Friday, September 6, 2013

Spaghetti with Tomato Basil Sauce

It's been 103, 107, 105 degrees for days and days...

It's too dang hot to cook!  So when you want something a little more substantial than a salad I go for a quick 20 minute meal.

Weeknight dinners don’t get much easier than this. Pasta is a quick go-to meal.  What’s the secret to a speedy pasta sauce? A great jarred version plus a handful of fresh cherry tomatoes.  Check out my red basil.  Isn't it pretty?  Smells great too!

Try this dish for a super quick meal.  You'll be pleasantly surprised!

Spaghetti with Tomato Basil Sauce

Serves 4 to 6

Kosher salt
1 lb. spaghetti
8 oz. cherry tomatoes
1 jar tomato-basil pasta sauce
Finely grated Parmesan cheese for sprinkling
6 oz. fresh buffalo mozzarella cheese, torn into bite-size pieces
Fresh basil leaves for garnish 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions.

Cut most of the cherry tomatoes in half. Reserve a few whole tomatoes for garnish. Pour the pasta sauce and the cut tomatoes into a large skillet over medium-low heat and allow to simmer. Once the pasta is done, drain and add to the skillet. Stir pasta until coated. Transfer to a bowl and sprinkle with Parmesan cheese.

Arrange the reserved tomatoes and mozzarella on top. Garnish with basil leaves and serve immediately.

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