Me to Bert in the bath last night: Was I being grumpy today or were you being naughty?
Bert (with an air of diplomacy): A bit of both.
Me: I wonder why?
Bert (accusingly): You were being bossy.
Me: That’s my job as your mum.
Bert: [doubtful look]
Me: And you?
Bert (carelessly): I was just doing my own thing.
As part of my ongoing, inadvertant project to pointlessly recreate processed food classics, tonight I accidentally threw together home-made tinned Heinz spaghetti – in a good way. We had ours with meatballs (my intention was to veg-up a tomato sauce for meatballs) and grated parmesan. This makes enough for a big bowl spare in the fridge – as a veg-heavy pizza base topping or to start your own canned spaghetti business.
Or just do your own thing.
Makes absolutely loads
Glug of olive oil
2 sticks celery, finely chopped
1 red pepper, deseeded and roughly chopped
2 cloves of garlic, crushed
A dozen or so fresh cherry tomatoes
1/2 tin sweetcorn
2 tins chopped tomatoes
Pinch of salt
Spahetti, to appetite
Add the olive oil to a saucepan on a medium heat, cook the celery and pepper till softened, add the garlic and cook for a minute, then add the sweetcorn, fresh tomatoes, tinned tomatoes and seasoning. Bring to a simmer.
Put the spaghetti on to cook.
Stir the sauce now and then. When the spaghetti’s almost done, puree the sauce and add a dash of cooking water from the pasta. Drain the spaghetti and stir it into enough sauce to coat it, stowing the rest away for another occasion.