This is now my favorite way to serve spaghetti it shouts summer with the homegrown cherry tomatoes and fresh basil and its easy to make, what's not to like. This recipe was inspired by Barbara's blog Moveable Feasts CookBook. I always enjoy visiting her and have been following for a few years she's a wonderful lady and great cook and takes awesome trips with her daughter one to French Polynesia. The only change I made was to add peas and this week I roasted eggplant and zucchini and added to it so good.
Ingredients:
serves 3-4
- one cup of halved cherry tomatoes
- 1/2 cup of fresh basil chopped
- 3 cloves of garlic chopped
- one tablespoon of olive oil
- salt and pepper to taste
- 1/2 cup of frozen peas
- 1/2 a pack of spaghetti
Method:
- simply mix the cherry tomatoes, with the garlic, salt and pepper, basil and olive oil and let it marinate for a few hours - magic happens :-)
- boil the spaghetti with peas, till al dente
- heat a pan and toss the tomatoes and spaghetti together and serve
- it makes great leftovers too ;-)
Here's a wee garden update
this one got really big when we were away and I made my first zucchini fritters with it yummy
okra, must plant more plants next time, just getting a few and need to pluck when a little smaller :-) but its a fun learning experience gardening
and who knew okra has such pretty blossoms
Have a wonderful start to the week folks :-)
Hugs
Comments
Post a Comment