Summer Garden Spaghetti

An easy, light fresh version with (well, almost) everything straight from the garden.


1 pound spaghetti noodles

2 large onions, roughly diced

4 large tomatoes, medium diced

1 teaspoon red pepper flakes

1/2 teaspoon sugar

1/2 teaspoon salt

1 cup white wine (dry)

1/2 cup fresh chopped basil leaves

Freshly grated Parmesan cheese


      The Recipe

Cook spaghetti in salted water until al dente.  Meanwhile, heat 2 tablespoons EACH butter and olive oil in a large skillet.  Cook onions until lightly golden.  Add tomatoes, red pepper flakes, sugar, salt and wine.  Allow to cook down slightly, about 10 minutes.  At the last minute, stir in basil.  Drain spaghetti and add to the skillet, tossing well.  Top each serving with a generous amount of grated Parmesan.  Serves 6.



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