Thursday, July 15, 2010

Mama Scanloni's Summer Spaghetti

Photo by en:User:Fir0002

Okay, I'm not really Italian. But, this time of year when the tomatoes are beginning to ripen, I begin to think Italian. I'm drooling impatiently over the tiny, green tomatoes on my own lone plant and feeling very lucky that we have a local farmer's market.

When the weather is so hot, it is impossible to stand at the stove, try this light, quick "Dinner Fast" recipe. Great tomatoes are a must, here, because they are the star of the show. This is an uncooked sauce, served at room temperature.

Serve this dish with a crunchy, green salad and a bit of crusty bread. How about a fruit pop for dessert?

Summer Spaghetti

Serves 4

12-16 oz. spaghetti, whole wheat or plain (a teaspoon of salt if desired)
5 large, ripe tomatoes, chopped and drained (remove seeds if desired)
2-3 cloves garlic, pressed or minced
1 small onion, finely chopped and rinsed in a strainer under cold water
1 tablespoon fresh or 1 teaspoon dried oregano
1-2 tablespoons fresh basil, chopped or chiffinade
1 teaspoon salt
1/4 teaspoon pepper
1/2 - 1 teaspoon dried red pepper flakes (optional--adjust to taste)
1-2 Tablespoons chiffonade basil (shoot, you can just chop it, if you can do without the fancy)
Parmigiano Reggiano

Place a large pan with lots of fresh, cold water on to boil. When boiling, add pasta and salt, if desired, and cook according to package directions.

Meanwhile, place all other ingredients (except basil and parm) in a large bowl and stir. Leave bowl to sit on counter until pasta is done.

When spaghetti is ready, drain and toss into the bowl of tomatoes. Garnish with lots of basil and parm.

Buon appetito!

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