter

tomato sauce, for dipping

1. To make the dough, whisk together the 2 cups flour, sugar, yeast, and salt in a large bowl. In a liquid measuring cup, combine the warm water and the olive oil. Pour the water on top of the dry ingredients all at once, but do not stir. Allow the bowl to sit untouched for 10 to 15 minutes. 

2. When the time is up, stir the dough together, then move the dough to a well floured surface. Knead for about 5 minutes while adding up to 1/2 cup more flour. You might end up needing more than the 1/2 cup flour, just add the extra slowly as you are kneading. The dough should be smooth and slightly stretchy and still a little sticky. Transfer the dough to a bowl drizzled with olive oil, cover with plastic wrap, and allow it to rest for at least 30 minutes and up to 60 minutes.

3. While the dough is resting, gather your filling ingredients. While not necessary, I like to break the ingredients into smaller, bite-sized pieces so that they spread around easily.

4. When the dough has rested, roll it out into a large rectangle, at least 12 inches wide and 15 to 18 inches long. The dough should be an 1/8 inch to a 1/4 inch thick. Brush the dough with the olive oil and sprinkle with the basil, oregano, parsley, garlic powder, and salt and pepper. Add the rest of the ingredients along the length of the dough making sure to space them evenly. Leave several inches of dough uncovered at the edge furthest from you. Roll the dough the long way, just like you were making cinnamon rolls. Roll slowly, making sure the dough is tight and completely covering the filling at both ends.

5. When you get to the end, pinch the edge of the dough to make a seam. Use a sharp serrated knife to slice the roll into sections that are about 2 1/2 inches wide. Transfer the wheels to a lightly greased cookie sheet. You might need to gently push some of the filling back inside the roll to keep it all together.

6. Bake in a preheated oven at 400° for 12 to 15 minutes. When they are done, they should be dark golden brown. Immediately after removing them from the oven, brush the tops with melted butter and sprinkle with additional dried herbs. Serve with warm tomato sauce. Enjoy! 

Mediterranean Seafood Stew

On a misty, overcast day much like today and many years ago now, I found myself sitting on a ferry headed across part of Lake Erie. We were in Ohio for the week, and since we were a day early for the tournament we were going to, we decided to be a bit touristy. The funny thing about that, however, was that we were visiting the Great Lakes during the off season. Tourists don't usually visit in mid-April, I guess (although I would highly recommend it).

We ended up at a charming little place called Kelly's Island. Old, gigantic houses, boats, a few little shops, and a winding road- it was an ideal place. Many things were closed, so we ended up driving around the island a bit. We saw some really cool things, like the leftover structure of an old house, and an ancient, retired cemetery with stones mostly dating back to before Civil War.  There aren't too many things from around the time of the Civil War in my part of the country.

Before we left, our group stopped at a little diner for lunch. I had a bowl of lobster chowder and remember it being one of the most amazing things I had ever eaten. It still ranks in my top 5.

Even though the stew I made was really nothing like the lobster chowder, I was reminded of our trip and the little island. I know there are probably down sides to living in a place like that, like always having to take the ferry or occasionally having a group of young tourists wandering around taking pictures, but in my mind it seems like a rather ideal place to live. Especially since then I could eat lobster chowder whenever I wanted.

Back to my Mediterranean stew. It was so perfect for the cold, wintry day when I made it. We've had a lot of those lately since Spring has been so slow in coming. This stew is simple to throw together and healthy, yet hardy and very filling. I have a thing for croutons, so while the soup was finishing up on the stove, I quickly made a batch by tossing some bread cubes with olive oil, onion powder, and a little thyme. Just bake them until they are nice and crunchy.

Mediterranean Seafood Stew
Serves 4

1 can (28 oz.) whole tomatoes
3 tablespoons olive oil
1-2 large bulbs fennel, thinly sliced
1 bunch scallions, whites and greens thinly sliced
3 cloves garlic, thinly sliced
1 lb. Yukon gold potatoes, cut into 1/2 inch pieces
salt and pepper
1 lb. skinless, boneless firm white fish, cut into bite sized pieces

To garnish:
Croutons
Shredded cheese, such as parmesan or pecorino-romano
Fennel fronds

1. In a bowl, crush the tomatoes then strain the liquid off, reserving until later. Use your hands if you need to or a spoon or potato masher.

