Pasta For My Day Off .....

This is a re-post from earlier in the year but will be a new one for my New Readers!
The Husband and I are going to the Italian Festival in Indianapolis tonight so in honor of this yummy event I wanted to share, again, on of my favorite red sauce recipes.  This is simple, easy, light and fantastic.  It is a slight variation from my usual that uses red pepper flakes, fennel seed, shallots, etc.  That particular one will be on the site next week :)

 So enjoy your weekend and please come back tomorrow for my New Week...New Friends blog hop!  I have over 52 wonderful sites that have linked up so far.  Join us!

 Pasta for my Son
I dread dinner sometimes.  I put thought into what I am making, I take time to shop for ingredients, spend time making it and plate it in the most appetizing way possible to avoid the constant complaining of my oldest (picky) child.

So, imagine my utter shock this evening when I made something that my son actually complimented!?!

I made something that was not meant to be dipped in barbecue sauce or on a bun and he ate it and what's more...He LIKED it!!  I feel like I need to shout this from the rooftops!!

I have always had a little satisfaction in knowing that my younger son will eat just about anything. He is a budding food connoisseur in his own right.  He is, after all, the one who gave me my little nickname :  Basilmomma.

But now that I have this stellar endorsement from my 11 year old I am going to share this very easy and super yummy pasta recipe with all of you.  You really can't go wrong here.  This is simple and will please even the most critical of your family members.

I must warn you....this dish is heavy on the garlic.  It is subtle but necessary.  Don't cut corners here, use the real thing.  You won't regret it.  Your co-workers  may...but you won't ;)

Pasta for my Son
9 cloves garlic-minced
1/2 C olive oil
6 TB butter
1 15 oz. can crushed tomatoes
Coarse salt and freshly cracked pepper to taste
1 lb. spaghetti ( I used the Barilla brand that has ridges..to hold the sauce)
1 bunch chopped fresh Basil
Grated Parmesan cheese for garnish

In a small saucepan, cook the garlic in the olive oil on LOW for 30 minutes.  Stir from time to time.

In a medium sauce pan add the butter and crushed tomatoes and stir until well blended and the butter is melted. 

Stir in the garlic/oil and season with salt and pepper to taste.  Allow the flavors to meld for 10 minutes.

Toss with the cooked, warm pasta in a serving bowl.  Sprinkle the basil and Parmesan on top as desired.

Enjoy!!


Served with Tuscan bean and red pepper Crostini....Yum!