Cherry Tomato Arrabiata

Makes 2 generous servings

It's getting colder and I will soon miss going to the garden to gather ingredients for this dinner.  Simple,  fresh, quick and delicious. 

3 cups  cherry tomatoes washed, stems removed 

1 -2 TBL olive oil

4 -5 cloves of garlic, minced

Fresh Basil cut into ribbons

Fresh Parsley chopped

1/2  (approximate) teaspoon of each of the following dried spices:

         Basil, Oregano, Red Pepper Flakes. Italian Seasoning

Salt and pepper 

6 oz. thin whole wheat spaghetti 

            CorningWare Grab-it P-150  

         

Fill bottom of large deep frying pan or pot with cherry tomatoes and olive oil, cover and cook on medium high stirring occasionally.  

When tomatoes start to burst, mashed them with potato masher.  

Add chopped garlic and all spices, some salt and pepper and most of chopped parsley to tomatoes.  Turn down heat a bit and continue to cook about 10 more minutes.  

Turn off heat, add cooked pasta, all the fresh basil and remaining minced parsley and toss.  Add some pasta water if needed.   Serve with big bowl of salad tossed with wine vinegar and olive oil. 

  

       Without Pasta - Half of recipe

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