Originally uploaded by GaiasRose.
Dinner alst night was so super tasty. Here is how it went together:
Need:
whole wheat organic spaghetti (we have Annie’s)
fresh or canned from the garden tomatos (mine were canned from our garden last season.,..mmmmmm)
one small white onion
6 decent size garlic cloves
1/2 medium green pepper
meat of choice (optional)
arrowroot
fresh motzarella cheese
olive oil
kosher salt
frech gorund pepper
organic (we use muir glen) tomato paste-if needed
garlic bread
baby spinach leaves
grape tomatos
basil pesto
feta cheese
To make the sauce:
cook meat, if you are using it, until cooked through., empty into a bowl and set aside.
pour 2 -3 TBS of olive oil into a sautee pan and heat about 30 seconds. Add your garlic, chopped how you prefer (I chopped them large) and sautee until you smell the garlic. Add the chopped onion and the chopped green pepper. Sautee until peppers and onions are soft and onions start to become clear. Add your tomatos, seeds and juice and all, chopped up to the pan. It will probably be watery, but will will add some arrowroot and possibly some tomato paste if it is too watery. sautee until everything is softened well. I added some basil, oregano, parsley and tarragon flakes, this is, of course, your choice.
Meanwhile you will have been boiling your water for your noodles which will have been cooked to al dente.
Serve it with the sauce on the noodles topped with two slices of fresh motzarella cheese. Also serve with a piece of toasted garlic bread (we LOVE LOVE LOVE garlic in our house) and a salad of baby spinach, grape tomatos, feta cheese and basil pesto for the dressing.
Enjoy!
We were all members of the clean plate club last night, I assure you!
Spaghetti is a favorite around here, and everyone who has had mine tells me it’s the best they have had! yes I shall toot my own horn on that….they come from far and wide excited to eat what comes from my kitchen!
bon Apetit!
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