Friday, October 16, 2020

Pasta with Fresh Tomatoes from Vicki Delany

Tomato season is coming to an end, but perhaps it’s hanging on where you live.  When you have good, fresh, local grown tomatoes (preferable Heirloom) you really don’t need much else to make a perfect pasta dish. Here’s my very simple, very easy, very quick recipe. Adjust quantities as desired

Pasta with Fresh Tomatoes

Makes one very generous serving

1 tbsp. olive oil

1 lb. cherry tomatoes, more colourful the better

1 onion, chopped

2 cloves garlic, minced

Bunch of arugula, chopped

4 oz. spaghetti

Heat olive oil in frying pan, add onions and garlic and stir over medium heat until onions are soft and browning

Add tomatoes, either whole or sliced depending on size. Stir until tomatoes are soft and falling apart

Lower heat to low, add arugula and stir until combined.  Cook over low heat for approx. 5 minutes

Meanwhile, cook your spaghetti according to package directions

Serve spaghetti with tomato sauce over the top

Optional: Reserve some of the drained pasta water and add to tomato mixture to give the sauce slightly more liquid

Optional: Add 2 oz. of goat cheese with the arugula and stir in until combined to add a more creamy touch.

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  1. Simple, fresh ingredients make it magically good.
    The goat cheese is a great idea.
    My husband likes creamed spinach. Rather than going to all the hoo-ha for that, I put fresh spinach and some onion in a pan, when it's wilted I add in the goat cheese to make it creamy.