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Summertime Spaghetti with Fresh Tomato Sauce
from Cookie + Kate

Name: Summertime Spaghetti with Fresh Tomato Sauce
Prep time: 15M
Cook time: 10M
Total time: 25M
Ingredients: 1½ pounds ripe tomatoes; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; ½ teaspoon salt; ¼ teaspoon sugar, optional; Freshly ground black pepper, to taste; 1 very small garlic clove (or ½ medium clove), pressed or minced; ½ pound whole grain thin spaghetti or angel-hair pasta or rotini/fusilli or penne; Optional but recommended: ½ cup freshly grated Parmesan; ¼ cup chopped fresh basil

Ingredients

You need 10 Ingredients

¼ cup chopped fresh basil

Optional but recommended: ½ cup freshly grated Parmesan

½ pound whole grain thin spaghetti or angel-hair pasta or rotini/fusilli or penne

1 very small garlic clove (or ½ medium clove), pressed or minced

Freshly ground black pepper, to taste

¼ teaspoon sugar, optional

½ teaspoon salt

1 tablespoon fresh lemon juice

2 tablespoons olive oil

1½ pounds ripe tomatoes

Steps

Showing 2 out of 5 Steps

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.
Core and coarsely chop two-thirds of the tomatoes. Halve the remaining tomatoes down the middle and discard the tough top part where the tomatoes met the stem, if it exists. Rub the cut sides of the tomatoes against the large holes of a box grater set in a large bowl. Leave the tomato pulp in the bowl and discard the skin.

View the remaining steps at
Cookie + Kate

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

Recipe Overview

Prep Time:	15 mins
Cook Time:	10 mins
Total Time:	25 mins
Serves:	2 to 4 servings
Diet:	Vegan, Nut Free, Egg free
Ease:	Easy
Occasion:	Weeknight, Summer, Fall
Cuisine:	Italian