Monday, July 20, 2009

Pomodoro Pasta

I love this easy, delicious dinner; especially when I can make it with tomatoes and basil from my garden. However, the garden is not cooperating with me this year, so sadly the tomatoes are store bought. >sigh< Plus, my own basil plant is still very small, so I am using fresh basil from my wonderful neighbors garden. She is letting me use her basil for the promise of cucumbers from my huge cucumber plant, which has tons of baby cukes growing.

I cannot remember where I got this recipe, but I think it was from Food Network. Anyhoo, here is the recipe:


1 box thin spaghetti
8 large tomatoes, diced
4-5 cloves of garlic, minced
6-8 basil leaves, chiffonade
1 cup white cooking wine
6 tbsp. olive oil
salt & pepper to taste

Cook spaghetti according to package directions. Drain well.

In a large skillet over medium high heat, add all other ingredients and cook for 5-7 minutes until tomatoes soften.

Serve over spaghetti with a sprinkle of Parmesan cheese and garlic toast on the side.


I originally posted this recipe in my very first post, which you can go to here. It seems like such a long time ago! Isn't it amazing (and depressing) how the older you get the faster time seems to fly by?

I can't wait to eat all those cucumbers that are growing! Sliced with a sprinkle of salt, or with dill and sour cream for a salad. Yum! My dear aunt K. also gave me this wonderful tip for cucumbers that I will share with you: When you are done with a jar of Claussen pickles, cut your cucumbers first in half and then lengthwise to get 4 spears per half (8 spears total), and put them in the leftover pickle juice for a day or two. The resulting "pickles" have a much milder flavor that is just wonderful.

Now a question for the gardeners out there: I would love to grow garlic. Does anyone know how to get that started? I have heard you can just put a head of garlic in the ground, but that seems too easy.

Happy eating!

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