Paper Bag Princess Spaghetti

If you're on a #paperbagprincess budget, PBP Spaghetti will last you for at least four or five meals and will only set you back a mere $8. The touch of luxury here is in the chives, so I highly recommend that you splurge on them (I believe they are usually less than $2 for one bunch). You can add them to anything for extra flair. Surprisingly, the more barebones you keep it, the better it tastes. I brought some for lunch and one of my coworkers raved about it!


1 can of Hunt's Tomato Sauce

1 pound or so of ground beef or turkey

1 box of dried spaghetti

Garlic powder

Olive oil

Sea salt

Black pepper

Fresh chives

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1. In a pan, brown the ground beef or turkey in olive oil and season with sea salt, black pepper, and garlic powder. Drain if necessary.

2. Open the can of tomato sauce and pour over the browned meat. Stir around with a wooden spoon. Season to taste and let it simmer. Feel free to add whatever other seasonings you have on-hand. Dried red pepper flakes add a kick.

3. Boil a pot of salted water and add a glug of olive oil so that the pasta doesn't stick. Add the dried spaghetti and cook according to suggested time on the box. Drain.

4. Plate the spaghetti and ladle the sauce over it. Snip lots of chives on top. If you have grated parmesan, go to town.

Blistered Cherry Tomatoes with Garlic & Thyme

After washing and drying the cherry tomatoes, toss them with extra virgin olive oil, a chopped garlic clove, dried red chili flakes, a tiny bit of salt and black pepper, and a sprig of thyme. Spread them out on a foil-lined baking tray and stick it under the broiler for a few minutes or until they blister and ever-so-slightly char. Discard the thyme and fold the blistered cherry tomatoes into a pile of al dente pasta. Add a good sprinkling of Parmesan cheese and season with salt and pepper to taste. Blistered cherry tomatoes have the power to gussy up a plain pile of spaghettini and make it look like it's worth $25.
 

Spaghetti with Fried Egg

I first saw spaghetti with fried eggs in Amanda Hesser's book Cooking for Mr. Latte and it's been in my repertoire since. My kitchen may be bare at times, but I'll usually have a box of pasta and a few eggs on-hand.


Dried pasta (I used angel hair pasta here because that's all I had!)
1 organic egg
3 cloves of garlic
Butter
Sea salt
Black pepper
Extra virgin olive oil
Aromat Seasoning (optional)

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1. Smash the garlic cloves, discard the peels, and roughly chop. Set aside.

2. Cook pasta according to directions in salted water with a drizzle of olive oil, so that the pasta is nicely flavored and doesn't stick.

3. Right after you drain the pasta, return it back to the pot and add a tablespoon of butter and a splash of olive oil. Toss the hot pasta with the chopped garlic so that the flavors infuse. 

4. Dress the pasta with sea salt and black pepper--feel free to add whatever seasonings you like. I happen to like Aromat, the Swiss seasoning salt. Taste and adjust the seasonings.

5. Heat a small frying pan over medium-high heat with a slick of olive oil. Crack the egg into the pan and cook it sunny-side up. Make sure the whites are set. You can put a lid over it for a little bit until they do, but make sure not to overcook it because you want the yolk to still be runny.

6. Meanwhile, make the pasta into a nest on your plate. When the egg is done, place it on top. Add a pinch of salt and pepper, and cut into the yolk. Mix it all up and enjoy.