Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce, From Organic Vibe

Make this easy fresh sauce when juicy red tomatoes are in season. Tomatoes are an excellent source of vitamin C and lycopene, an antioxident linked to protection from some cancers. Using organic tomatoes and cooking them with olive oil improves the absorption of this fat-soluble antioxident.

2 pounds fresh tomatoes, peeled and halved (see Cook's Tips)
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 garlic clove, minced
Salt and freshly ground pepper to taste
12 to 14 ounces spaghetti
1 cup chopped fresh basil
Grated Parmesan cheese for serving

Squeeze the tomatoes over a sieve into a large bowl. Chop the tomatoes and add them to the bowl.

In a large skillet, heat the olive oil over medium heat and saute for 1 minute, or until fragrant. Add the tomatoes and cook for 20 to 30 minutes, stirring occasionally, or until thickened. Season with salt and pepper.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente, tender but firm, about 11 minutes.

Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta, basil, and the reserved water to the tomato sauce. Cook over medium-high heat, tossing to combine, until well coated. Serove at once, topped with Parmesan cheese. Makes 4 servings

Cook's Tips You can make this sauce the day before you plan to serve it. Never store tomatoes in the refrigerator; they loose their flavor when chilled. To peel the tomatoes, drop them into boiling water for 10 to 15 seconds to loosen the skin. Using a slotted spoon, scoop them out, cut the stem end with a small knife, and the skin will slip off easily.

From Organic Vibe by Sharon O'Connor