2. In a large saucepan, saute the fennel and white scallions in the olive oil over medium-high heat. Stir occasionally and cook until lightly browned, about 8 minutes. Add the garlic slices and saute for about 1 more minute.

3. Add the strained tomatoes and cook for about 5 minutes, until the mixture is thick. Add the potato pieces, the reserved tomato liquid, and about 4 cups water (Use enough water to cover the potatoes). Season well with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium or medium-low and simmer until the potatoes are tender, about 30-40 minutes.

4. When the potatoes are done, gently stir in the fish chunks and the green scallion pieces. Simmer for about 5 more minutes or until the fish is cooked through. Garnish with the croutons, cheese, and fennel fronds. Serve with warm toasted bread. Enjoy!

Recipe from EveryDay with Rachel Ray Magazine.

Easy Whole Wheat Pizza Crust

It's amazing the things you learn about people when you live with them. Over the years I've learned a lot about a wide array of sleepwalking tendencies, the techniques for killing spiders with air freshener, the importance of cleaning off the stairs, and how to find a pair of lost glasses that your roommate misplaced because she was so tired the night before when she went to bed that she can't remember where she put them. Just to name a few.

I've also learned what it's like to have great friends around to do things with on a moments notice. I am so grateful for the wonderful roommates I've had over the years and the great husband I live with now. I wouldn't trade any of them for the world.

One time, back in the old red house that I talk about all the time, we decided to make pizza. We pulled our resources together and had some great topping options, but unfortunately, we only had a very small handful of each. So we went ahead and did what we could. It turned out that every pizza slice was different, and everyone that ate supper that night had a different pizza experience. It's funny how something so unremarkable sticks with you and turns into one of the great memories you have of a certain place.

I don't remember for sure, but there is a good chance that this was the crust for our patchwork pizza. It's a recipe from my friend Franky, who dug it out of a notebook a few weeks ago when I was complaining about the planning ahead that homemade pizza crust takes. This recipe is super fast, and the dough all comes together as quickly as you can get your toppings ready. Pizza at our house is always a last minute idea, so the speediness of this crust was exactly what I needed.

Easy Whole Wheat Pizza Crust
Makes 1 large pizza or two small pizzas

1 1/4 cups all-purpose flour, plus 1/2 cup
3/4 cup whole wheat flour
1 tablespoon sugar
2 1/4 teaspoon (1 packet) active dry yeast
1/2 teaspoon salt
1 cup hot water, abour 115°
2 tablespoons olive oil

1. Preheat oven to 500°. In a bowl, combine the 1 1/4 cups all-purpose flour, the whole wheat flour, sugar, yeast, and salt. Whisk to combine. In a liquid measuring cup, combine the hot water and the olive oil. Pour the water mixture on top of the dry ingredients, but do not stir. Allow to bowl to sit untouched for 10 minutes.

2. After the 10 minutes, stir the dough together, then move the dough to a well floured surface. Knead for 5 minutes while adding up to a 1/2 cup more all-purpose flour. The dough should be smooth and slightly stretchy. Transfer the dough to an oiled bowl, cover with plastic wrap, and allow it to rest for 20 to 30 minutes. Place a baking stone in the oven to heat up and prepare the toppings for your pizza.

3. When you are ready to assemble the pizza, use all the dough for one large pizza or divide the dough in half for two small pizzas. Stretch and roll the dough out on a cutting board or a pizza peel sprinkled very generously with corn meal. When the crust is at your desired thickness, add the toppings, leaving a 1 to 2 inch boarder around the edge of the dough. When you have assembled all your toppings, fold up the remaining edge of the dough to form the outside crust.

