But it's also the perfect weather for cooking up "one pot spaghetti", a recipe from my friend, Karen.
This recipe is so simple, quick and uses only one pot. I'll share it with you here:
One Pot Spaghetti
12 oz pasta of your choice
1 can (15 oz) diced tomatoes with liquid
1 lg sweet onion cut in julienne strips
4 cloves garlic, thinly sliced or chopped
1/2 t red pepper flakes
2 t dried oregano leaves (I zapped fresh in the microwave for 2 min)
2 lg sprigs basil, chopped (I had frozen from last year's batch)
4 1/2 c vegetable broth (regular broth NOT low sodium)
2 TBSP extra virgin olive oil
Parmesan cheese for garnish
-In large soup pot add uncooked pasta, tomatoes, onion, garlic, basil.
-Add vegetable broth.
-Sprinkle pepper flakes and oregano on top.
-Drizzle with oil.
-Cover pot and bring to a boil.
- Reduce to low simmer and keep covered.
-Cook about 10 minutes, stirring every 2 minutes or so.
- Cook until almost all liquid has evaporated – leaving about an inch of liquid in bottom of pot but you can reduce as desired.
-Season with salt and pepper; stir pasta several times to distribute liquid in bottom of pot.
These are my notes added: I added julienned zucchini and peppers as well as some hot Italian sausage and shrimp (pretty much kills the kosher aspect of this fine recipe)
And as you can see, both cats have given their approval of the half a comforter on the bed.
Long Live the Raining Queen