The little ones and I took a "market madness" tour yesterday and we went to the northern part of the island to Nago and to a farmers market, where the produce was not surprisingly smaller in size and packaged amounts but far cheaper and of far better quality than what is carried in the commissary on base here (most of what is carried there gets shipped in from the states so the selection can be poor at the best of times). But with Japanese supermarkets being even pricier than our own, I usually shop on base, unless that is I happen to stumble onto a corner produce stand. While at the market I went a little crazy with the fresh tomatoes, all the fresh ones at our store are just sad looking, so we've been eating a lot of canned tomatoes. I was in tomato heaven (if there is such a thing). And that inspired tonight's supper!
This is a twist on the "funky spaghetti" from Oprah (that one young British chef was on one day). It looked easy enough, and tasty, I just couldn't be bothered to write down his version (or look it up). I call mine call it Dirty Spaghetti.
Slice/chop 1lb kielbasa sausage
chop 1 med onion
add these to a pan on med height (try not to forget to stir them occasionally)
rough chop and slightly smooch 7-8 ping-pong ball sized orange colored tomatoes (I'm sure these have a name, I just don't know what it is) and 3 normal sized red tomatoes
a soda can sized bunch of fresh mushrooms (we used the tall skinny kind with the tiny tops, again I have no clue what they're called, use what ever mushrooms you can find/you like) add the tomatoes and mushrooms to the pan when the onions and sausage are browned
a package of basil cut into bits (think confetti) add the basil to the pan when the heat has been turned off.
salt and pepper to taste, and add a dash of garlic powder (because regardless of what DH says food is yummier with garlic in and this is the easiest way to sneak it in).
The juice from the tomatoes gets together with the fat from the sausage and makes it's own kind of sauce-ish thing. It didn't even need cheese, and that's saying something coming from me. It came together faster than the water could boil and the pasta could cook, and after a busy day of plant buying and grocery (just the staples, milk, juice, eggs, WIC things) it didn't take too much energy or time.
Sadly there is no picture, cause it was kinda pretty all glossy with in it's own juices and orange and red tomato bits with basil confetti.
toss this with angel hair pasta