This is the perfect dish for those early home grown tomatoes that aren’t as sweet and ripe as the ones produced later in the season; they’ve still got that fresh flavor, a hint of sweetness and are wonderfully juicy. We picked up a few at the farmers market this past weekend and I couldn’t have put them to better use. This dish is so light and fresh and would be perfect paired with grilled chicken. It literally took about 25 minutes to prepare from start to finish; you’ll be amazed at how something so effortless can taste so effortful.
Spaghetti with Fresh Tomatoes
16 Ounces Quinoa Pasta or Brown Rice Spaghetti + 1 Cup Cooking Liquid
1/4 Cup Olive Oil
6 Cloves Garlic, chopped
2 Medium Tomatoes, chopped
1/3 Cup Half and Half
1/4 Cup Chopped Basil
1 Cup Fresh Shredded Parmesan Cheese
1-2 Teaspoons Crushed Red Pepper Flakes
Salt and Pepper to taste
Cook spaghetti according to package directions. Once pasta is cooked reserve 1 cup of the pasta water and set aside; drain the pasta. As pasta is cooking heat olive oil in a large pan over medium heat. Add garlic and sauté for 1 minute, being careful not to burn it. Add tomatoes and juices and simmer over low heat for 8-10 minutes or until tomatoes begin to break down, stirring occasionally. Stir in half and half and let simmer for another 2 minutes. Add pasta to the pan and stir to coat with the sauce. Stir in basil, parmesan, red pepper flakes and salt and pepper to taste. Serves 4.
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