Tuesday, December 14, 2010

Red Spaghetti

Photo by Rachel Dedrickson

Red spaghetti isn't a traditional Jewish dish, it's just a comfort food I associate with home. Mom used to make it as a side dish to accompany our main meals.

I didn't have the most fabulous day today, so I came home to make London broil, a traditional wedge salad (more on this later), and red spaghetti. Forget the London broil and wedge salad; red spaghetti made everything better. It reminds me of sitting at the table with Mom, Dad, and my little brother David on a rainy evening while discussing and rehashing the school day.

I didn't get to sit down with my favorite people tonight, but red spaghetti reminded me of them for sure.

I'm not really clear on where the idea of red spaghetti came from, but it is a meal I've grown up with and I hope it finds a special place in your home - good and bad days alike.

Note that I've put this recipe together from the top of my head - it's what I did for tonight in particular. As Mom usually points out, "you just kind of throw it together". I think she uses butter in place of olive oil and American cheese in place of cheddar. She also adds in a little bit of black pepper.

This dish is whatever you want it to be. The key is the Campbell's tomato soup!

Red Spaghetti

8 oz. whole wheat spaghetti
1/2 an onion, chopped
1 tsp olive oil
1 can Campbell's Tomato Soup


1. Bring a large pot of water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, saute onion in olive oil until tender.

2. Return pasta to pot and mix in sautéed onions.

3. Add can of Campbell's tomato soup and shredded cheddar cheese and mix well.

Serve and enjoy a cozy meal!

Photo by Rachel Dedrickson
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