This quick and easy pasta recipe will transform your cold, leftover spaghetti into a flavorful dish with all the rustic tastes of a margherita pizza.
- 2-3 ripe tomatoes, medium in size (cut into large cubes)
- 1/4 of a small white onion, diced
- 2 cloves garlic (sliced into medium slivers)
- olive oil
- dried basil
- cooked pasta (spaghetti or linguine)
- salt and pepper
*Note: Start cooking your pasta and have it ready before you start cooking the tomatoes.*
- Drizzle olive oil once around the pan so that it spreads evenly across the pan. Start on medium heat.
- Once the pan is hot (Test this by adding a drop of water into the pan. If it sizzles, its ready. If it’s smoking or rippling, it’s too hot.), add the garlic.
- Once the garlic is brown, add the chopped tomatoes and onion. Add salt and pepper to taste. Stir every few minutes to prevent the tomatoes from sticking to the pan. If they do, add a splash more of oil.
- When the tomatoes are soft and the skin is beginning to pull away, add 2 generous sprinkles of basil.
- Stir in the basil, then add the cooked pasta right on top of the tomatoes in the pan. Stir until well mixed.
- If starting with cold pasta, stir and let cook 3-5 minutes before adding butter and finishing.
- Once the tomatoes are mixed with the pasta, add 1/2 a tablespoon of butter and let that melt (add a splash of water if you want more of a sauce or if your tomatoes aren’t juicy). Cook for an additional minute or so, to make sure everything is cooked and melted.
- Once the butter has melted and you have stirred it thoroughly, plate it and eat it!
*Add a little parmesan cheese for a bit of salt and to add that extra pizza flavor*