Fresh Tomato Pasta
This is one of my favorite EASY dishes, a delightful change of pace for pasta lovers. It is meant to be a “fresh from the garden” taste experience, that does not need the typical overload of garlic, spices and onions associated with the usual spaghetti sauce. Serves 2
3-4 large tomatoes
1 bunch fresh basil
4 tablespoons butter (more or less to taste)
½ cup+ Asiago or Parmesan cheese, grated
Salt and fresh ground pepper
½ pound angel hair spaghetti
Optional: substitute cream for 2 tablespoons of butter
Note: If using hot house or not-so-nice-fresh tomatoes, add 1-2 tablespoons of tomato paste.
Peel, core and chop the tomatoes. Roll cut the basil into slivers. Cook the tomatoes (and optional tomato paste) in a sauté pan just enough to break down the chunks (10 to 12 Minutes). Meanwhile, cook the spaghetti.
Turn off heat and swirl butter into the sauce, then add the basil, cheese, salt and pepper. Drain the pasta, place in individual bowls, and spoon the sauce over the pasta.
Serve with a salad and herb bread
Many people have eaten my meals and have gone on to live normal lives