Oct 11, 2011

Spaghetti alla tincan

Dinner tonight was very last minute. No photos and barely a recipe.


  • big pot
  • high-sided skillet
  • knife 
  • cutting board
  • colander
  • can opener


  • 2 leeks (Thank goodness that's the end of them for a while)
  • 4 cloves garlic
  • 1/2 cup bulghur
  • 1 large can pear tomatoes crushed or whole 
  • 1 portion dried whole wheat spaghetti


  1. Fill the big pot with water.
  2. Put it on big burner on high.
  3. Add a pinch of salt
  4. Wash leeks well.
  5. Slice leeks into 1/2 inch slices.
  6. Crush and mince garlic.
  7. Open can of tomatoes (If the tomatoes are whole, put the in a bowl and crush them betwen your fingers. You might as well get some fun out of this. If you're doing this in front of company, it is always a good idea to ostentatiously wash your hands first.)
  8. Put skillet on medium high.
  9. Add a couple of glugs of olive oil to the skillet.
  10. Add the garlic to the oil, followed by the leeks, and then the bulghur.
  11. Stir until ingredients are well-coated.
  12. Add the tomatoes.
  13. Stir until it bubbles nicely.
  14. Turn the heat down to medium.
  15. The water for the spaghetti should be boiling. Add the spaghetti to it.
  16. When the spaghetti is done, the sauce should be ready. (If it's not as thick as you like, add some breadcrumbs.
I like adding some chilis with the garlic to make it more like an "arrabbiata".

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