Sunday, June 12, 2011

Pasta al Pomodoro

This is my favorite version of spaghetti. Doesn't look like much, but the flavor of fresh basil and creamy butter is so scrumptious. It's another one of my last minute go-to meals.

1 tablespoon olive oil
1/2 onion, minced
4 cloves of garlic, minced
3-4 fresh tomatoes, diced (or canned- using juice to thin sauce)
Salt, to taste
handful of fresh basil leaves
12oz whole grain spaghetti or angel hair pasta
2 tablespoons real butter
1/4 cup fresh grated parmesan cheese
2-3 tablespoons milk, to thin sauce

Cook spaghetti according to package directions. Drain.

Heat olive oil in skillet over medium heat. Saute onion until soft. Stir in garlic and cook for one minute. Dice tomatoes (You can puree if you prefer a smoother sauce). and stir into onion mixture. Season lightly with salt. Add basil leaves, cover and cook stirring occasionally until sauce thickens and flavors meld, about 20 minutes. Add additional diced vegetables if desired.

Stir in milk to reach desired consistency. Remove basil leaves and toss tomato sauce with pasta, stir in butter. Sprinkle with parmesan cheese. Serve immediately.

*Recipe modified from Bon Appetit Print Friendly and PDF
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