Name: Spaghetti with Fresh Tomato Sauce
Prep time: 20 min
Cook time: 20 min
Ingredients: 2 cups Spring mix; 1/4 cup Cucumber (sliced); 1 TBSP Red onion (sliced thin or shaved); 2 TBSP Carrots (peeled and shaved); 2 tsp Blue Cheese Dressing (or dressing of your choice); 1.5 pounds Tomatoes (ripe); 2 TBSP Extra-virgin olive oil; 1/2 tsp Salt; 1/4 tsp Sugar (optional); Black pepper (Freshly ground to taste); 1 clove Garlic (pressed or minced); 6 oz Spaghetti; 1/4 cup Parmesan cheese (freshly grated); 1/4 cup Fresh basil (chopped); 2 slices Crusty bread; 2 TBSP Butter; 2 cloves Garlic (minced); 24 oz Lemonade (cold)

Spaghetti with Fresh Tomato Sauce

5 from 1 vote

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Prep Time: 20

Cook Time: 20

Servings:

Calories: 935kcal

Ingredients

Salad

2 cups Spring mix
1/4 cup Cucumber sliced
1 TBSP Red onion sliced thin or shaved
2 TBSP Carrots peeled and shaved
2 tsp Blue Cheese Dressing or dressing of your choice

Pasta

1.5 pounds Tomatoes ripe
2 TBSP Extra-virgin olive oil
1/2 tsp Salt
1/4 tsp Sugar optional
Black pepper Freshly ground to taste
1 clove Garlic pressed or minced
6 oz Spaghetti
1/4 cup Parmesan cheese freshly grated
1/4 cup Fresh basil chopped

Garlic Bread

2 slices Crusty bread
2 TBSP Butter
2 cloves Garlic minced

Lemonade

24 oz Lemonade cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions abive.
Arrange the salad ingredients in a bowl. Wait to dress the salad until serving. Set aside.
Prep tomatoes: Core and coarsely chop two-thirds of the tomatoes. Cut the remaining tomatoes down the middle and cut out the stem. Rub the cut sides of the tomatoes against the large holes of a box grater in a large bowl. Leave the tomato pulp in the bowl and discard the skins.
Add the chopped tomatoes, tomato pulp, olive oil, salt, sugar (if using), several twists of freshly ground black pepper, and pressed garlic to the bowl. Mix well. Let the mixture marinate while you cook the pasta and make the bread.
Bring a large pot of salted water to a boil and cook the pasta according to package directions. While the pasta is cooking, make the garlic bread.
Make the pasta: Reserve about a cup of the pasta cooking water before draining the pasta. Drain the pasta, then immediately return it to the pot. Pour in all of the tomato sauce and a small splash (about ¼ cup) of the pasta cooking water. Cook over medium-low heat for about 1 to 2 minutes, tossing often, gently, just long enough for the tomatoes to soften a bit and for the starchy tomato water to coat the pasta.
Preheat the oven broiler on low.
Toast the bread, then spread it with butter. Sprinkle with garlic.
Dress the salad.
Serve: Remove the pasta from the heat and toss with Parmesan and basil. Enjoy with bread, salad, and lemonade.

Nutrition