4. Slide the pizza into the hot stone in the oven. Bake for 7 to 10 minutes for thin crust and 10 to 15 to a thicker crust, or until the outer crust is golden and the pizza is slightly browned. Remove from the oven and serve immediately. Enjoy!

Adapted from my good friend Frances.

Main Course Monday: Baked Sweet and Sour Chicken

Every once in a while, a recipe goes around Pinterest like a wildfire. Everyone I know posts it, and about a million people I don't know rant and rave about it saying it is the best thing they have ever and will ever make. I've heard that so many times- and I never believe it.

So this is one of those recipes. Everyone said it was amazing and they will never make Chinese food any other way and so on. Well, there is a lot of truth with this particular one. I have made this version of sweet and sour twice now, once with pork and once with chicken, and it is pretty close to the best I've ever made at home. Will I stop making anything else? Probably not, but my husband is not a huge fan of stir fry, and he has requested this more than once. That's a pretty good reason to stick with this recipe.

Sweet and Sour Chicken or Pork

3 to 4 boneless chicken pieces, like breasts or thighs OR 3 to 4 boneless pork chops or tenderloin
salt and pepper, to taste
1 cup corn starch
2 eggs, beaten
1/4 cup vegetable or canola oil

For the sauce:
2/3 cup sugar
4 tablespoons ketchup
1/2 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon salt

Steamed or fried rice, to serve

1. Preheat oven to 325°. Cut the chicken or pork into bite sized cubes. Season with salt and pepper to taste. To make the sauce, combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

2. Place the corn starch in a large plastic bag. Add the chicken pieces and toss to evenly coat all sides of the chicken. Remove the chicken from the bag, and discard any extra corn starch. Doing a few at a time, dip the chicken pieces in the beaten eggs. Set the pieces aside on a plate until all the pieces have been coated in the egg.

3. Heat a large skillet over medium to medium-high heat. Add the oil then cook the chicken until it is beginning to brown on all sides but has not cooked through. Stir frequently to break the pieces apart.

4. Place the chicken a large baking dish and cover with the sauce. Stir to evenly coat the pieces, then bake in the oven for about 1 hour, stirring every 15 minutes. Serve with steamed or fried rice. Enjoy!

Recipe adapted from Life as a Lofthouse.

Main Course Monday: Egg Noodles with Brussels Sprouts

One vegetable that I am truly fascinated by is Brussels sprouts. Have you ever seen what they look like attached to the stalk? Trust me. Go google Brussels sprouts and click on images. They really are amazing.

I was wanting something green to eat the other night, and since my husband won't really eat peas or beans (sad, I know), and I am a little tired of broccoli, I ended up coming home from the store with a bag of Brussels sprouts. The first time I ever ate these funny little green orbs wasn't until I was in college. They just weren't something we had growing up, not that I would have minded. This pasta dish is what I like to call a "light" pasta, because it's not completely covered in sauce, and because of that, it made a wonderful light lunch.

Egg Noodles with Brussels Sprouts and Pine Nuts
Serves 4

1/2 lb. dried egg noodles
3/4 lb. Brussels sprouts, trimmed
4 oz. white mushrooms
2 tablespoons butter
2 tablespoons olive oil
2 to 3 tablespoons pine nuts
1/4 teaspoon garlic powder
salt and pepper
Parmesan cheese

*Try adding thinly sliced ham or green onions for something a little different.

1. Bring a pot of salted water to a boil. Cook the noodles until al dente, and reserve 1/2 cup of the pasta water.

2. While the noodles are cooking, thinly slice the Brussels sprouts and cut the mushrooms into thin sticks. Set aside.

3. In a large skillet, heat the butter and the olive oil over medium heat until the foam subsides. Add in the pine nuts and cook for 2 to 3 minutes, stirring constantly, until the nuts are toasted and golden. Add the Brussels sprout pieces and the mushrooms. Increase the heat to medium-high. Season with the garlic powder, and plenty of salt and pepper. Cook until the vegetables are tender and browned, about another 4 minutes.

