This is for Tim, who makes a special point of letting me know that he appreciates photos of our meals.

This is one of the quick and easy meals that I fall back on when we get home in the late afternoon after being in town all day, feed the cats, give the insulin shots to Duke and Silverman, relax for a few minutes on the deck with a glass of wine as we watch the color of the sun fade from the clouds, and then trade ideas for an easy meal.

I started with a can of low salt diced tomatoes. They went into one of my favorite cast iron pans along with some garlic, Penzey’s italian herb mix, several anchovies, and two hot peppers. Then I covered and let that simmer until thick and yummy.

Once the sauce was looking good, aided by a splash of red wine to help its color, I put a pot of water on to boil.

While the water was heating, I sliced half a zucchini, and several mushrooms.

Just as the water boiled, I added the zucchini and mushrooms to the tomato sauce. Then I dropped several handfuls of Costco’s spinach and cheese ravioli into the boiling water.

About nine minutes later, I drained the ravioli and dropped them into the tomato sauce, then served with Meda’s avocado and anchovy salad, and a bottle of Italian red wine.

The cats invited themselves.

Click either photo for a better view.