I have yet to find a jar of spaghetti sauce that I didn’t have to dress up. I wasn’t raised on spaghetti or pasta. The starch of the Caribbean are mostly comprised of ground provisions or rice. When I was introduced to spaghetti or any kind of pasta, it was heavily doused in sauce. Back then I thought it was exciting. It was new and different and I thought it tasted great. Looking back and reflecting on my life; I can’t believe I actually fed my precious children those  awful cans of spaghetti preservative ladened junk. (sigh).  Now that I’m a food enthusiast and my taste buds are fully matured, I KNOW the difference.

My love for food led to me explore all different cuisines and avenues. For a sweet little island girl, I cook great Italian cuisine. My flavors are on point.  The name Angeline was the only Italian claim that I possessed, but not anymore. I enjoy using fresh food and simple ingredients. I’ve learned that roasting my food, concentrates the flavors, which is how I prepared this spectacular spaghetti and roasted tomato with mushrooms. It’s completely meat-less and my children were asking for seconds. D’Angelo said, “mom this taste like pizza sauce.” D’Angelo claims he doesn’t like mushrooms but the boy keeps eating it each and every time I prepare this.

In order for you to achieve these bold flavors that I rant and rave about, I suggest that you roast your vegetables. Once you are able to savor the flavors, I guarantee you too will have a new appreciation and may never steam them again.