BLONDIE'S LIGHT AND EZ SPAGHETTI
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- 4 Tbsp
- evoo, divided
- medium sweet yellow onion, diced
- 2 clove
- 1 Tbsp
- italian seasoning, dried
- cup each~fresh oregano, basil, marjoram, rosemary, thyme
- 28 oz can(s)
- diced tomatoes~**do not drain**~
- salt and pepper to taste
- cup basil, julienned
- fresh grated parmesan (not the kind in the green can)
- 1 lb
- dry spaghetti or angel hair pasta
1In a stock pot, put about 4 qts of water and heat on med-hi. Cover. This can be coming to the boil while you are making the sauce.
2In a deep skillet, heat evoo on med-hi till shimmery. Add onion; saute about 3 minutes, stirring constantly till opaque. Add garlic and lower heat to med. Stir constantly for one minute so it doesn't burn.
3Add fresh herbs to onion and garlic. Stir for 2 minutes. It will get very aromatic.
4Add tomatoes and allow to simmer till most of juice has evaporated.
Add fresh julienned basil and stir about 15 seconds. Remove pan from heat and cover.
5Cook pasta per package directions. Reserve 1/2 cup of pasta water, then drain in a colander. Return pasta to the pan you were cooking it in. **IF THE PASTA GETS TOO DRY AND IS HARD TO SERVE, ADD RESERVED PASTA WATER A TABLESPOON AT A TIME TILL YOU CAN SERVE THE PASTA.**
When dry, place pasta on warm plates and top each serving with desired amount of sauce.
6Grate desired amount of parmesan on sauce.
7SERVING SUGGESTION: Serve with garlic bread and a simple salad.