Summer Spaghetti

When I turned over the page of my kitchen calendar for August I immediately knew I must try this recipe! It uses herbs I have in my garden, especially basil, which I posted about here recently.

Recipe

KitchenCalendar

After tracking down some Ricotta (I live in an uncivilized part of the world where people don’t seem to stock it!), I was hoping to take a lovely photo of it in the Sunday summer sun… then we had a major storm and had to turn all the lights on mid-afternoon!

Summer storm

A good excuse to make it again very soon – just for the photo of course! πŸ˜‰

(Another trip to the big supermarket later…)

Summer Spaghetti

SummerSpaghetti3

(Slightly adapted from the original calendar recipe, to serve 2-3 hungry people!)

  • 300g (10 1/2 oz) spaghetti
  • 1 onion
  • 2 cloves garlic
  • 300g (10 1/2 oz) cherry tomatoes, quartered
  • 200g (7 oz) ricotta (or 200g vegan sour cream for the vegan option)
  • 2 tbsps fresh oregano
  • 3 or 4 tbsps fresh basil
  • 1 tbsp fresh thyme
  • 1/2 tbsp fresh rosemary
  • 1 sage leaf
  • (I also added some lemon basil, savory, parsley and estragon/tarragon)
  • salt and black pepper
  • a little olive oil
  • Grated parmesan cheese for serving (omit for vegan option)

Cook your spaghetti. Meanwhile sautΓ© the onion and garlic until soft. Add the cherry tomatoes and allow to cook down. Then chop the herbs and add, cooking for a further two minutes. Stir in the ricotta/vegan sour cream at the end, and heat through. Season with salt and pepper and serve over the spaghetti with parmesan or vegan parmesan cheese.

SummerSpaghetti4

Bon Appetit!

34 thoughts on “Summer Spaghetti

  1. Now that looks most tasty Cathy – you could slip in some sun dried tomatoes too πŸ™‚ Might try it next week – not always for me to find ricotta too πŸ™‚

    • Sun-dried tomatoes would be a good idea. It’s a surprisingly riich flavour with the sweetness of the cherry tomatoes, but light at the same time. Hope you find some ricotta to make it soon!

    • It’s looking pretty calm this week Nancy, but I’ll keep puffing in your direction, and who knows…?! It was a great storm – the temperature dropped from about 36Β°C to 20Β°C within about an hour!

    • It was about 3pm! The automatic outdoor light came on it got so dark, and it was quite spooky! πŸ˜‰ We were so pleased for the cooler temperatures after though.

  2. That looks wonderful – I love spaghetti, but rarely make it with a creamy, cheesy sauce. Looks like it was quite an impressive storm you had!

    • Very windy with significant rain, and fortunately no damage – just lots of dry twigs and leaves everywhere to tidy up. The garden was happy afterwards! This was a new sauce for us too – quite rich but so tasty with the sweet tomatoes.

  3. Thanks for translating! I could decipher some of the ingredients but not all of them! It sounds and looks delicious and as I always say around this time of year, “We are headed into pasta season!” That is because we eat more pasta in Fall than any other time of year due to the influx of fresh tomatoes and various herbs, plus I am making many batches of marinara sauce usually. Thanks for sharing!

  4. Summer Spaghetti look very delicious! Some tomatoes are red and all these herbs are growing in my garden. I´´ll try this pasta tomorrow…, can hardly await to enjoy it…!
    Have a sunny summer weekend in your garden, Cathy!

  5. Looks fantastic. Given that I am on my own this week, with Judy taking another trip, I may try to make it myself. Doesn’t look too hard, though I think I will use diced tomatoes instead of cherries.

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