My Nana's Spaghetti

If any of my family members are looking at that bowl of pasta, they’re surely scratching their heads right now and wondering how on this earth I could possibly be calling that Nana’s Spaghetti.  And if my Nana were still alive, she’d certainly take umbrage with my interpretation.  However, I also know she’d eat it and love every bite.

Nana’s Spaghetti has been a comfort food and Sunday night tradition in our family since, well, since I was old enough to actually eat pasta and probably long before that.  Her original recipe involved taking cooked spaghetti noodles, a stick of margerine (yes MARGERINE!) and a can of tomatoes (not sauce, tomatoes) and mixing it all together.  Add some salt.  Dinner is served.

We ate this often in our family, especially on Sunday nights.  In fact, long after the Naked Sisters had grown up and left home, my sister HalfNakedRobin and I used to get together on Sunday evenings and have Nana’s Spaghetti for dinner while watching the television show, Life Goes On.  It was our Sunday ritual when we both happened to find ourselves actually living in the same town.

I couldn’t really abide by the use of margerine, though.  Nor could my adult taste buds really enjoy just noodles and canned tomatoes.  So, over the years, left to my own devices, Nana’s Spaghetti has taken on some new ingredients…some flair! 

I still am quite religious about calling it Nana’s Spaghetti, though.  That part I will not give up.  Ever.

Nana’s Spaghetti

16 oz. cooked pasta of your choice.  Penne noodles work well.
1 8 oz. can organic tomatoes
2 – 3 cloves garlic finely chopped
2 -3 tablespoons fresh basil or tarragon or both
1/2 small red or yellow onion finely chopped
1 cup chopped mushrooms (I like using shitake)
some fresh spinach (i just throw it in, don’t ask me how much!)
2 – 3 tablespoons capers
butter and olive oil

After you’ve cooked the pasta, set it aside.  Melt the butter (3 tablespoons ??? and an equal amount of olive oil) in the pot you’ve just cooked the noodles in.  Saute 1/2 the garlic.  Add in the onions and saute until translucent.  Throw in the mushrooms.  Saute until cooked and add the basil and tarragon, too.  Add in the spinach.  Cook until it is just wilted.  Now, add in the tomatoes.  The rest of the garlic.  The capers.  Cook over medium heat until it just starts to bubble.  Add the pasta back in.  Throw in some salt and pepper (to taste).  Serve. 

This serves about 4.  I think.  I don’t know.  I just make it.  And eat.  And then have left overs for lunch.