For over a decade, I’ve been making this simple Spaghetti No-Knife recipe when the garden is bursting with ripe red tomatoes and a plethora of fresh herbs. The original recipe called for raw garlic, which can be a bit sharp and off putting, so this go around, I went with a roasted version for a mellower flavor. Use the amounts as a guideline…I tend to add more mozzarella and tomatoes compared to the pasta. A perfect entree for those days when it is too darn hot to turn on the oven (do your garlic roasting early in the day). I had a box of Dreamfields Angel Hair pasta left from a food blogger conference, so I decided to test out this “Healthy Carb Living” option. It has a lower glycemic index and higher fiber than your traditional pastas…and though I’ve been chicken to try it, this pasta was terrific! Of course, this is perfectly delicious with any pasta you happen to have in your pantry.
September’s Improv Challenge, hosted by Kristen of Frugal Antics of a Harried Homemaker, features Pasta and Cheese. Check out the linky tool below for all sorts of marvelous pasta dishes from my Improv friends. I am currently in Seattle at the IFBC so I hope to visit everyone upon my return.
Adapted from Martha Stewarg
- 1 pound pasta, I used spaghetti
- Kosher salt and freshly ground black pepper, to taste
- 4 medium tomatoes (about 2 pounds) cored and torn (or cut) into 3/4-inch pieces
- 3 tablespoons coarsely torn oregano leaves
- 1/2 cup torn (or thinly sliced) basil leaves, plus more for garnish
- 1/2 cup good quality extra-virgin olive oil
- 4–6 roasted garlic cloves, chopped (place head of garlic in foil with top trimmed off, drizzle with olive oil and a sprinkle of salt, seal foil and roast at 400º for about 30 minutes)
- 1/2 teaspoon crushed red-pepper flakes
- 1/2+ pound fresh mozzarella, torn (or cut) into 1/2-inch pieces
- Cook pasta in salted water according to package instructions
- While pasta is cooking, combine tomatoes, basil, olive oil, oregano, garlic, and red-pepper flakes. Add salt and pepper to taste. Let stand at room temperature for 30 minutes and up to 8 hours.
- Drain spaghetti iand add to tomato mixture. Add mozzarella and toss to combine. Garnish with basil and serve.
Yield: 4 servings
Total time: 30 minutes without extended marinating time
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