It’s a miracle. I actually grew something edible in my garden and it hasn’t died yet! My first harvest resulted in a huge amount of hybrid cherry tomatoes, basil, and parsley. I used them all the make this really easy and fresh spaghetti sauce that turned out surprisingly flavorful despite having very few ingredients.
Ingredients:
- 2 cups cherry tomatoes
- 1/4 cup chopped white onion
- 3 cloves chopped garlic
- 1/4 cup chopped basil
- 2 tablespoons chopped parsley
- 1/4 cup mozzarella
- 2 servings spaghetti (cooked to al dente)
- 1/2 cup pasta water
- 1 teaspoon red pepper flakes
- 2 tablespoons cream
- salt and pepper
Directions:
- Start by cooking the spaghetti until it is almost done, then drain and keep about 1/2 cup of the pasta water.
- In a skillet over medium heat, add a few tablespoons of olive oil, the onions, tomatoes, and garlic. Close the lid and let it cook until the tomatoes soften and start to burst open.
- Add in the salt, pepper, red pepper flakes, and mix while using your spoon to gently break apart the tomatoes.
- Add in the pasta water and cream. Mix and let it simmer for 2-3 minutes.
- Add in the pasta and fresh herbs. Toss together until it is mixed and all the pasta is heated through. Top with cheese and enjoy!
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