Spaghetti Pomodoro, Bruschetta

Dinner 8/24

Spaghetti Pomodoro

Bruschetta

When the garden gives you tomatoes & zucchini...



We were out of cappelini, so we went with the spaghetti. The pomodoro is very easy.

Pomodoro

1 tbs. olive oil,
1 small onion, minced
2 garlic cloves, minced
3 cups fresh tomatoes, diced,
1/4 cup basil
salt and pepper to taste

In a large saute pan, add the olive oil over medium heat. Add the onions & garlic, add salt and pepper to taste, and cook for 2 minutes.

Add the tomatoes & basil (torn in pieces or left whole, it's up to you) and cook for 4-5 minutes until the tomatoes soften up a bit and release some of their liquid -- not too much, or you end up with a chunky tomato soup. ;)

Check seasoning and serve over pasta.



The bruschetta attempts to use some of the zucchini, but while we were making this, another 12 zucchini snuck into the house and took their place in the fridge.

Tags: zucchini, tomato, pasta, basil, garlic, recipe, vegan, food, dinner, tofu666