britesea
Attractive To Bees
- Joined
- Jul 12, 2014
- Messages
- 143
- Reaction score
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This is a recipe we wait all year for. It doesn't work with anything less than fully vine-ripened tomatoes with tons of juice.
SUMMER SPAGHETTI
2 pounds very ripe tomatoes
1 small onion, minced
1 clove garlic, minced (or more to taste)
2 tablespoons finely minced parsley
2 tablespoons finely minced basil
¼ cup good olive oil
Tarragon wine vinegar to taste
Salt and pepper to taste
1 pound spaghetti
Freshly grated Parmesan cheese
Peel and dice tomatoes (actually, I don’t bother to peel- it’s up to you). Add onions, garlic, parsley, basil and olive oil to the tomatoes and season to taste with vinegar, salt and pepper. Set aside. Boil the spaghetti until al dente and drain. Toss the hot spaghetti with the tomato mixture. Taste and season further if needed. Serve immediately topped with cheese. If you have any leftovers, they taste really good the next day although the pasta may be a little mushier because it will have absorbed a lot of the juices.
SUMMER SPAGHETTI
2 pounds very ripe tomatoes
1 small onion, minced
1 clove garlic, minced (or more to taste)
2 tablespoons finely minced parsley
2 tablespoons finely minced basil
¼ cup good olive oil
Tarragon wine vinegar to taste
Salt and pepper to taste
1 pound spaghetti
Freshly grated Parmesan cheese
Peel and dice tomatoes (actually, I don’t bother to peel- it’s up to you). Add onions, garlic, parsley, basil and olive oil to the tomatoes and season to taste with vinegar, salt and pepper. Set aside. Boil the spaghetti until al dente and drain. Toss the hot spaghetti with the tomato mixture. Taste and season further if needed. Serve immediately topped with cheese. If you have any leftovers, they taste really good the next day although the pasta may be a little mushier because it will have absorbed a lot of the juices.
