Well I am finally back. Its been a while since I last made a blog post, but trust me it will be worth it. I have been incredibly busy the last month with classes, month-end at work, and then working out. I can barely handle my responsibilities, and then I think about parents that are doing what I do plus managing their kids; I think I would go crazy. So what else have I been up to since September? I have attended a few of my friends birthdays, I won a chili cooking contest at work, I completed two classes with 2 A’s, and lastly I finally threw away all the tree limbs that my friend and I cut down a year ago when my tree split in half. Things at home have also been great. My fiancee and I also selected a location for our wedding (which will be in May 2021). Our dogs continue to be living their best lives and still getting into trouble.
So before we get into the actual cooking and recipe for this blog post, let’s talk about what rustic means. A lot of people usually think that rustic only refers to decor or architecture, but it can apply to many things. In this case it’s food. All it means is that the food is simple, undressed, and familiar. For my dish I called it rustic because it’s a very simple tomato sauce that can be added to any type of pasta wether it’s spaghetti, tortellini, or ravioli. I came up with this recipe after making so many different sauces over time. After a while, you’ll notice it gets easier to mix and match ingredients to make a new sauce or dish. I wanted to keep it simple so I just made it with shiitake mushrooms, sun-dried tomatoes, stewed tomatoes, salt, pepper, basil, and garlic. For the ravioli I just went to my nearest Trader Joes and bought ready stuffed ravioli. However, I’m sure you could get them anywhere.
When I first tasted the sauce I thought it was delicious. It’s a little chunky because of the mushrooms in the sauce, but it was the perfect combination. In addition since I usually just boil my stuffed pasta in salt, the sauce adds a lot of flavor and complexity to the dish without over powering the ravioli. Also on the side I made an arugula caesar salad which gave us a really fresh and crisp addition to the dish. After making this recipe, it will definitely be on the biweekly menu at our household.
Eating this dish just reminds me of all the amazing Italian food I have had from New York and Chicago and the wonderful experiences I have had. Sometimes its nice to just sit back at home, enjoy a home made dish, and remember some of your wonderful memories. Days, months, and years feel like they go by so quick now, that sometimes you have to take a step back and enjoy the present moment. At that time get yourself these ingredients and whip yourself up a great little rustic tomato sauce and enjoy this great dish with your loved ones at home. I truly hope you enjoy this recipe as much as I did.
- 2 16 oz cans of stewed tomatoes
- 2 table spoons of chopped sun dried tomatoes
- 1 container of TJ’s stuffed ravioli
- 1/4 lb of shiitake mushrooms
- 2 table spoons of chopped garlic
- 1 tablespoon of olive oil
- 1/2 tablespoon of salt
- 1 teaspoon of pepper
- 1 small bunch of basil
- 1 bag of arugula
- 1 half cup of preferred dressing
- 1 small container of parmesan regiano cheese
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PS Directions to cooking this dish coming soon 11/10