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 salt1 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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