Bootleg Chunky “Spaghetti” with Ramen

Sometime last week I was really craving some spaghetti… kind of weird since I don’t particularly like noodles or pasta, haha, but the craving was strong.  All I had available was a bag of ramen, which actually served its purpose quite well.  Since tomato sauce is pretty difficult to find in Guangzhou (I mean the ones that aren’t filled with sacks of sugar), I made the chunky tomato “sauce” from some tomatoes, onions, garlic and cheese.  I threw in some blanched broccoli tossed with sautéed garlic for some green.  Altogether, a delicious bootleg meal and a much healthier way to eat ramen.

More after the jump…


  • one package of ramen (use the noodles only)
  • a cup of tomatoes
  • a quarter of an onion
  • chopped parsley
  • garlic
  • grated cheese (I suggest parmesan)
  • olive oil
  • salt
  • pepper
  • broccoli

The Noodles

Drop the dried ramen in a pot of boiling water and let it cook until the noodles just start to loosen.  Strain the noodles and toss with a pinch of salt and olive oil so the noodles don’t stick. Done.

The Sauce

In a food processor, combine the tomatoes, onion, parsley, garlic, some olive oil and salt.  Transfer the ingredients with four tablespoons of water into a saucepan and let it simmer, stirring occasionally.  You’ll want to add a little less than a quarter cup of grated cheese and pepper at this point. When the mixture takes on a thicker sauce-like consistency and the aromas are strong, remove the pot from the stove and pour the chunky sauce over the noodles.

The Broccoli

Er…blanch the broccoli (bring water to a boil, drop in the broccoli florets for maybe a couple of minutes, or just until they turn a bright, vibrant green before straining).  Heat a small amount of olive oil and salt in a pan and drop in some finely chopped garlic.  Cook until the garlic is gold brown and toss in the broccoli.  Serve over the bootleg spaghetti.

Probably the most bootleg “pasta” out there…but oh-so-easy and tasty.




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