Fusili al Caprese

This quick pasta recipe has a chunky sauce made by crushing the tomatoes in the pan.

To feed one person:

Ingredients:
1 cup fusilli
2/3 cup chopped yellow onions
1 cup plum tomatoes quartered
1 clove garlic minced
3tbsp olive oil
dried (or fresh) basil
1/3 cup vegetable stock
salt
pepper


Directions:

1. cook pasta and set aside
2. heat pan
3. add olive oil
4. add garlic to pan and saute for 2 min or until fragrant
5. add tomatoes, salt, pepper, and basil to taste
6. crush tomatoes with spoon, add stock and cook for about 4 minutes
7. serve sauce over pasta
8. eat

Potato and Spinach Curry

Ingredients:
2 (14.5-oz) cans diced tomatoes
2 tbsp vegetable oil
2 onions medium size
1 inch piece fresh ginger
1 garlic clove chopped
2 tbsp ground coriander
4 potatoes
2 cups vegetable stock
1tbsp red thai curry paste
8 oz spinach leaves
salt

Directions:

1. cut onions into thick wedges
2. chop ginger
3. chop garlic clove
4. heat vegetable oil in large wok
5. add onions, garlic, and ginger
6. cook 2-3 minutes
7. chop potatoes into chunks
8. add potatoes and coriander to wok
9. stir-fry for 2-3 minutes
10. add stock and curry paste
11. simmer gently 10-15 minutes until potatoes are soft
12. add spinach leaves and stir for one minute
13. SERVE IMMEDIATELY!