Easy Weeknight Meals: Spaghetti Margherita… Fresh and Fast!

Well… it happened. For some, it’s a good thing… for the rest of us it’s not the best. School’s back in session… and that means back to alarm clocks, schedules, homework, running kids to and from this and that, bedtimes, packing lunches, and the list goes on and on. Basically… our lives just got a whole lot busier!

And then there is dinnertime…. cue the doom and gloom music. I know… there’s not a whole lot of time to make dinner… heck sometimes there’s not time for our kids to eat dinner! Sadly, there are times our kids are eating in the car on their way to their practices. Even if they are eating in the car.. you can feed them a fresh, wholesome and delicious meal that takes less than 30 minutes to make start to finish! My kids absolutely LOVE this pasta dish… actually we all do! And guess what? It’s taste so good at any temperature… warm, room temperature or cold. Now that’s what I call a winner!

It may not look flavor packed… but trust me… it is! And don’t worry about the tomato pieces.. they are so tender, they don’t bother the pickiest eater. Make sure to give this one a try this week! And if you use angel hair pasta like I did this week.. your kids will love it even more. What is it about angel hair that makes the kids so happy?

Spaghetti Margherita

 1/2 lb. spaghetti

4 Tbsp. olive oil, divided

5 large cloves garlic, minced

2 lbs. roma tomatoes, chopped about ½ inch pieces

3 Tbsp. basil, chopped

2 tsp. salt, plus more for the boiling water

Pepper

Grated parmigiano reggiano, for finishing and garnish

In a large saucepan, heat 3 Tbsp. olive oil over medium- high heat; add minced garlic. Saute about 30 seconds, careful not to burn it. Add the chopped tomatoes and cook over high heat for about 10 minutes. Turn the heat down to medium and continue to cook for 5 additional minutes; add the chopped basil and 2 tsp. of salt and some pepper. Cook until the tomatoes are soft and they lose their firmness and shape; Stir frequently. If the tomatoes are done before the spaghetti, turn burners to simmer to keep the tomato mixture warm until the spaghetti is done.

While the tomatoes are cooking, add water to a large pot and bring to a boil. After the water comes to a boil, add salt and pasta. Boil for 9 minutes. Drain and add to the tomato mixture; add 1 Tbsp. olive oil over the pasta. Toss well (add more salt for taste) and transfer to a serving bowl. Garnish generously with grated Parmigiano Reggiano.

Serves 4-6