Spaghetti with homegrown basil
At the start of spring the kids planted each an herb in small pots sitting by our kitchen window. Parsley, chives and basil were the contents of the packets we got from the store. They chose them in that order to as to who will plant the said herb. Parsley went to my oldest -daughter, chives went to my older son and basil was left for my younger boy. Months passed and they religiously water them, making sure that they get enough sunlight by the window but the chive withered. The parsley grew but not as much and only the basil was able to make itself thick…
So we had some of the basil plucked for this basic spaghetti recipe.
ground beef (precooked – I usually simmer this)
basil leaves, chopped but leave some whole for garnishing
salt and pepper
1. Cook pasta per package directions.
2. In a saucepan, heat olive oil, put and cook ground beef until golden brown. Set the ground beef on one side of the pan and saute garlic. Do not overcook. Add tomatoes. Combine garlic and tomatoes with ground beef.
3. Stir in chopped basil leaves. Season with salt and pepper to taste.
4. Serve over cooked pasta and garnish with whole basil leaves.
Voila! Simple, easy and tasty.
As for the quote, it’s not only Michael Chang, the tennis player who believes that with spaghetti and noodles he’d be ok. My younger son (pictured below) and the whole family loves spaghetti and any other noodles for that matter just like Chang.
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