Meatless Fridays

Back to Meatless Fridays again!
This is a great recipe for a fresh sauce that comes together in minutes. I have tons of cherry tomatoes and will be making this quite often. And since cherry tomatoes are in season, you can get them at a great price at the store or Farmer's Market. The family will enjoy theirs over spaghetti...I'll be having mine over zucchini ribbons for a practically carbless meal. This week's Meatless Friday meal is:

Spaghetti Pomodoro

1 lb. spaghetti
3 pints fresh cherry or grape tomatoes, (cut lengthwise)
3 cloves of garlic (sliced in half, lengthwise)
1/4 tsp. red pepper flakes
6 basil leaves (more to garnish)
1/4 c. extra virgin olive oil


Put the water on for the pasta. Put olive oil in warm pan, add garlic & pepper flakes. Brown the garlic, be careful not to burn it, but do get it nice & golden. Add the tomatoes. Be careful, it will spatter due to the moisture of the tomatoes. Add the basil leaves, salt & pepper. Cook the sauce on medium high until the tomatoes start to break down. At this point I like to get the back of a fork or even a potato masher & crush the tomatoes slightly.

While the sauce is simmering , cook the pasta according to directions. Drain the pasta & put it in the pan with the sauce. Mix until all the noodles are covered. Transfer to a serving platter & garnish with fresh chopped basil.