Tonight on Wok with Tan, who ever said pasta sauce had to be eaten with pasta? Not this guy!
Lately, I’ve been making pasta with tomato pasta sauce, meat, and white mushrooms and baby spinach put in the boiling pot just before I turn it off to soften the two a bit, with more meat and other veggies than I need with my pasta dish. I then the save the extra to eat the night after with steamed white rice, in a new batch of pasta sauce that I heat up together with the cold extras from the fridge, rather than doing it with a microwave.
I then add a fresh batch of green onions and cilantro to give it a touch of zing and aroma, and voilà!
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