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I have been cooking for over 40 years, so a lot of things I do automatically, and without precise measurements.
The basic concept is to dice a medium onion and chop about 6 big cloves of garlic and to sautee them over medium heat, until the onions are clear. Don't chop the garlic too tiny, as it may burn a bit if you do.
Add a can of chicken broth, or make your own with bullion. You want about two cups of broth.
Add some crushed red pepper--David likes it spicy, so use about 1/4 tsp or a little more--and some basil. If you are using leaves, put in two, if you are using the ground up spice in a jar, 1/4 -1/2 tsp is fine.
Add some pasta that you have cooked on the side to the sauce and cook a few more minutes until everything is coated and the sauce has thickened a bit. Elbow macaroni or tiny shells work just as well as long spaghetti. Just choose what you like.
The pasta provides carbs and energy, basil cleans the blood, red pepper opens the sinuses, onions open the lungs and the garlic kills all kinds of germs. chicken broth has antibiotic properties.
Hope you don't have to use it too often!
Irene Helen Zundel is a freelance writer, educator and mother, and an expert in child development, home schooling and creative parenting and home making. Visit her online at http://www.irenehelenzundel.com
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