6.01.2010

What's Cooking: Funky Spaghetti!


Today was our very first day of summer hours, which means working from 7am-5pm...makes for a long day, that is for sure! But I'm definitely not complaining...come Friday, about 11am (when our weekend arrives) it is all worth it! So, after a long day at work....and a quick "picking up" session that included - loading the dishwasher, starting a load of laundry, folding a load of towels (my fav), sweeping the floor, making the bed, cleaning the litter box, and fluffing the couch - I was definitely not in the mood to be slaving over the stove, plus we're running low on groceries. I decided to whip up a quick and easy dinner that I had made a mental note of whilst watching Oprah when she had chef Jamie Oliver as a guest. This is a perfect meal for summer...especially if you grow tomatoes and basil in a garden, or simply pick up these easy to find ingredients from a local farmer's market or vegetable stand. Bon App├ętit!



FUNKY SPAGHETTI
Serves 3–4

Ingredients:
  • 1 pound spaghetti or linguine
  • 11 to 14 ounces cherry tomatoes, or 2 large tomatoes roughly diced
  • 2 handfuls of fresh marjoram and/or basil leaves
  • 6 to 8 glugs extra-virgin olive oil
  • 1 clove of garlic (peeled and finely chopped)
  • Splash of red wine vinegar
  • Sea salt and freshly ground black pepper
Directions: Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.

Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.

Separate onto plates, serve, and EAT!