Ziggy by Tom Wilson & Tom II


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  1. Clark  Kent

    Clark Kent said, over 1 year ago

    Uncle Bills famous (infamous?) pasta sauce:

    2 med/lg tomatoes
    1 med/lg red onion
    1 sweet red bell pepper
    1 oz apple cider vinegar
    some no-salt Italian seasoning and some ground pepper
    (optional) mushrooms, garlic
    (optional) 4 or 5 oz Asiago cheese (no other cheese will do)

    Start water boiling for pasta but dont add salt. Add pasta when boiling. Meanwhile, slice the onion in half at its “equator” and slice off the ends, slice the pepper in half from “pole to pole” after removing stem and seedy core. Place them on a plate and cook in microwave oven for 10 to 11 min (longer if you have an older weaker mw oven). Dice the tomatoes and place in blender with the cooked onion and pepper, asiago cheese (and optional mushrooms and/or garlic if you want). Add 1 oz apple cider vinegar and Italian seasoning. Blend to desired consistency. You may have to add liquid or water depending on your blender and/or the tomatoes used. If you use canned mushrooms you can use the liquid from that too. Makes enough sauce for 16 oz (dry uncooked weight) of pasta. I recommend pasta that can be eaten with a table spoon such as fiore, mini farfalle, radiatore, rotini, small or med shells or elbow macaroni. Enjoy.

    You may want to cook the onion and pepper differently than in the microwave oven. That’s up to you but they must be cooked. Same with the mushrooms and garlic.

  2. dukedoug

    dukedoug said, over 1 year ago

    Well, the spaghetti is often hollow …

  3. YokohamaMama

    YokohamaMama said, over 1 year ago

    I add a bay leaf or two to pasta when I boil it. Adds a nice flavour without salt.

  4. Richard Roush

    Richard Roush GoComics PRO Member said, over 1 year ago

    One of the major pasta brands once tried to market diet spaghetti. It was the regular stuff with a smaller quantity in the package with instructions to cook it longer to make it absorb more water and swell up larger.

  5. kaste28

    kaste28 said, over 1 year ago

    @Clark Kent

    Thanks! I’m going to give it a try.

  6. kaste28

    kaste28 said, over 1 year ago

    Some people say it’s to add flavor, some say it’s to affect the boiling. Personally, I think it’s just an old habit that people refuse to break.

  7. Poollady

    Poollady GoComics PRO Member said, over 1 year ago

    If I break the spaghetti in half, will I only have 1/2 the calories?

  8. Nun'Ya Bidness

    Nun'Ya Bidness said, over 1 year ago


    It’s to help keep the spaghetti from sticking together, or is that a little dollop of oil that does that?
    I do know that putting a wooden spoon or wooden fork, some wooden utensil, across the pan will keep the water from boiling over.
    a bay leaf in the water sounds like a good idea.
    Hollow meatballs, hm how would you do that, I wonder?


    RUBBER DUCKY GoComics PRO Member said, over 1 year ago

    thank you…Food Network Channel kitchen cooks…….meanwhile, back at Ziggy….How do you make a hollow meatball??

  10. boldyuma

    boldyuma said, over 1 year ago

    Don’t laugh..Hershey’s is making a chocolate bar now that has air injected into it..I don’t believe it has any less calories but they can charge you more for getting less..

  11. DrMoses

    DrMoses GoComics PRO Member said, over 1 year ago

    Does it come with sauce? I always add 3 fresh bay leafs in my sauce and fresh basil. You don’t even need meat balls or spaghetti. Crusty french bread will do!!

  12. dukedoug

    dukedoug said, over 1 year ago

    @Nun'Ya Bidness

    Oil … not salt. Experienced chefs do not recommend adding oil because it reduces how much sauce (aka. gravy – ref. “Heart”) sticks to the pasta … which is the effect you are trying to create.

  13. dukedoug

    dukedoug said, over 1 year ago


    Only if you eat half the spaghetti.

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