I kinda made this up, so I don't have a name for it. I'm sure there is one; I just don't know what it is. So when hubby asks what's for dinner, it's "That Spaghetti Tomato Thingy." It's met with rave reviews every time I make it.
Ingredients:
Spaghetti
Tomatoes (I use whatever's available in the garden. When tomato season is done, I'll probably buy Romas.)
Basil leaves (Also from the garden; I assume you could use dried stuff, but never have for this dish.)
Butter (or margarine; I use the light stuff to save calories)
evoo (extra virgin olive oil for you non-Rachel Ray fans)
Salt & Pepper
Parmesan Cheese
Directions:
Cook spaghetti. I do about 4 servings for my family.
While pasta is boiling, dice your tomatoes and slice your basil leaves. For my family I use about 2-3 roma tomato's and 2 or 3 basil leaves, depending on the size.
Put a little evoo in a small frying pan. After it heats up, add the tomatoes. Salt and pepper to taste. Sautee until soft but not mushy. Add the basil for the last minute.
Drain the spaghetti and put it back in the pot. Add the tomatoes and basil. Add some butter and evoo for flavor. I do about 2 tablespoons butter and 2 tablespoons evoo to mine.
Serve sprinkled with parmesan cheese.
