It’s official: zesty, fresh tomato pasta is on the top of my “last suppers” list. I typically make my own and I’ve tested this enough to know there aren’t many rules when making your own tomato sauce.
Last night I made a delicious herbed goat cheese and sundried tomato stuffed chicken thigh for dinner and even though I’m on this “summer diet” I was CRAVING carbs. So I whipped up this little ditty, which was not only SO easy (under 10 minutes) but fresh, light and full of flavor.
Jilly’s Simple Spring Spaghetti
Serves 2 as a side dish or 1 as a main dish
1 Handful of Catelli smart spaghetti – cooked until al dente then set aside.
Approximately 10-15 cherry tomatoes
3-4 Tbsp. of olive oil
2 Tbsp. of left over red wine (I know you have some, come on!)
1 Shallot, finely diced
1 Garlic clove, finely diced
1 Handful of fresh basil Chiffonade
Salt and pepper to taste
1. Heat up olive oil on low, add onions and garlic.
2. When onions are translucent, add wine, then shortly after add tomatoes and let simmer on low/medium for about 5 minutes until tomatoes start to break up.
3. Add salt and pepper and half of your basil.
4. Toss with your pasta then add remaining basil
*For an extra kick you can add fresh grated Parmesan or a dash of basil oil (if you happen to have that sort of fancy thing lying around)…
Happy weekend and Happy Easter if you’re celebrating!