Recipe Corner



Tomato and Garlic Pasta

1 (8 oz.) package spaghetti pasta
2 pounds tomatoes
4 cloves crushed garlic
1 Tbsp. extra-virgin olive oil
1 Tbsp. chopped fresh basil
1 Tbsp. tomato paste
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Place tomatoes in a large pot and cover with cold water. Bring just to a boil, pour off water, and cover again with cold water. Peel tomatoes and cut into small pieces. Cook the pasta in a large pot of boiling, salted water until al dente. In a large skillet, saute the garlic in enough olive oil to cover the bottom of the pan until opaque. Stir in the tomato paste, then the tomatoes. Season with salt and pepper, reduce heat, simmer for 30 minutes, then add the basil. Drain the cooked pasta and toss with a couple of tablespoons of olive oil, then mix into the sauce. Reduce heat as low as possible and keep warm until ready to serve. Garnish with Parmesan cheese.

I guess you could add some rotisserie chicken or some mushrooms to this if you wanted to, but I love keeping it simple and enjoying the flavor of the fresh tomatoes.

-Jenna Wood