I love spaghetti any time, but with the heaviness of the air in the summer, it's too darn hot to cook most nights. And with the fresh fruits and vegetables being so bountiful in the summer, why not have both? Most times I just take a few tomatoes (any kind), chop and seed them, and use them. However, so far this summer, not one tomato has come into fruition for me yet. My garden is small, but it's filled with tomato and basil plants. I have plenty of basil, but only a few green tomatoes. We haven't had lots and lots of hot, sunny days here in Boston. Just hot and humid. Oh well, there is always next year! So, I just substitute the fresh tomatoes with canned. It's still delicious and pretty healthy too. Quick and easy, out of the kitchen in no time flat.
Anyway, here is my quick and easy summer spaghetti sauce recipe, using just these three basic ingredients.
And you can have healthy dinner on the table in less than 30 minutes.
Here's how:
Mince a large clove of garlic. Heat 2 tablespoons of olive oil on medium heat, in a sauté pan. Add your garlic, stir. Let simmer for 1 minute.
Add one 14 to 15 oz. can of diced tomatoes. Stir. Let simmer on low for 15 minutes, partially cover the pan.
While the tomatoes are simmering, bring a large stock pot, filled with water to a boil. Add 1 tablespoon of kosher salt. Add 1 lb. of spaghetti or any pasta you like and cook as directed. Drain and set aside.
Now with the back of the spatula, break down the tomatoes. Add 2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper. Simmer for 10 more minutes, with a cover ajar.
Place drained pasta back in stock pot and add sauce. Voila, done, well almost. To make this extra yummy, I add 6 large basil leaves, julienned. One large handful of freshly grated parmesan cheese and a little drizzle of olive oil! It's so good and easy too. Add a little extra freshly ground black pepper if you want as well.
Eat up.
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