Spaghetti with Fresh Tomato Basil Sauce

I came across this recipe in People magazine last winter and knew it was one I needed to try once my fresh herbs were thriving. Now, I am not usually one for large chunks of tomato (in anything) so this recipe was a bit outside the box for me. In fact, my mom was shocked that I was even going to attempt it. I believe her exact words were "Do you even like tomatoes?". After I thought about it (and answered, "No.'), I decided to be adventurous and try to be a grown up and eat tomato chunks. However, I first decided to chop those tomatoes as small as I could and crush them beyond recognition while cooking. The result was pleasant for everyone. The sauce was a delightful sauce that was thick, but not chunky and a nice break from store bought pasta sauce. This is time consuming, but well worth the effort. I can't wait to make this for mom someday!

Spaghetti with Fresh Tomato Basil Sauce

1/4 c extra virgin olive oil

2 1/4 pounds roma tomatoes, peeled, seeded, and diced

1/4 tsp crushed red pepper

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 c parmesan, romano, asiago cheese mixture

1/4 c fresh basil, packed

12 oz whole wheat spaghetti noodles

In a skillet, heat olive oil over medium-high heat. Add tomatoes, salt, red pepper, black pepper, and garlic. Cook for a few minutes until tomatoes begin to soften.

Next, use a potato masher to chop tomatoes finely. Cook for 20-25 minutes until sauce has thickened, stirring frequently and continuing to mash to desired consistency.

Meanwhile, bring a pot of water to a boil. Add noodles and cook just shy of al dente, about 7 minutes. Drain.

Add pasta to sauce and cook over medium high heat tossing until pasta is tender. Remove from heat. Stir in cheese and basil.

Serve with soft bread sticks and enjoy!