Spaghetti for Popeye

I was reclining in the back seat of a cab in New York City, staring at the small TV screen with the canned content. We weren't taking the nostalgic route that goes by the UN, so rather than look at the architecture, I just let the drone of the message pull me in. The subject was: You can cook meals at home by pulling things out of your fridge, freezer or pantry. It's a journey of discovery.

Um, really? Isn't that how it gets done in much of the country?  

At my house, you open the fridge, see that you have some baby spinach and go from there. Grab some leftover basil leaves, some garlic, a little Parmesan, tomatoes, olive oil, and you're en route to spaghetti sauce. 

Inspired by an early Moosewood Restaurant recipe called "Mondo Bizarro Sauce," I arrived  at this version:

Popeye's Spaghetti Sauce

In a blender, puree the following:

5 cloves garlic
10 leaves fresh basil or 2 Tablespoons dried basil
2 cups tomato puree
1/2 pound fresh baby spinach, stems removed
1/2 cup fresh parsley, stems removed
1/3 cup olive oil
3/4 cup fresh grated Parmesan or Romano
1/2 can tomato paste
salt and pepper to taste

After mixture has been blended, heat gently, then toss with hot pasta.

The green color from the spinach and red from the tomatoes make a muddy color for the sauce, but when you're hungry and in no mood for mincing around, this sauce goes together quicker than a cab ride from the UN to the Waldorf.