Summer Spaghetti
For the last few days we've had weather in the 80's...in April...in Northeastern Ohio. It was a little surreal to be that warm but not have any leaves on the trees. We're back to normal now, actually a little below. It's no surprise that today we're in the 40's with rain. That's springtime in Ohio.
You can bet we made the most of that warm weather. I get serious grill fever this time of year and decided to make an old family favorite to have on the side of our latest kebabs. This is best made at the height of summer tomatoes with heirlooms, of course, but our tomatoes were better than I expected and held their own. If you're not a fan of soy cheeses, skip this recipe, or just make it without the cheese. It's taken me years to like the cheese in it.
In the summer, prepare the tomatoes, basil, garlic and olive oil in the morning. Leave it on the counter and it will drive you crazy all day with it's amazing scent. Add the cheese just before serving.
Summer Spaghetti
2 pounds ripe tomatoes
2 tablespoons olive oil
6 - 8 cloves of garlic, minced
3/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 block (2.5 ounces) soy mozzarella cheese, cut in 1/4 inch cubes
1/2 pound spaghetti
pepper to taste
Bring enough water to cover the tomatoes to boil in a medium saucepan. When it reaches boiling, place the tomatoes in the pot. Boil for 3-5 minutes until the skins just start to tear. Immediately plunge in cold water.
Peel skins and remove seeds from tomatoes. Chop and place in a large bowl. Add olive oil, garlic, basil and salt and pepper. Let sit for at least 1/2 an hour but longer is better. Do not refrigerate.
Before serving add cheese to tomato basil mixture. Prepare spaghetti according to package directions and drain. Return to cooking pot and add the tomato/cheese mixture. Stir together and serve.
It's so easy that I kind of shouldn't post a recipe. But we've enjoyed it for so long that I am.
On a different note, thank you very, very much to all of you who have commented, emailed me or volunteered to test for the cookbook! All your well wishes mean a lot to me. The vegan community never ceases to awe me. You guys are the best! Thank you again and again. At this time, I'm all set on testers. If things change in the future, I'll post here. Thanks again...and again...and again....
You can bet we made the most of that warm weather. I get serious grill fever this time of year and decided to make an old family favorite to have on the side of our latest kebabs. This is best made at the height of summer tomatoes with heirlooms, of course, but our tomatoes were better than I expected and held their own. If you're not a fan of soy cheeses, skip this recipe, or just make it without the cheese. It's taken me years to like the cheese in it.
In the summer, prepare the tomatoes, basil, garlic and olive oil in the morning. Leave it on the counter and it will drive you crazy all day with it's amazing scent. Add the cheese just before serving.
Summer Spaghetti
2 pounds ripe tomatoes
2 tablespoons olive oil
6 - 8 cloves of garlic, minced
3/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 block (2.5 ounces) soy mozzarella cheese, cut in 1/4 inch cubes
1/2 pound spaghetti
pepper to taste
Bring enough water to cover the tomatoes to boil in a medium saucepan. When it reaches boiling, place the tomatoes in the pot. Boil for 3-5 minutes until the skins just start to tear. Immediately plunge in cold water.
Peel skins and remove seeds from tomatoes. Chop and place in a large bowl. Add olive oil, garlic, basil and salt and pepper. Let sit for at least 1/2 an hour but longer is better. Do not refrigerate.
Before serving add cheese to tomato basil mixture. Prepare spaghetti according to package directions and drain. Return to cooking pot and add the tomato/cheese mixture. Stir together and serve.
It's so easy that I kind of shouldn't post a recipe. But we've enjoyed it for so long that I am.
On a different note, thank you very, very much to all of you who have commented, emailed me or volunteered to test for the cookbook! All your well wishes mean a lot to me. The vegan community never ceases to awe me. You guys are the best! Thank you again and again. At this time, I'm all set on testers. If things change in the future, I'll post here. Thanks again...and again...and again....
12 comments:
Light summer dishes are the best!
sounds great! i'm in cleveland, so i know what you're talkin about when it comes to the weather here.
I have been confused as to what to wear lately because of how up and down the weather has been here in Northern CA too! The spaghetti looks nice and light and tasty- perfect for the next warm spell (whenever that will be).
Yum! And yay for your warm weather (coming from me who is freezing on the lounge in pants and jumper with a doona wrapped around her :P)
I love pasta like this, especially when tomatoes are in season. What kind of mozzarella do you use? I usually make basically this recipe, but without any cheese, maybe with some nutritional yeast sprinkled on top.
it got all super warm here too and today it's so much cooler and looking like rain! this crazy spring-time weather just can't make up its mind!
i'm totally printing off your summer spaghetti recipe, Tami - it's too pretty and too darn awesome sounding! mmmmmmmmmmm!
I love a nice, fresh tomato sauce, especially in the summer; it's essential!
Sounds great! I'm having spaghetti for dinner, casserole style, cause it's still cold at night at my house.
Ooh, yum! Summer dishes are tops!
We've had unseasonably warm weather in St. Louis too! This sounds like a perfect thing to make when it's so hot.
We had a taste of spring last week that has me in full-fledged spring fever now. What a delicious summer pasta! Sort of a pasta caprese.
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