Sexy spaghetti

This is one of my favorite recipes. It is so fresh, quick and delicious, and every time I make it I daydream about Italy. I made this recipe for my now husband and his roommate when I went to visit him in Italy 4 years ago (that's right ladies, this recipe might land you a man). This recipe is also surprisingly flavorful. Every time I make it I am surprised at how tasty it is, and how fancy it makes you feel when you’re eating it. So not the case when you open a bottle of Ragu and eat it for the dinner you didn’t feel like cooking.

I highly recommend switching this up, also. Have fresh basil? Slice it up and toss it in at the end! Have a bit of ricotta left in the fridge? Stir in it! Felling sassy and want to add olives and capers? I like sass! Either way, the fresh flavor can’t be beat, and I usually have the ingredients on hand to make it.

 

Fresh-tomato pasta sauce (serves 4)

4 medium tomatoes (use any kind you like, I love ugly ripe)

1 small onion

4 garlic cloves

2 tblsp Olive oil

1 tspn basil

1 tspn oregano

1 tspn vinegar

Honey; about a 3 second squeeze (so you don’t have to dirty a tablespoon!)

½ package of spaghetti

Salt to taste

Parmesan (to top pasta, if desired)

Start to cook the pasta according to package directions. When you first set down the water to boil, begin making your tomato sauce.

Add olive oil to a sauté pan and meat on medium low. Slice the onions thinly, in a half moon shape, and add to olive oil and sauté until golden brown. While onion is sautéing, chop the tomatoes, and slice the garlic. Once the onions have started to turn golden, add garlic and sauté for a minute until fragrant and slightly softened. Add tomatoes, and the herbs, vinegar and honey. Let simmer, stirring frequently, until your pasta has finished cooking.

Drain the pasta and add the pasta to the sauce, stirring the sauce throughout. Plate and top with a spoon of parmesan cheese. Enjoy!

 

I hope you make this and it becomes a frequent dinner that makes spaghetti for dinner feel sexy!