4. When the vegetables are tender, add the noodles to the skillet along with the 1/2 cup of leftover water. Stir to combine. Remove from heat when the water has evaporated. Serve sprinkled with Parmesan cheese. Enjoy!

Recipe adapted from epicurious, originally from Gourmet, 2007 by Maggie Ruggiero

Main Course Monday: Crock Pot Spaghetti Sauce

There is nothing better to soothe your nerves before a big presentation like a calm, elderly gentleman talking about his homemade spaghetti sauce and handing out Werther's coffee caramels. During my last semester of college, we had to give a presentation in front of a board of people about some aspect of student teaching. They recorded it on video, judged you on a very specific rubric, and we had to get a certain score to graduate. Fairly high stress situation.

One of the University supervisors sat at the table behind me, however, and chatted away the whole time before the presentations began. I had never met him before, and I don't think I have seen him since. He was in charge of the other group of students presenting that day, but was completely at ease with talking to whomever was around him. Obviously he was not presenting that day :)

When he began talking about his homemade spaghetti sauce that he makes in a crock pot, it was like a light bulb went off in my head. It was a brilliant idea that I immediately planned to replicate at some point. The perfect time came last week after my parents sent about 30 tomatoes home with me from their garden. This sauce worked great for homemade pizza too.

Crock Pot Spaghetti Sauce
Serves 6 to 8

1/2 to 1 lb. sausage or hamburger
1 medium onion, finely chopped
2 garlic cloves, minced
2 to 3 pounds fresh tomatoes, peeled and chopped
6 oz. tomato paste
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 large bay leaf
salt and pepper, to taste

1. Brown the sausage or the hamburger in a frying pan, then add the to the slow cooker along with the rest of the ingredients except for the corn starch and the water.

2. Cover and cook on high for 6 to 8 hours. You could also cook on low for 10 to 12 hours, or do a combination of the high and low settings. If you can, stir the sauce occasionally.

3. About 30 minutes before eating, mix the corn starch and the water in a small bowl and add it to the sauce. Cook for 25 minutes on high to allow the sauce to thicken.

4. Store in the fridge for up to a week, or in the freezer for several weeks. Enjoy!

Main Course Monday: Magnificent Large Zucchini

A long time ago, a friend's mom asked for a zucchini recipe from me. I was overwhelmed and super excited to give it to her. This was because I don't think anyone had ever asked me for a recipe before in my life. It's not like I created the original recipe, but it was in a cookbook I owned. Plus, she was an adult asking me, a young teenage girl, for the recipe. Shouldn't she have been asking my mother?! I loved cooking and I loved the small collection of cookbooks that I had, and it was really encouraging for her to take notice of my young cooking interests.

Since that time, probably ten years ago, I have wanted to make that same recipe, from a cookbook I have written about before. I have never had the chance until now, mostly because I rarely have access to giant zucchini. I stopped at a favorite fruit and veggie stand the other day and they had a few. It was time.

The recipe calls for a 3 to 4 1/2 pound zucchini, and I ended up not getting one that large because I wasn't sure if just the two of us would ever eat it all! This meal would be great for feeding a group of people. I did have some leftover pasta filling that wouldn't fit in my zucchini boat, but it is good by itself. Maybe I'll end up stuffing some other vegetables with it, like tomatoes or peppers.

At this point in time, I do not have the means or space to grow my own garden, but someday I will. I think my future garden will have zucchini just so I can fill it with pasta.

Magnificent Large Zucchini
Makes 4 to 6 servings

9 oz. small pasta shapes, like shells or elbows
1/2 pound ground hamburger or sausage
3 to 4 1/2 pound large zucchini
1 medium onion, chopped
1 bell pepper, seeded and chopped
2 cloves garlic, crushed
3 tablespoons olive oil
3 to 4 large tomatoes, skinned and chopped*
1/3 cup pine nuts
1 tablespoon fresh chopped basil
1/4 teaspoon ground ginger
salt and pepper, to taste
grated cheese, to serve

*Note: to easily remove the skin from the tomatoes, score the tomatoes on the bottom with a knife, then drop into the boiling pasta water for 20 to 30 seconds. Immediately remove the tomatoes to an ice water bath to stop them from cooking. The skins will easily pull off and then you can chop the tomatoes. 

