Some people write blog entries all the time--it seems easy. I find it easy only when something special occurs to me--such as when traveling, reminiscing or a Casey thought erupts. So.....sometimes recipes fit the bill of keeping the blog breathing. Plus, I like easy fixings but want it to be tasty. So..here's one I have made several times and it definitely is in the easy category. We like it.
SPAGHETTI WITH FRESH TOMATO SALSA
Use only fresh, red, tasty tomatoes!!! I use smaller ones from Costco in non-tomato season--they are almost always good. You want good flavor.
4 large ripe tomatoes (or equivalent of 4) The more the better. Don't skimp on these.
1 garlic clove finely chopped
4 tablespoons chopped fresh, herbs such as basil, marjoram, oregano, or parsley (any combo)
2/3 cups EVO
1 lb dried spaghetti
salt and ground pepper
shrimp (optional--my addition)
1. Skin the tomatoes by placing them in hot water for 1 minute. Transfer to cold water. Peel skins.
Place on paper towels. Cut tomatoes in half and squeeze out seeds. Chop into bite size pieces.
2. Put EVO, herbs, garlic, tomatoes, spices in a bowl. cover and set aside to absorb flavors for maybe 30 minutes.
3. Cook spaghetti in salted water. 2-3 minutes before pasta is cooked, throw in as many shrimp as you want.
4. Drain pasta (and shrimp) and mix with sauce. Toss and cover for 2-3 minutes to mix tastes. Toss again and serve.
Enjoy--we do. (forgot picture, of course.)
Modified from The Complete Book of Pasta edited by Jeni Wright Hermes House
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