I find fresh and meatless spaghetti more rewarding to cook. It adds some more minutes into your cooking, yes, but it’s worth the wait. Oh, since this is meatless, then there’s some “minus” minutes too…..Pardon that I forgot to take a photo of the finished product…lol. I remember posting tuna and crabstick on pasta previously and that that one was as easy as this and that the kids loved it well…
* 1 pasta (original recipe calls for angel hair but you can substitute your favorite pasta)
* 2 pounds tomatoes
* 4 cloves crushed garlic
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh basil
* 1 tablespoon tomato paste
* salt to taste
* ground black pepper to taste
* 1/4 cup grated Parmesan cheese
1. Place water and tomatoes and water in a pot. Bring to the boil. Pour off water, then replace with water to cover tomatoes. Peel the tomatoes then cut into small pieces.
2. Cook the pasta in a large pot of boiling salted water until al dente.
3. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. Do not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat and add basil.
4. Drain pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce (I usually add some salt and dried basil at this point. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
*For those who doesn’t want it meatless, you can of course add ground beef, if you’re a vegan; carrot, zucchini or mushroom is perfect for this dish too.