1. Begin by cooking the pasta in plenty of salted boiling water until it is slightly more than "al dente" and soft. Drain well and set aside. Fry the hamburger or sausage, drain, and set aside.

2. Cut the zucchini length-wise in half. Use a spoon to remove and discard the seeds. Then, using the same spoon or a small melon scoop, remove the flesh from the zucchini and set aside, being careful not to tear through the skin. Coarsely chop the zucchini flesh.

3. Using medium to medium-low heat, gently fry the onion, the bell pepper, and garlic in the olive oil for about 5 minutes, or until the onions are beginning to soften. Add the zucchini flesh, tomatoes, and salt and pepper. Cover and cook for 10 to 12 minutes until all the vegetables are cooked through, stirring occasionally.

4. While the vegetables are cooking, place the zucchini halves in a large baking dish. Season with salt and pepper. Pour a little water around the outside of the zucchini halves and cover the dish with foil. Bake for 15 minutes.   

5. Add the pasta, pine nuts, basil, ground ginger, and the hamburger to the cooked vegetables and stir gently to combine. Remove from heat and set aside until ready to fill the zucchini.

6. Remove the zucchini from the oven and drain the water. Fill the zucchini halves with the pasta mixture and top with shredded cheese. Cover again with foil and return to the oven for 20 to 25 minutes. Serve with more cheese, if desired. Enjoy!

Adapted from Pasta: Irresistible Recipes for Perfect Pasta (2001)

Main Course Monday: Red Enchilada Sauce and Pork Enchiladas

As I have mentioned before, I really do hate when I find something to make for supper, and then discover that I am missing one ingredient. So when I decided to make Pulled Pork Enchiladas one night, I was very bummed when I realized that I did not have any enchilada sauce in my pantry. I had everything else, just not the sauce. Being the resourceful person that I am, I started looking up recipes and was thrilled to find out how easy it is to make this token spicy necessity for enchiladas! This is another one of those things that I can't believe I have waited so long to try.

Since then, I have discovered several people I know that make their own sauce, including recipes with a little bit of cocoa powder! I might have to try that sometime. If you are not going to use the sauce tight away, keep it in the fridge for a week or put it in the freezer.

Red Enchilada Sauce
Makes about 3 to 4 cups

For the enchilada sauce:
2 tablespoons vegetable oil
1 tablespoons flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon onion powder
dash cayenne pepper
2 8-oz. cans tomato sauce
1 1/2 cups chicken broth

1. In a medium sauce pan, heat the oil over medium-high heat. Add the flour and cook for about one minute while stirring with a whisk. Add in the rest of the seasonings and cook for about 30 seconds. 

2. Next, add in the broth and the tomato sauce. Bring the mixture to a boil, reduce the heat and cook for 10 to 15 minutes until the sauce thickens and is smooth. You can use the sauce right away or store it in the fridge or freezer until needed. 

Pork Enchiladas

Here is what I did to make enchiladas. They are so easy to make and you can experiment with all sorts of different fillings. 


To make pulled pork enchiladas:
flour tortillas
diced onion
pulled pork
shredded Mexican cheese
enchilada sauce

1. Saute the diced onions for 5 to 7 minutes or until tender. Fill tortillas with the pulled pork, onion, some shredded cheese, and 1 to 2 tablespoons of the sauce. 

2. Put 1/2 cup of the sauce in the bottom of a baking dish then place the enchiladas on top. Cover the top with the rest of the sauce and more shredded cheese. Cover the pan with foil.

3. Bake at 350° for 20 to 25 minutes, then remove the foil and cook for 5 to 10 more minutes until the cheese on the top is melted and everything is thoroughly heated. Serve with cheese, sour cream, and fresh tomatoes. Enjoy! 

