Summer Al Dente

 Summer is the season for barbecues and day trips to the beach.  But when the temperature is scorching hot, the last thing I want to do is cook.  There is only one dinner dish that I am willing to sacrifice being in a hot kitchen for, and that is my tomato and pepper pasta dish.  Using fresh produce from the garden, thin spaghetti, and some love,  you too can make this delicious meal.  Follow the recipe down below and enjoy!

Ingredient List

Thin Spaghetti

2 or 3 garlic cloves (mince these babies)

Green Bell Pepper (Dice)

Tomatoes (whatever your preference: a handful of cherry, beefsteak, or plum tomatoes AND dice them)

Pasta sauce (just a cup of your favorite pasta sauce)

Seasoning: Salt, Pepper, Oregano 

Cream cheese

Mozzarella cheese

 

Fresh veggies from the garden. “Summer 2022”

    Directions

1. Cook pasta.  Follow the package instructions.  

2. In a saucepan, drizzle olive oil and add your minced garlic, diced pepper, and diced tomatoes to the pan.  Sauté until fragrant.  

3. Add some tomato sauce.  Sprinkle oregano, salt, and pepper. Let the sauce simmer for five minutes.  Add some pasta water (1/4 cup) and a big spoonful of cream cheese and stir.  The sauce should have a pinkish hue.  

4. By now your pasta should be cooked.  You can either drain the pasta or grab your tongs and transfer the pasta directly from the pot to the saucepan.  Evenly coat the pasta with the sauce.

5. Top off your spaghetti with some mozzarella and serve.  

 

   Bon Appetit!

       

 

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