Last week I made some spicy tomato sauce to serve with bucatini. We had some left over sauce so I decided to go the pasta route again on Wednesday. Since there was not enough sauce left for another dinner I added an additional 14 ounce can of petite diced tomatoes and some fresh oregano from the garden. The complexity of the sauce changed from spicy to tart. It was almost like I had created a whole new dinner! I used Carba-nada fettucine which comes in convenient sized strands and cooks quickly. A glug of good olive oil finished my dish.