As I approach old age (Oh, who am I kidding! The United Nations, for example, considers old age to be 60 years or older.), I am finding recipes for quick and easy dishes the answer to my rapidly diminishing “energizer bunny” capabilities. I find myself now firmly relegated to the “slow and steady wins the race” category. And frankly, that’s just fine with me. Slowing down is normal as one gets older. And must be accepted with dignity and the awareness that it happens to everyone. (And again, who am I kidding? I’m proceeding further into old age kicking and screaming all the way!) But, regardless of how my mind and my body are at odds, I keep going. My mind says, Patti, you can do anything you want. While my body responds with, I beg your pardon! And as you may assume correctly, my body is winning this formidable inconsistency between what my mind thinks, and my body feels.

So, as you too may have the battle of the ages going on in your body, you might appreciate this simple pasta sauce recipe. And speaking of which, this meat free pasta sauce is just delicious. In fact, Mr. C. commented that I can make this for dinner any old time I want. And if you are an anchovy lover, you might also want to try my recipe entitled Spaghetti Arrabbiata with Anchovies.

Well, now that I have bored you with the story of my life, I will leave you to your own devices. Mr. C. has a gig this evening with Joan, one of our favorite singers, at the Rockfish Grill in Anacortes, and I plan to have a martini as I enjoy the music.

May you too have music in your life. It’s been said that music offers numerous benefits for physical and mental well-being, including stress reduction, mood enhancement, pain management, and improved cognitive function. Music can’t make you young again, but who in their right mind wants to be young again anyway? Especially during these tumultuous times. Frankly I’m glad I’m old! (Even if I am slowing down.)

And as far as the martini goes, well, as my good friend and fellow martini lover Verna-May Hurlbutt would say, “a good martini simply smooths out the road”. Cheers everyone.

And with all my heart I wish peace and love to all.               

2 T. extra virgin olive oil

¼ tsp. crushed red pepper flakes, or more to taste

½ c. finely diced onion

3 lg. cloves garlic, finely minced

1 (28-oz.) can whole or diced tomatoes, preferably Italian tomatoes

¼ tsp. granulated sugar

½ tsp. dried basil

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 T. unsalted butter

4-6 oz. pasta of choice, cooked al dente  

Parmigiano Reggiano, grated, opt.

Heat the olive oil in a large saucepan over medium heat. Add the crushed red pepper flakes and onion and sauté for 5 minutes or until the onion is softened, stirring occasionally. Add the garlic and sauté for 2 more minutes stirring occasionally. Add the tomatoes, sugar, basil, salt, and black pepper and stir to combine.

Cook the sauce uncovered at a low simmer, breaking up the tomatoes, for about 25-30 minutes, stirring occasionally, until the sauce has thickened and reached your desired consistency.

Add the butter and al dente pasta. If the sauce is too thick, stir in a bit of pasta water.

Taste and adjust seasoning.

Serve immediately. Pass grated Parmigiano-Reggiano.