You’re going without makeup, walking around barefoot and even actually reading hardcover books. Midsummer is here. That means life is easy, and you’re enjoying the simple things. I hope that extends to your meal planning.
Here’s where a good pasta recipe comes in. And those tomatoes that are really starting to ripen up? Make them the star of the dish. Roast or sauté 3 -4 of them along with some garlic and pour over thin spaghetti cooked al dente.. Then, before serving, top with chopped fresh basil and grate some cheese on top. Oh my! All that goodness in one place—-I think I might swoon!
Spaghetti with Fresh Tomato Sauce
The kind of tomatoes you use for this dish can be any kind you have available. I’m partial to roma/plum tomatoes because they are so meaty without a ton of seeds, Sometimes I mix different kinds for some variation. In the version I made here, I added some small meatballs to the sauce and let them simmer just to cook through, making it a little more hearty–the way Mr. D. likes it. Lots of fresh basil cut up on top is a must, and let everyone grate on some Parmesan cheese.
SPAGHETTI WITH FRESH TOMATOES AND CHEESE
Yield: Makes 4 main-dish servings
Ingredients:
- 1 (8-oz.) package spaghetti
- 2 tbsp. olive oil, use a good quality with a nice fruity aroma
- 2 small cloves garlic, minced
- 3 – 4 medium tomatoes, diced
- 2 tsp. fresh basil, torn
- 1/2 tsp. salt
- more bail for garnish
- grated Parmesan cheese for serving (vegans, omit the cheese)
Directions:
1. In a 6-quart saucepan, cook spaghetti as label directs.
2. Meanwhile, in a medium saucepan or skillet, heat olive oil over medium heat. Add mixed garlic and cook until tender, 1 – 2 minutes. Stir in tomatoes, 2 tsp. torn basil and salt; heat through. If adding meatballs, cover, and simmer on low to heat through, stirring occasionally.
3. Drain spaghetti, and save 1/4 cup cooking liquid. Pour into serving bowl, pour tomato sauce over, and stir to coat. Add cooking liquid a little at a time, if needed, to further loosen the sauce. Sprinkle more chopped basil over the top and serve. Pass the grated cheese.
This is my idea of great summer eating; pick those tomatoes while they’re still warm with sunshine, cut them up, cook briefly, and eat ASAP. Sigh!
SOURCE: Carolyn’s Originals
