Ingredients
Cheesy Bread
- 1/4 loaf Baguette cut lengthwise
- 2 TBSP Extra-virgin olive oil
- 1/2 tsp Garlic powder
- 1/4 tsp Dried oregano
- 1/3 cup Mozzarella cheese shredded
Pasta
- 1.5 pounds Tomatoes ripe
- 2 TBSP Extra-virgin olive oil
- 1 TBSP Lemon juice fresh squeezed
- 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
Lemonade
- 24 oz Lemonade cold
Instructions
- Prep tomatoes: Core and coarsely chop two-thirds of the tomatoes. Halve 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, olive oil, lemon juice, salt, sugar, several twists of freshly ground black pepper and the pressed garlic to the bowl. Mix well. Let the mixture marinate while you cook the pasta and make the cheesy bread.
- Preheat the oven broiler on low.
- Bring a large pot of salted water to boil and cook the pasta according to package directions. While the pasta is cooking, make the cheesy bread.
- Brush the bread with olive oil. Sprinkle with garlic powder and oregano. Season with salt and pepper. Top with cheese. Broil for about 6 to 8 minutes or until cheese is melted and golden brown.
- 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.
- Remove the cheesy bread from the oven and place on a cutting board. Let cool for a few minutes before slicing.
- Serve: Remove the pasta from heat and toss with Parmesan and basil. Enjoy with bread and lemonade.
Nutrition
Calories: 935kcal | Carbohydrates: 124g | Protein: 26g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 23mg | Sodium: 1130mg | Potassium: 1095mg | Fiber: 8g | Sugar: 41g | Vitamin A: 3221IU | Vitamin C: 51mg | Calcium: 341mg | Iron: 4mg
Spaghetti with Fresh Tomato Sauce
Ingredients
Cheesy Bread
- 1/4 loaf Baguette cut lengthwise
- 2 TBSP Extra-virgin olive oil
- 1/2 tsp Garlic powder
- 1/4 tsp Dried oregano
- 1/3 cup Mozzarella cheese shredded
Pasta
- 1.5 pounds Tomatoes ripe
- 2 TBSP Extra-virgin olive oil
- 1 TBSP Lemon juice fresh squeezed
- 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
Lemonade
- 24 oz Lemonade cold
Instructions
- Prep tomatoes: Core and coarsely chop two-thirds of the tomatoes. Halve 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, olive oil, lemon juice, salt, sugar, several twists of freshly ground black pepper and the pressed garlic to the bowl. Mix well. Let the mixture marinate while you cook the pasta and make the cheesy bread.
- Preheat the oven broiler on low.
- Bring a large pot of salted water to boil and cook the pasta according to package directions. While the pasta is cooking, make the cheesy bread.
- Brush the bread with olive oil. Sprinkle with garlic powder and oregano. Season with salt and pepper. Top with cheese. Broil for about 6 to 8 minutes or until cheese is melted and golden brown.
- 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.
- Remove the cheesy bread from the oven and place on a cutting board. Let cool for a few minutes before slicing.
- Serve: Remove the pasta from heat and toss with Parmesan and basil. Enjoy with bread and lemonade.
Nutrition
Calories: 935kcalCarbohydrates: 124gProtein: 26gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 23mgSodium: 1130mgPotassium: 1095mgFiber: 8gSugar: 41gVitamin A: 3221IUVitamin C: 51mgCalcium: 341mgIron: 4mg
Tried this recipe?Let us know how it was!