Monday, July 6, 2015

Spaghetti w/simple Tomato Sauce

We probably make spaghetti in our house one-two times each month. It's quick and something that everyone will willingly eat. But it's generally topped with a hearty meat sauce, a little too heavy sometimes for summer.

I've got a good veggie filled freezer sauce I love, but not necessarily everyone else. Dare I say I think this one is even better?

It's true, I have fallen in love with this sauce and just how easy it is. I expect to be incorporating this meal into our menu plan until the very last of our tomatoes!

You can use any sort of tomatoes you have on hand, I do like cherry or grape for this recipe but of course I'll most likely be experimenting with bigger ones when they're ready in the garden. Also make sure to reserve one half cup of pasta water as you're cooking, it's the perfect finish to this sauce.

Spaghetti w/simple Tomato Sauce

8 oz. spaghetti
1 tbsp olive oil
sea salt
2 garlic cloves, minced
1 pint cherry tomatoes, halved
1/4 cup grated Parmesan cheese
1/2 tsp red pepper flakes
handful of chopped fresh basil
1/2 cup pasta water

Prepare pasta according to package instructions. Be sure to reserve 1/2 cup of pasta water after finished cooking.

While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic in and let cook for one minute. Add in tomatoes and let cook for about five more minutes. Then add in reserved pasta water, let cook for another 3 minutes until sauce is slightly reduced.

Remove from heat and stir in cheese, red pepper flakes and basil. Taste sauce and season with additional salt or black pepper if needed. Once pasta is done and drained, add that in and toss all ingredients together using tongs.

Serve pasta with a nice salad and crusty bread.

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