carbonel

Thanks, this was very helpful. (Also to jenett and bibliophile.)

Because the noodles suck up water, even in the refrigerator, I had to add almost two cups of water to get it saucy again. I did add a couple of tablespoons of olive oil in, two -- and some chopped-up matchstick carrots that were almost past their date but still usable. And some salt, for good measure.

In the end, it was...better, but still missing something. And I think the something was tomatoes. I think there was so much stuff that it overwhelmed the box of crushed tomatoes that came in the bag.

I still have almost a quart of leftovers, though a lot of that is swollen spaghetti and extra water. I think I'm going to pick up a can (or two, so I'll have it next time) of tomato puree, and add a bunch of that to the leftover spaghetti.

(I am inexorably reminded of the chapter of The Peterkin Papers where the family accidentally put salt in their morning coffee instead of sugar, and put all sorts of things in it to try to fix it, until the lady from Philadelphia suggests that they just make a new batch of coffee, which had never occurred to them. But my spaghetti wasn't ruined, just missing something.)