Every time pasta’s in the picture, I’m asking my noodles to move over and make a little more room for the tomatoes in the bowl. I like to keep things saucy, and my linguine on its toes.
That being said, there’s rarely a ton of marinara leftover. However, when summer comes, I make my own, and I make sure that there’s plenty to spare. I chop all the tomatoes I have, onions, garlic, and sometimes a few other veggies, like eggplant, peppers, zucchini and summer squash. Then I add basil, thyme, oregano, extra virgin olive oil, salt and pepper. It all gets paired with a slow simmer that yields a sauce that could easily be eaten by the spoon.
The result is also often a gallon full of red in and out of the pot on my stove. There will most definitely be room for leftovers, and recipes like this too.
When you’ve got leftover sauce and no noodles to claim it, cracking a few eggs in it is a great way to go. It creates a light meal that goes perfectly with a side of crusty toast. I recommend going with a chunky sauce, one that almost errs more on the side of ratatouille than marinara. The extra veggies will add a nice platform for the eggs. If you’ve got a hot pepper, throw it in too. A spicy sauce with Parmesan topped eggs may have you saying goodbye to pasta all together.