Earlier today while sharing mediocre coffee and extraordinary conversation with my best friend of 15 years, I casually mentioned how the colder months are almost cruel for us single people.
As an attached woman of two years, she just nodded and reassured me that a nice, warm man was definitely, absolutely! waiting in the wings for me. I laughed and agreed, but when we parted ways she, to her boyfriend’s company’s Holiday party; I, to a quiet home), our conversation was still on my mind.
It’s true that if you are single from Thanksgiving until at LEAST Valentine’s Day, people know it. Your family bombards you with questions about your phantom significant other. You show up to fabulous Holiday parties sans a date, or if you do come with someone, it’s about as platonic as a gay man at a little girl’s birthday party. Being single at the end of the year can be as chilly as the December air…
Naturally, I went to my stove for comfort. Cooking for myself is one of the easiest, quickest and BEST ways I can love myself. And hello, the most delicious. Since that nice, warm man isn’t calling, a good, home-cooked meal is the next best thing. (And secretly I prefer it. Does YOUR stove get jealous when you befriend other stoves? Exactly.)
When I really want comfort food, I cook Italian. Pasta specifically. I hadn’t been grocery shopping in a while, so I rummaged through the cupboards and fridge until I came up with this recipe.
The end result was definitely romantic even if I was the only one appreciating it. The combination of a gray, rainy night, soft jazz humming in the background, this dish and my Great Uncle’s HOMEMADE red wine.
Not so surprisingly, I didn’t feel lonesome for very long. With a belly full of pasta, ears full of Chet Baker and a heart that was just plain full, lonesome wasn’t anywhere on this menu.
Whatever Ya Got Spaghetti (I call this “whatever ya got” because literally, you could add whatever veggies you have on hand into this dish. Anything will work.) Serves 1
-1 small onion
-2 carrots, unpeeled
-2 cloves of garlic
-butter
-olive oil
-1/2 pound of pasta
-1 16 oz can tomato sauce
-2 heaping tablespoons of sun-dried tomato pesto
Saute veggies with a little butter and olive oil over medium heat until transparent and soft. Add tomato sauce and pesto to veggies. Cook pasta and when al dente, add to saute pan. I really feel like spaghetti tastes better when it is tossed in the same pan as the spaghetti sauce. Just do it! Trust me 
Impatient Girl’s Garlic Toast (when you don’t feel like turning on your oven)
-1 slice of your favorite bread. I used sourdough cause it’s what I had on hand.
-1 clove of garlic, crushed
-butter
-fresh oregano
Toast bread until golden brown. While still hot, rub crushed garlic over bread to infuse it. Spread butter and sprinkle oregano on top. Get it while it’s hot!
Red wine really works best with this, but use whatever you have or whatever you like. Bon appetit!
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