Let’s talk a little bit about simplicity, shall we?
So we’re already getting along into January and I’m guessing those New Year’s resolutions are starting to get real, am I right? This year I did myself a favor and didn’t set any fixed “resolutions” but rather self-intentions that were not written or mentioned to anyone else.
I don’t know, I just felt like this was a year to leave my options open and focus on letting my priorities settle themselves as they should. If that sounds like a bit of a Jack Sparrow way of doing things, it’s because it is. But you know what? I’m learning that life is a whole lot more fun and rewarding if you remember not to take things too seriously and just live.
Does that mean I have no goals or plans? Of course not, but trying to control things too much and setting unreachable goals is just a recipe for failure and disappointment in my book. Speaking of recipes, it’s been too long since the last pasta recipe I shared.
Haha, I keep wanting to call this spaghetti even though there is no actual spaghetti shaped pasta involved. But really, isn’t it a bit confusing how classic pasta sauce recipes seem to have a matched shape of pasta and they just go together. I mean, aren’t pastas basically the same exact thing in different shapes? So what’s the deal because, I mean, you’d never be like “I’m going to make some macaroni alfredo” or “fettuccine and meatballs”!
I’ll be completely straight with you guys here, I mix and match pastas shapes with my sauces and show very little regard to what everyone else does, but I do still find it hard not to call this. I think that just reinforces my point about confusion though.
Anyway, this pasta is nothing too fancy or complicated, and as I said, I’m finding it difficult not to call it spaghetti when it’s actually a red sauce with meatballs and spiral pasta. I’m not even completely sure the name of this exact shape because it’s not fusilli, but any shape will do.
I love it because it’s a comfort food style dinner that comes together quickly and these meatballs are a major winner. The secret to making them tender is using crumbled bread, not dry breadcrumbs but actual bread (bread heels work perfectly!). It makes all the difference. Using fresh basil is another game-changer so definitely try to use that rather than dried.
I hope you enjoy this one!
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent.
Also, a huge shoutout to @rigaronib for designing my logo!
For more great food ideas, please do not forget to look at my other recent food posts
- Tuesday Toast - Classic Breakfast
- Coconut Very Berry Smoothie Bowls
- Toasted Coconut Caramel Girl Scout Cookie Ice Cream
- Philly Cheesesteak Sandwiches
- Triple Citrus Jelly Filled Poppyseed Muffins
- Chocolate + Fruity Marshmallow Cookie Pizza (aka PIZOOKIE)
- Crunchy Twisted Pretzel Sticks & Honey Mustard Dip
- Tuxedo Cheesecake Bars
- Rosewater Cream Pistachio Crepe Cake
- Raspberry Lemon Cream Shortbread Cookie Trifles
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