| T O P I C R E V I E W |
| Chassen |
Posted - Aug 01 2010 : 5:46:04 PM
I made this the other night and the hubby went nuts, so I thought I'd share. :) I used about 1/2 pint of cherry tomatoes in this recipe, homegrown, of course! Our cherry tomatoes went nuts this year.
Ingredients: (this serves 2)
Spaghetti, cooked or cooking
1tbsp butter
1tpsp flour
1/2 C to 1 C milk (depends on how thick you like your sauce)
4oz mozzarella (and kind, but shred or dice it first)
olive oil (about 1tbsp or enough to coat a pan)
9-12 fresh basil leaves, roughly chopped with stems removed
Cook the spaghetti. In a small saucepan, melt the butter over med heat. Add the flour, stirring well, and cooking for about 2-3min. Add your milk, slowly. I usually do 1/4 C milk, mix, wait for it to thicken, then add more. When desired thickness, add cheese. Melt and stir til a little more thickened. Turn your heat down to low or warm.
Drain your spaghetti well. In a large fry pan, heat your olive oil. Add your basil, heating thru for about 1 min. Add your cherry tomatoes and cook an additional 2-3 min until they are heated. Put your spaghetti in. Toss well.
Put your spaghetti mix on a plate, making sure there are tomatoes mixed, then pour your sauce over. Enjoy!
City-bound for now! Looking for my little piece of heaven... |
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