French Onion Soup

It's funny how so many of the foods that I really love to eat also connect with someone else I know. I think that is one thing that I love about food so much. It brings people together in ways that few other things can, and at least in my life, I tend to remember the people along with the food. Strange, perhaps, but I can't help it! For example, carrot cake makes me think of my Grandma Lillian. There happen to be two people that French Onion Soup makes me think of: my dad and his dad, my Grandpa Dale. Both of these guys really like this soup and the times I ate this soup while growing up, I was always with one of them. I wish so badly that I could be at home making this soup for both of them right now and I know they would love it just as much as I would.

I did have the chance to make it for my parents when they visited a few weeks ago. I made soup and sandwiches for lunch, and by the time they left, the pot was scooped completely clean! Which is fine with me, since this soup doesn't seem to reheat as well as most soups. It is best right when after you make it.

French Onion Soup
Makes 4-5 servings

2 tablespoons butter
1 to 2 tablespoons olive oil
1 red onion, thinly sliced
1 yellow onion, thinly sliced
1/2 teaspoon sugar
1 clove garlic, finely chopped
1 can beef consomme
3 to 4 cups beef broth
1/4 teaspoon thyme
1 to 2 bay leaves
Slices French bread
4 to 5 slices good Swiss cheese

1. In a large stock pot, heat the butter and olive oil over medium heat, until the butter is melted and the pan is hot. Add in the sliced onions and toss to completely cover in the oil and butter mixture. Reduce heat to medium-low and put a lid on the pot. Allow the onions to cook, covered, for ten to fifteen minutes. When this time has passed, remove the lid and gently stir the onions. Add the sugar to the onions and continue to cook until the onions are caramelized and golden, about 30 to 40 minutes.

2. When the onions are caramelized, increase the heat to medium and add the garlic. Cook for a few more minutes, then add the can of beef consomme (still condensed) and the beef broth. Next, add the thyme, and the bay leaf. Cook the soup over medium heat for 30 minutes. If the soup begins to boil, turn down the heat a little to maintain a simmer.

3. To serve the soup, there are two things you can do, depending on the dishes you have. If you have soup crocks, then fill them with the soup and top with one or two pieces of French bread, then a slice of swiss cheese. Put the crocks in the oven under the broiler for a few minutes, until the cheese is melted and toasty. Remove from the oven and serve immediately.

If you do not have oven safe bowls, then you can put the slices of bread on a cookie sheet and top the bread with the cheese. Broil in the oven until the cheese is very melted, and then top bowls of the soup with one or two pieces. If you like crispier bread, I would recommend toasting the slices before you top them with cheese. Enjoy!

Pasta with Grape Tomatoes

If you are looking for a light and tasty pasta dish then look no further! This combination is super flavorful and fragrant, and has a little bit of heat, which I absolutely loved. I'm always looking for new and simple pasta recipes, and after buying grape tomatoes on sale this week, I decided to give this recipe a try. It all comes together as fast as you can cook the pasta, so I think it would be a great meal choice after a long day when you might not feel like cooking. We ate it right after I made it, so it was warm, but it was also good cold. We had a few leftovers, and I ended up eating it later without warming it up.

Pasta with Grape Tomatoes

1/4 cup olive oil
1 garlic clove
1/2 pint grape or cherry tomatoes
1/4 teaspoon red pepper flakes
Salt to taste
1/2 pound dried pasta
1/4 teaspoon dried oregano
Parmesan cheese, to serve

1. Bring a large pot of water to a boil and cook the pasta until al dente.
2. Meanwhile, slice the tomatoes in half and set aside. In a large frying pan, heat the olive oil and the garlic over medium heat until the garlic in light brown. Next, add the tomatoes, the red pepper flakes, and the salt. Sauté until the tomatoes are soft, about 5 minutes
3. Drain the pasta and add to the sauté pan with the tomatoes. Add the oregano and toss to completely coat the noodles.
4. Seve with Parmesan cheese sprinkled on top. Enjoy!


Adapted from: The Italian Chef