A busy week called for an easy menu this week and there’s not much easier in my book than pasta and salad.
Ziti with tomato sauce
Salad greens with Quick Pickled Shallots, thinly sliced fennel and lemon vinaigrette.
Ted’s Saffron Herb bread
Gingerbread for dessert
There were 7 for dinner this week (a child-free week).
The tomato sauce was made from food processed onion, carrots and celery, tomato paste, a bit of white white, canned tomato sauce (not pasta sauce), canned diced tomatoes, Penzey’s Italian herb blend and a bit of sugar. I cooked it for about 2 hours on low to get rid of some of the liquid.